Brisket chilli is a joy to eat. We’ve upped the veg and beans, and avoided guacamole and soured cream, to make a hearty bowl that’s a little bit healthier
- Olive oil 2 tbsp
- Beef brisket 1kg, trimmed and cut into chunks
- Onion 1 large, finely chopped
- Garlic 6 cloves, crushed
- Ground cumin 1 tbsp
- Whole dried chipotle chillies 2
- Smoked paprika 1 tbsp
- Dried oregano 2 tsp
- Chilli powder 1-2 tsp
- Tomato purée 3 tbsp
- Beef stock 600-700ml
- Kidney beans 400g tin, drained and rinsed
- Black beans 400g tin, drained and rinsed
- Red peppers 2, chopped
- Steamed brown rice to serve
- Greek yogurt to serve
- Lime wedges to serve
- Sliced red chillies, spring onions and coriander to serve
Heat half of the oil in a heavy-based pan over a medium heat and sear the beef on all sides until browned (you may need to do this in batches). Scoop into a bowl using a slotted spoon.
Heat the remaining oil in the pan and fry the onion for 5 minutes until golden. Stir in the garlic, spices and tomato purée, and fry for another minute until fragrant. Transfer to the slow cooker, then stir in the stock. Tip in the beef, making sure it’s submerged. Season and cook on low for 8 hours until the beef is falling apart. Shred any large chunks using two forks, and stir back into the sauce.
Stir in all of the beans and the peppers, and cook for 30 minutes more – do this uncovered if the chilli needs to thicken. Remove the chipotle chillies, chop and stir through the sauce. Season.
Serve the chilli in deep bowls over rice, topped with the yogurt, lime wedges, chillies, spring onions and coriander.