BEEF BRISKET CHILLI
The beef, infused with the warmth of chili powder and cumin, pairs perfectly with the creamy beans, resulting in a comforting bowl that's both spicy and hearty. Can be enjoyed on its own or paired with your favourite toppings. This recipe includes my favourite Mexican style rice and is a slow cooker dish, but will also work perfectly well in a covered oven dish at 150°c for 3 hours.
PREP 20m
COOK 6h
TOTAL 6h 20m
SERVES 4-6
Ingredients-
1 tsp chili powder
1 tsp paprika
1 tsp cumin seeds or powder
500g beef brisket, cubed
400g tomato passata
1 can of chopped tomatoes
400g kidney beans, canned and drained
1 large white onion, chopped
1 red pepper, diced
1 green pepper, diced
3 garlic cloves, roughly chopped
3 tbsp tomato paste
1 tbsp honey
250 ml beef stock
1 tsp instant coffee
2 bay leaves
1 small cinnamon stick
1 tsp salt
1 tsp ground black pepper
Instructions-
In a large pan, brown the diced beef brisket.
Transfer the browned beef brisket to a slow cooker and add all the remaining ingredients listed.
Cook on High for 6 hours in the slow cooker. The long cooking time will make the beef tender and allow the flavours to fuse together.
Mexican Tomato Rice:
Ingredients-
1 tsp oil
200g white basmati rice
400ml tomato stock (see below)
Tomato Stock Ingredients:
2 tomatoes
1/2 white onion
1 garlic clove
1/2 tsp cumin
1 tsp paprika
1 stock cube
Water (to top up to 400ml if needed)
Instructions-
Create the tomato stock by blending the tomatoes, white onion, garlic clove, cumin, paprika, and the stock cube in a jug.
Top up the blended mixture with water to reach a total of 400ml. Set this mixture aside.
In a pan, dry the rice in oil for 2-3 minutes.
Add the tomato stock to the pan with the rice.
Bring to a boil over medium heat with the lid on and simmer for 10 minutes.
After 10 minutes, remove the pan from heat but do not remove the lid. Let it sit for an additional 5 minutes to allow the rice to steam.
After 5 minutes, fluff up the rice and it's ready to serve.