Braised Beef Chilli

Name: Braised Beef Chilli
Yield: 5
Cuisine: Mexicana
Ingredients: 1 kg Veal; dashes Olive oil; 3 Onion; 4 cloves Garlic; 2 Plum Tomatoes; 3 Bay Leaf; 1 Cinnamon Stick; 2 teaspoons Cumin; 2 teaspoons Oregano; 300 g Chorizo; 1 teaspoon Cloves; 2 tablespoons Tomato Ketchup; 2 teaspoons Allspice; 2 Ancho Chillies; 3 tablespoons Balsamic Vinegar; 2 tablespoons Dark Brown Sugar; 2 cans Borlotti Beans

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein29 %51 g
Carbs13 %23 g
Fat58 %45 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	701 kcal	160 kcal
Protein	51 g	11.6 g
Carbs	23 g	5.3 g
Fat	45 g	10.3 g

One serving is about 438 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty38/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: MexicanKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Mexican

Ingredients

1 kg Veal
dashes Olive oil
3 Onion
4 cloves Garlic
2 Plum Tomatoes (x 400g)
3 Bay Leaf
1 Cinnamon Stick (large)
2 teaspoons Cumin
2 teaspoons Oregano (dried)
300 g Chorizo
1 teaspoon Cloves
2 tablespoons Tomato Ketchup
2 teaspoons Allspice
2 Ancho Chillies (ancho)
3 tablespoons Balsamic Vinegar
2 tablespoons Dark Brown Sugar
2 cans Borlotti Beans (x 400g)

Instructions

Preheat the oven to 120C/225F/gas mark 1.
Take the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.
Set to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.
Put all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven.
After 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.