Another Mexican favourite adapted from Mexican food made simple.
A slow cooker is vital in this recipe, so if you don’t own one then you must get one immediately. (It will change your life!) The idea is that you get this going on a morning, have a day out and come back to the most amazing chilli ready to eat. It may look like a long list of ingredients but let me assure you that it is worth it. Don’t be put off by having to find the different chillies, they are now being stocked in most supermarkets but if you can’t find them just throw in a couple of red chillies instead. You can always add some chilli flakes at the end if it’s not hot enough for you.
Either 500g lean beef mince or 1kg stewing steak or another cheap cut
3 cloves of garlic
300g spicy cooking chorizo (optional), cut into chunks
2 tsp ground cumin
2tsp ground allspice
1 tsp cloves
1 large cinammon stick
3 bay leaves
2 tsp dried oregano (3 tbsp fresh)
2 ancho chillies
2 chiles de arbol
2 tsp sea salt
3 tbsp cider or balsamic vinegar
2 x 400g tins plum tomatoes
2 tbsp tomato ketchup
2 tbsp muscovado sugar or dark brown sugar
2 x 400g tins borlotti beans
Heat 2 tablespoons olive oil in a large frying pan and sear the meat on all sides, remember to season. Pop it into your slow cooker and add another small glug of oil to the pan to brown the chorizo. Add this to the slow cooker with the onion, garlic, spices, herbs and chillies. Give it a stir and season. Add the vinegar, tomatoes, ketchup and sugar and stir again. Pour in 400ml water (or red wine if you prefer, i do) stir and put the lid on the pot. Let this simmer away on the low setting all day .
About an hour before you are ready to serve, add the beans. It really is that easy. Garnish with coriander and serve with rice.
The fresh tomato salsa and guacamole are perfect with this, I love to scoop it all up with some leftover tortilla chips.
Why not try adding some grated cheese and sour cream too!
If you have any leftover, keep it refridgerated and eat with a baked potato the next day, delicious!