Slow-Braised Beef And Two-Bean Chilli

Method

1. 1

   Soak and cook the black beans

   Soak the dried black beans overnight in plenty of cold water. Drain, cover with fresh water, and bring to a full boil for 10 minutes. Lower to a simmer and cook for 45 minutes to 75 minutes, until nearly tender. Drain, reserving some cooking liquid.
2. 2

   Brown the beef

   Preheat the oven to 155 degrees C conventional or 140 degrees C fan. Cut the beef across the grain into roughly 3 cm chunks and season with salt and black pepper. Heat the oil in a heavy casserole and brown the beef deeply in batches, then remove it from the pan.
3. 3

   Build the base

   Dice the chorizo and cook it in the casserole for 2 minutes to 3 minutes, until it begins to brown and release its fat. Add the diced onion and cook for 8 minutes to 10 minutes, until softened and beginning to brown.
4. 4

   Bloom the spices

   Add the chopped garlic, cumin, smoked paprika, oregano, and chilli powder. Cook for about 30 seconds, then stir in the tomato puree.
5. 5

   Start the braise

   Add the chopped tomatoes, beef stock, and bay leaves. Return the browned beef to the casserole, cover, and cook in the oven for 90 minutes to 120 minutes. Begin checking the beef after 75 minutes; it should become tender without drying out.
6. 6

   Add the beans

   Add the nearly cooked black beans for the final 40 minutes to 45 minutes. Add reserved bean-cooking liquid or more stock if the chilli becomes too thick. Add the drained kidney beans for the final 20 minutes to 25 minutes.
7. 7

   Reduce and season

   Uncover for the final 15 minutes to 25 minutes if the sauce needs thickening. Adjust the salt, pepper, and chilli. Stir in the tamari and vinegar at the end if you want more savoury depth and acidity.