Hearty, Smoky Beef Chilli Slow Cooked with Beans, Fresh Chilli & Sour Cream
This hearty chilli is bursting with flavour! Here is a combination of brisket, mince, vegetables and beans to create a wonderful richness with texture and smoky spicy umami. The Peat’d Chilli Tomato Sauce makes it beautiful and effortless and injects incredible flavour into this comforting dish. The perfect weekend or family meal for chilly weather.
Serves: 6
60 mins
Ingredients
- 1 300ml jar of Peat’d Chilli Tomato Sauce
- 1 tbsp vegetable oil
- 700g Brisket or stewing beef cut into 5 cm chunks* you may omit the mince and use 1.2 kg beef or vice versa
- 500g mince beef
- 4 cloves of garlic roughly chopped
- 1 medium onion roughly chopped
- 1 red pepper roughly chopped
- 1 rib of celery sliced
- 1 bunch coriander stems (leaves reserved for garnish)
- 2 tbsp tomato paste
- 300ml beef stock
- 1 cube semi sweet chocolate or chocolate stock cube (or 1 tsp sugar)
Spice mix
- 1 tsp ground cumin
- ½ tsp cumin seeds
- ½ tsp ground coriander
- ½ tsp cayenne
- ½ tsp paprika
- 1 tsp Mexican or regular oregano
- ½ tsp sea salt
- 1 small cinnamon stick
- 1 bay leaf
- 1 400g can of kidney beans or other (butter, black etc) rinsed and drained
- Coriander, sliced fresh chilli and sour cream to serve
Method
Step 1
Salt and pepper the beef brisket. In a large oven proof casserole heat the oil on medium high and working in batches brown the beef all over and set aside. Add the beef mince and fry to brown, set aside with a slotted spoon.
Step 2
Add a touch more oil toss in the onion, garlic, celery & pepper and sauté until soft (5-6 minutes). Add the spice mix and toss cook for a minute then add the tomato paste and cook for another two minutes. Add the beef stock in along with the Peat’d Chilli Tomato Sauce, the coriander stems and chocolate then bring to a boil, turn down cover and simmer for 4-6 hours. *If using a slow cooker cook on high for 5-6 hours or low for 7-8 hours. *If using a pressure cooker or instapot – pressure cook on high for 45 minutes to 1 hour.
Step 3
Take the cover off and check to see that ithe brisket is tender – add the can of beans and cook on a medium simmer for 30 until thickened. Adjust any seasoning.
Step 4
Serve in bowls with rice, fresh coriander, chilli and sour cream.
