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Chilli con
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Total Time:
4 hours 10 minutes
Brisket adds rich texture and depth to this delicious chilli con carne recipe.
Ingredients:
  • 2 kg beef brisket trimmed and sliced into 2.5cm thick pieces across the grain
  • 500 ml hot coffee
  • 3 large dried chillies such as ancho, chipotle or poblano
  • 2 red onions
  • 10 cloves of garlic
  • 2 heaped teaspoons ground cumin
  • 2 heaped teaspoons smoked paprika
  • 1 heaped teaspoon dried oregano
  • 2 fresh bay leaves
  • 3–4 fresh chillies
  • 2 cinnamon sticks
  • 4 x 400 g tins of plum tomatoes
  • 3 tablespoons molasses or muscovado sugar
  • 3 red, yellow or orange peppers
  • 2 x 400 g tins of beans such as kidney, butter, pinto
  • soured cream optional
Instructions:
  • Request your butcher to trim and slice the brisket. If you're handling it yourself, carefully trim the meat by removing any fat or silver skin. Cut the meat against the grain into 2.5cm thick pieces. Soak the dried chillies in hot coffee to rehydrate them. Peel and dice the onions, slice the garlic. Heat oil in a large casserole pan, add cumin, paprika, oregano, bay, and onions, fry until softened, about 10 mins. Chop half of the fresh chillies, add them with rehydrated chillies, cinnamon sticks, garlic, salt, pepper, and a splash of chili-infused coffee. Add remaining coffee, tomatoes, molasses/sugar, brisket, salt, and pepper. Simmer covered for 3 hours, stirring occasionally. Using forks or a masher, shred the meat. Add peppers and drained beans. Simmer uncovered for 30 mins until meat is tender, stirring occasionally. Adjust seasoning and heat level if desired. Serve with soured cream, rice, flatbreads, or potatoes, and a fresh salad. Enjoy with cold beers.

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