Brisket, bean and vegetable chilli
Meat mains
Brisket, bean and vegetable chilli
This uses up half a piece of cooked, shredded brisket from a 1.3kg (uncooked weight) piece of beef, but will work equally as well as a veggie chilli on its own. Serve with rice or warmed tortillas and add in extras you like the sound of – chopped fresh coriander leaves, grated cheddar, a dollop of soured cream or yoghurt, chopped avocado, whatever takes your fancy.
Cook's notes
try this with leftover cooked roast chicken instead of beef, if you prefer.
Ingredients
- oil for frying e.g. sunflower or light olive
- 2 onions, peeled and finely diced
- 2 large or more smaller carrots, peeled and chopped into 1-2cm dice
- 2 celery sticks, diced
- 2 red peppers, deseeded and diced
- 2 garlic cloves, peeled and finely chopped or crushed
- 1-2 fresh chillies, deseeded and finely chopped, or ½ tsp dried chilli flakes
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp tomato purée
- piece of dark chocolate
- 2 tins of red kidney beans, drained and rinsed
- 2 tins of chopped tomatoes
- ½ a piece of cooked beef brisket, shredded
- 1 lime, cut into wedges
- salt and pepper
Method
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Step 1
Heat 2 tablespoons of oil in a large saucepan. Add the onions, carrots, celery and peppers for 15 minutes, stirring now and then, and adding a splash of water if they look like they might catch and burn.
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Step 2
Add the garlic, chillies, oregano, paprika, cumin, coriander and tomato purée. Stir for 2 minutes.
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Step 3
Add the chocolate, red kidney beans and tinned tomatoes. Refill both the tomato tins with water and add that too. Season with salt and pepper.
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Step 4
Bring the pan up to a low boil. Simmer for 25 minutes, until the veg is tender. Top up with a little water if needed to stop it becoming too gloopy.
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Step 5
When the chilli is almost cooked, stir in the shredded brisket and warm it through.
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Step 6
Check the seasoning. Serve with a wedge of lime and your choice of accompaniments.
