We love this very grown up version of chilli con carne which uses stewing steak rather than mince, and deeply aromatic spices. It’s the perfect antidote to a cutting wind and icy mud underfoot. Serve with fresh tomato salsa, sour cream and lots of chopped fresh coriander.
Ingredients
500g beef, cut into 2 pieces (use stewing steak, eg skirt)
2 smallish onions
2 cloves of garlic
Olive oil
150g spicy cooking chorizo, cut into chunks
1 tsp each of ground cumin and allspice
½ tsp cloves
1 cinnamon stick
2 bay leaves
1 tbsp chopped fresh oregano or 2 tsp dried
1 ancho chilli, deseeded
1 chillis de arbol
1 teaspoons sea salt
black pepper
1.5 tablespoons cider or balsamic vinegar
400g tin plum tomatoes
1 tablespoon tomato ketchup
1 tablespoon muscovado or dark brown sugar
1 x 400g tins borlotti beans, drained or 300g cooked
Method
1. Preheat the oven to 120 degrees C
2. Take the meat out of the fridge to de-chill. Chop the onions and garlic finely or pulse in a food processor.
3. Heat 2 tablespoons olive oil in a large casserole and sear the meat on all sides until golden.
4. Set to one side and add another small slug of oil to brown the chorizo.
5. Remove and add the onion and garlic, spices, herbs and chillies, then cook until soft in the chorizo oil.
6. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.
7. 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.
8. After 2 hours, check the meat and add the beans.
9. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.
This delicious recipe has been provided to us by Joanna Weinberg who has written cookery columns for The Times, Red and currently Conde Nast Traveller. She runs Kitchen Table Cookery School at The Talbot Inn, Mells, Somerset
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