Beef Chilli with Harissa Tomato Ketchup
Prep: 15 minutes
Cook: 195 minutes
Cook: 195 minutes
Easy
Serves 6 people
To mark National Butchers’ Week we have brought together beef chuck and our Harissa Ketchup to create our own version of a Texan classic. Many recipes use beef mince for time and convenience, but slow cooked chuck has far more flavour and gives a better texture to the finished dish, while Harissa Ketchup makes a worthy stand in for the Mexican dried chillies that would usually be used, adding heat, spice, sweetness and complexity.
Ingredients
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5kg Beef chuck, very tough connective tissue removed, cut into 1-inch-thick steaks
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6tbsp Early Harvest Extra Virgin Olive Oil
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1 Large onion, peeled and cut into wedges,
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4 Cloves garlic, peeled and finely chopped or squeezed through a garlic press
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½tsp Ground cinnamon
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1tbsp Ground cumin
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¼tsp All spice
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2tsp Dried oregano
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1 litre Chicken stock
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8tbsp Harissa Tomato Ketchup
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1 x 440g Tin kidney beans
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Salt and pepper
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Splash of vinegar at end (optional)
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4 Large baking potatoes
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30g Butter
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3 Spring onions, finely sliced
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300ml Sour cream
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100g Strong cheddar cheese, grated
Method
- Step 0: Season beef generously with salt and pepper. Heat a large pot or casserole dish till hot, add a small amount of oil and sear the beef on both sides, until coloured and caramelised. Cook the beef in batches without overcrowding the pan. Once all cooked, cut into 4-5 cm diced chunks and set aside.
- Step 1: Place the pan back on a medium hear and add 3 tbsp olive oil, then add the onions, and garlic, and cook until soft and sweet, around 10 minutes, scraping off any of the brown parts left by the beef. Add the spices and cook for 2 minutes, then add the ketchup and stock. Bring up to the boil and return the meat to the pan, along with any juices that have collected, and stir to coat. It should look quite thick. Turn the heat down then cover with baking paper and a tight-fitting lid. Cook gently on hob for 2 hours, stirring occasionally and adding water if it looks too thick or begins to catch on the base. Alternatively, it can be cooked in an oven at 150C and for 2-3 hours.
- Step 2: 90 minutes before eating prepare the hassleback potatoes. Heat your oven to 190C non-fan/210C fan. Cut 1 cm slices ¾ way down each potato but not so they fall apart at bottom, season generously with salt, drizzle with ½ tbsp oil for each potato and push some of the butter into the cuts. Place on a deep, high-sided baking dish and bake for around 90 minutes, spoon the oil and melted butter over the top of the potatoes now and again, until crispy on outside and soft in the middle.
- Step 3: When meat is soft, add drained kidney beans and stir through and gently cook for another 20 minutes. Turn off the heat and stir through the vinegar, if using, and allow to sit until ready to serve.
- Step 4: Serve the chilli with a potato and the spring onions, cheese, and sour cream.
