Slow-cooker pumpkin and beef brisket chilli recipe
Don't just feed a crowd, please a crowd with this deliciously warming slow-cooker chilli, made with budget-friendly beef brisket. Aromatic spices give this dish a lovely depth of flavour and what's more, it's freezable, so you can prep it in advance for stress-free entertaining or batch cook for speedy midweek meals.
See method- Serves 8
- 20 minutes to prepare and 9 hrs to cook
- 394 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- 1½ tbsp olive oil
- 600g pumpkin, peeled, deseeded and cut into 2.5cm pieces
- 1kg beef brisket, string removed, patted dry with kitchen paper
- 2 onions, chopped
- 1 red pepper, roughly chopped
- 3 garlic cloves, crushed
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp fennel seeds, crushed
- 1 tbsp tomato purée
- 75ml balsamic vinegar
- 400g tin chopped tomatoes
- 1 beef stock pot, made up to 500ml
- 400g tin cannellini beans, drained
- rice, to serve (optional)
- baked potato, to serve (optional)
- grated mature Cheddar, to serve (optional)
- 15g fresh coriander, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 1695kJ 394.0kcal
- Fat
- 23g
- Saturates
- 9g
- Salt
- 0.7g
- Sugars
- 10g
of the Reference intake
Carbohydrate 15.1gProtein 27.6gFibre 4.6g
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Method
- Heat 1 tbsp oil in a large frying pan over a medium-high heat and fry the pumpkin for 12-15 mins, tossing regularly, until browned. Tip into a bowl and set aside to cool; cover.
- Season the beef brisket all over and place in the frying pan, fat-side down, for 12 mins, turning occasionally, until browned all over. Transfer to a plate and set aside.
- Reduce the heat to medium, add the remaining oil and fry the onions and pepper for 5 mins, stirring regularly to scrape up any beef fat, until golden and caramelised. Add the garlic, spices and tomato purée and cook for 2 mins. Pour in the vinegar and allow to mostly cook away for 1 min.
- Tip into a 3.5ltr slow-cooker with the tinned tomatoes and stock. Add the brisket; cover and cook on low for 7 hrs.
- Uncover the chilli and stir through the beans and pumpkin. Cover and cook for a further 1 hr 30 mins.
- Shred the beef with 2 forks; season to taste. Serve with rice or baked potatoes and grated cheese, if you like, and scatter with the coriander to serve.
- Tip: No slow-cooker? Follow the recipe up to step 4, then add the tomatoes and stock and bring to a simmer. Transfer to a casserole dish, cover and bake at gas 2, 150°C, fan 130°C for 5 hrs. Stir, add the beans and pumpkin; cook for 1 hr.
- See more Slow cooker recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
