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Brisket Chilli Con Carne
Created by Bopper7, Wednesday, 23 September 2009
Average user rating  / 5
1 Users voted
Slow cooked Beef brisket chilli, melts in the mouth!!
Ingredients
At a glance
Categories
Serves
6
- 1.25kg Beef Brisket sliced into 2cm chunks against the grain
- 250ml beef stock
- 3 dried ancho/chipotle chillies
- olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp paprika
- coriander stalks (leaves reserved for garnish)
- 1 tsp dried oregano
- 2 tsp cinnamon powder
- 1 red onion finely chopped
- 5 cloves of garlic chopped
- 2 tinned tomatoes
- 1 heaped tbsp of muscovado sugar or dark brown sugar
- 1 red yellow or orange pepper sliced
- 1 tin red kidney beans
- sour cream (optional)
- lime juice
Method/steps
- Prepare the Beef by cutting removing any fat or silver meat. Chop into 2-2.5cm cubes
- Warm up the beef stock and soak the dried chillies in the stock
- In a casserole dish add the chopped onions, garlic, coriander stalks, and oregano. Fry for 10 minutes until soft and getting a bit of colour then add the cumin coriander cinnamon paprika and cayenne pepper.
- Chop the fresh and rehydrated chillies and add to the onions and a splash of the chilli infused stock.
- Stir in the rest of the stock and add the tinned tomatoes and muscovado sugar.
- Add the Brisket and season to your taste.
- Cover and simmer for 3 hour on a low heat.
- After 1 hour take the lid off and break the meat up by using a fork. (you might have to take each chunk out but it should be easy to break up)
- Add the sliced pepper and kidney beans
- Simmer for 30 minutes more with the lid off until the chilli thicken up
- Just before serving add the fresh coriander leaves and sour cream(if you want) and squeeze some fresh lime over it.
Reviews
Make this for the friends that you love, it is totally delicious, they will love you for it!
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