Brisket chilli con carne recipe
Created by The Tesco Recipes team
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.
See method- Serves 4-6
- 20 mins to prepare and 4 hours to cook
- 371 calories / serving
Ingredients
- 1kg beef brisket
- 1½ tsp cinnamon
- ½ 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 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
Each serving contains
- Energy
- 1560kJ 371.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 9g
of the Reference intake
Carbohydrate 17.4gProtein 43.1gFibre 6.9g
Method
- 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!
- See more Beef recipes
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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
