About Pyrex

Slow cooked beef chili with chorizo

Nb people : 6
Preparation time : 50 min
Heat : -
The ingredients
  • - Olive oil
  • - 125g chorizo, sliced
  • - 450g braising steak, cut into chunks
  • - 2 onions, sliced
  • - 2 cloves garlic, crushed
  • - 2 red chillies, chopped
  • - 2 tsp ground cumin
  • - 1 tsp smoke paprika
  • - 1 tsp ground cinnamon
  • - 2 tbsp tomato puree
  • - 400g tin chopped tomatoes
  • - 750ml hot beef stock or chicken stock
  • - 400g tin kidney beans, drained
  • - Small bunch coriander, chopped
  • - Sea salt and black pepper

1. Heat a little oil in a Pyrex cast iron casserole, add the chorizo and fry for 5 minutes until crisp. Remove from the pan with a slotted spoon and set aside. Fry the beef in batches for 5 minutes until golden brown then set aside with the chorizo.

2. Add the onions to the pan and fry for 5 minutes until soft. Add the garlic, chilli and spices and cook for a further 2 minutes. Add the chopped tomatoes, tomato puree and stock and bring to a simmer. Return the chorizo and beef to the pan and simmer gently for 1 ½ hours, stirring occasionally.

3. Add the beans and cook for a further 30 minutes. Season to taste and serve with steamed rice and a sprinkle of coriander.

Chilli con carne has long been a household favourite. This version uses smoky chorizo for an extra flavour kick.