History & Origin

Braising has long been a popular cooking method, particularly in regions where tougher cuts of meat are more common. Braised Beef Chilli is a quintessential dish in the United States, specifically thriving in the Tex-Mex tradition, which blends Mexican and American culinary influences. This dish combines tender braised beef with a medley of spices and ingredients, reflecting both historical significance and modern economic influences. The origins of this dish can be traced back to the 19th century, as settlers began to incorporate locally available ingredients into their cooking.

Braised Beef Chilli not only highlights the marriage of flavors from various cultures but also showcases the adaptability of home cooking. As a filling and affordable meal, it speaks to the economic realities of many households, making it a staple across various demographics. The evolution of this dish underscores how food choices are shaped by both tradition and necessity, catering to diverse palates while maintaining a robust flavor profile.

Nutritional Values

  • Calories: Approximately 450 per serving
  • Protein: 35g
  • Fat: 20g
  • Carbohydrates: 35g
  • Fiber: 10g
  • Sugar: 5g
  • Sodium: 700mg
  • Iron: 15% of Daily Value
  • Vitamin C: 10% of Daily Value

This hearty dish packs a nutritional punch, providing a good balance of protein from the beef and beans, while the spices contribute various antioxidants and vitamins. The inclusion of vegetables like onions and tomatoes adds essential nutrients, making it a well-rounded meal.

Recipe & Ingredients

To prepare Braised Beef Chilli, you will need the following ingredients:

  • 1kg Beef (preferably chuck or brisket)
  • 3 Onions, finely chopped
  • 4 cloves Garlic, minced
  • Dash of Olive oil
  • 300g Chorizo, diced
  • 2 tsp Cumin
  • 2 tsp Allspice
  • 1 tsp Cloves
  • 1 large Cinnamon stick
  • 3 Bay Leaves
  • 2 tsp dried Oregano
  • 2 Ancho Chillies, rehydrated
  • 3 tbsp Balsamic Vinegar
  • 2 x 400g Plum Tomatoes
  • 2 tbsp Tomato Ketchup
  • 2 tbsp Dark Brown Sugar
  • 2 x 400g tins Borlotti Beans

The preparation is straightforward. Preheat your oven to 120°C (225°F). Take the beef out of the fridge to temper. In a large casserole, heat olive oil and sear the beef until golden on all sides, then set aside. In the same pot, brown the chorizo, then add onions and garlic, cooking until soft. Stir in the spices, herbs, and rehydrated chillies. Add balsamic vinegar, tomatoes, ketchup, and sugar.

Return the beef to the pot with 400ml water (or red wine, if desired), bring to a simmer, and cover it for low oven cooking. After 2 hours, add the borlotti beans and continue cooking for another hour. Just before serving, shred the beef with forks for a tender finish. Serve hot, garnished with fresh cilantro or cheese if desired.