|Prep time||1 hour|
|Cooking time||3 hours|
This is a from-scratch chilli made with pulled beef brisket rather than mince – the texture is wonderful. You can use a variety of different kinds of beans, but you should usually include at least some kidney beans. If you have any liquid smoke, a couple of teaspoons can add a nice smoky undertone.
- Large stock pot
- 2kg beef brisket
- 2 diced red onions
- 12 cloves sliced garlic
- 4 chopped bell peppers
- 4 finely sliced fresh red chillies
- 4 tins plum tomatoes
- 3 tins beans (kidney, pinto, black…)
- 50ml olive oil
- 5 large Ancho chillies
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp oregano
- 2 bay leaves
- 2 cinnamon sticks
- 3 tbsp molasses
- 500ml hot coffee
- 1 tbsp cocoa powder
- 1 lime, juiced
- Place the Ancho chillies in a bowl and pour over the coffee. Set aside.
- Trim the brisket to remove all fat and skin. This is a pretty gnarly job and always takes longer than you think. Cut into 3cm cubes, against the grain.
- Heat the olive oil in the pan over a low heat. Add the spices – cumin, paprika, oregano, bay leaves, and the onions. Cook until the onion has softened and just starting turning brown – about 10 minutes.
- Slice the rehydrated chillies, and add to the onion mixture along with half of the fresh chillies, the garlic, cocoa powder, and some salt and pepper. Stir to combine.
- Pour in the coffee, tinned tomatoes, and the molasses. Break the tomatoes up a little with a spoon, then add the brisket and cover. Leave for about three hours, simmering gently and stirring occasionally.
- When the meat is cooked, it should basically be falling apart. Take two forks, and gently pull apart the chunks.
- Add the bell peppers, then drain and add the beans. Stir to combine, then leave simmering uncovered for about 30 minutes.
- Add the lime juice, then have a taste and add additional seasoning as required. Serve with rice or tortillas, along with sour cream, guacamole, cheese, and all the usual fixins.