Beef Chilli with Harissa Tomato Ketchup by Belazu - LemonSalt

January 31, 2022

Beef Chilli with Harissa Tomato Ketchup by Belazu - Recipe

Prep Time: 15mins | Cooking Time: 3hrs | Serves: 6-8 People

We've decided to inspire our readers with something slightly different in this recipe! A new must try recipe featuring this mouth watering Harissa Tomato Ketchup by Belazu!

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.

Instructions

Step 1

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 2

Place the pan back on a medium heat 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 3

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 4

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 5

Serve the chilli with a potato and the spring onions, cheese, and sour cream.