I have decided that every Sunday, I am going to try a new Chilli Recipe. THIS is the Chilli that I am going to try this week. I like that it is made with Brisket instead of ground beef – will give the Chilli a different texture. If you have any favorite Chilli recipes, let us know – maybe we will feature your Chilli recipe in an upcoming post!
• 1.5kg beef brisket
• 1 large cinnamon stick
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 heaped tbsp dried oregano
• 2 fresh bay leaves
• 2 red peppers
• 2 yellow peppers
• 2 x 400g tins chopped tomatoes
• 400ml beef stock
• 3–4 red chillies, 2 deseeded, sliced
• 2 red onions, finely sliced
• Red wine vinegar
• ½ bunch coriander, chopped
• Soft tortillas, Greek-style yoghurt and green salad, to serve
• 6 perfectly ripe avocados
• 1 bunch of coriander, leaves torn
• 1 small red onion, finely grated
• Juice of 4–5 limes
• 4 perfectly ripe tomatoes (different colours if you can), roughly chopped
• 1–2 red chillies, deseeded
1. Place the beef on a board and score one side. Bash the cinnamon, cumin, paprika and oregano with a mortar and pestle then rub into the cuts in the beef. Season well, drizzle over a little olive oil and brown the brisket well in a large pan over a high heat.
2. Place the bay leaves, peppers, tomatoes and stock in a large pot and bring to the boil
3. Meanwhile, add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4–4½ hours.
4. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, add the coriander and adjust the seasoning.
5. For the guacamole, put the avocado flesh in a bowl with the coriander, red onion and lime juice. Season, then scrunch in the tomatoes, picking out any large bits of skin. You can also use a food processor if you like. Finely grate in the chilli flesh, mix well and adjust the seasoning. Serve with the chilli, tortillas, yoghurt and a green salad.
Per serving 438 cals, 22.4g fat (9g saturated), 23.5g protein, 33.3g carbs, 8.3g sugars
Recipe Jamie Oliver
Photo David Loftus