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Brisket chilli con carne recipe

Brisket chilli con carne

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

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    Each serving contains

    Energy
    1560kJ 371.0kcal
    19%
    Fat
    15g
    medium22%
    Saturates
    5g
    low24%
    Salt
    0.8g
    low14%
    Sugars
    9g
    low10%

    of the Reference intake

    Carbohydrate 17.4gProtein 43.1gFibre 6.9g

    Method

    1. Score the brisket lightly and rub with the cinnamon, cumin, ancho chilli, paprika, cayenne pepper, olive oil and seasoning.
    2. 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.
    3. 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.
    4. 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!

    • 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.

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