Braised Beef Chilli

1kg Beef

3 Onions

4 cloves Garlic

Dash Olive oil

300g Chorizo

2 tsp Cumin

2 tsp Allspice

1 tsp Cloves

1 large Cinnamon stick

3 Bay Leaves

2 tsp dried Oregano

2 ancho Ancho Chillies

3 tbsp Balsamic Vinegar

2 x 400g Plum Tomatoes

2 tbsp Tomato Ketchup

2 tbsp Dark Brown Sugar

2 x 400g tins Borlotti Beans

1- Preheat the oven to 120C/225F/gas mark 1.

2- Take the meat out of the fridge to de-chill.

3- Pulse the onions and garlic in a food processor until finely chopped.

4- Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.

5- Set to one side and add another small slug of oil to brown the chorizo.

6- Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil.

7- Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.

8- 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.

9- After 2 hours, check the meat and add the beans.

10- Cook for a further hour and just before serving, pull the meat apart with a pair of forks.