Brisket chilli con carne recipe

  • Serves Serves 4-6
  • 20 mins to prepare and 4 hours to cook
  • 371 calories / serving
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There aren't many dishes more comforting than a fiery chilli con carne. This new spin uses diced smoky beef brisket, which gives an amazing texture and a wonderful depth of flavour.

Score the brisket lightly and rub with the cinnamon, cumin, ancho chilli, paprika, cayenne pepper, olive oil and seasoning. 

In a large frying pan, fry quickly until the brisket is browned all over. Deglaze the pan by adding a little stock and scrapping the bottom of the pan. Set this liquid aside and add a little more oil. Fry the onions, garlic and peppers. 

Add the remaining ingredients and cook on low for 4-5 hours or until the brisket is tender. For a delicious smoky finish, take the joint of beef out of the tray and lay on the hottest part of the BBQ.  Cook undisturbed for 1 minute. Carefully turn the meat and continue to cook for a further 4-5 minutes, turning occasionally to ensure an even colour. Remove from the BBQ and allow to rest for 4-5 minutes in the roasting tray. 

The meat can now be shredded with two forks. Serve with rice or in tortilla wraps with salsa and guacamole. 

Tip: don’t try and BBQ the meat if it starts to fall apart when you pick it up! The BBQ will add a great smoky flavour, but either way the meat will be meltingly tender!

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1kg (2lb) beef brisket
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1 tsp ancho chilli powder
  • 1 tbsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp cayenne pepper
  • 2 tbsp olive oil
  • 500ml (17fl oz) beef stock
  • 1 onion, finely sliced
  • 2 garlic cloves, crushed
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 tsp Chipotle Tabasco sauce
  • 1 tsp dried oregano
  • 1 x 400g tin tomatoes
  • 2 tbsp tomato purée
  • 1 x 400g tin kidney beans
  • 1 tbsp red wine vinegar
  • 1 chilli, finely diced
  • 2 bay leaves
  • rice or totillla wraps, to serve
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  • Energy 1560kj 371kcal 19%
  • Fat 15.1g 22%
  • Saturates 4.8g 24%
  • Sugars 8.7g 10%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 17.4g Protein 43.1g Fibre 6.9g

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