Beef Brisket Chilli Con Carne

Slow Cooker beef brisket chilli con carne 🤤🤯

Bung everything into the slow cooker and wait for this beautiful beef brisket chilli to come out the other side. Heavenly. Serve up with rice or (of course) a jacket potato. My favourite way to have chilli is on loaded nachos with a big dollop of sour cream. You know what, I don’t care what you serve this up on, as long as you try it. I’ve had a fair few bad chillis in my time, so this is my love letter to all of you who have suffered through a watery, lacklustre chilli. I’ve got you x

For more slow cooker recipes, check them out here OR you can buy my new book, Poppy Cooks: The Actually Delicious Slow Cooker Cookbook. You’ll find over 90 recipes, covering everything from soups to curries, stews and even a gloriously indulgent lava cake. And not to brag….but my book is now officially a Sunday Times bestseller!! I just want an excuse to keep writing that because I literally can’t get over it.

Beef Brisket Chilli Con Carne

Beef Brisket Chilli Con Carne

By Poppy Cooks

https://www.poppycooks.com/recipes/beef-brisket-chilli-con-carne/

Serves 4
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Ingredients

Metric Imperial

    Metric

  • 800g beef brisket, diced
  • 1 onion, thinly sliced
  • 6 fat garlic cloves, grated or crushed
  • 2 red or yellow peppers, deseeded and sliced
  • 1 x 400g can of butter beans, drained
  • 1 x 400g can of kidney beans, drained
  • 1 x 400g can of plum tomatoes
  • 200ml black coffee
  • 1 beef stock cube, crumbled
  • 3 tablespoons chipotle paste
  • 1 teaspoon chilli flakes
  • 3 tablespoons tomato purée
  • 2 bay leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon dark brown soft sugar
  • 2 squares of 70% dark chocolate (optional)
  • 1 tablespoon cornflour, slackened with water
  • salt and black pepper

    • Imperial

  • 28oz beef brisket, diced
  • 1 onion, thinly sliced
  • 6 fat garlic cloves, grated or crushed
  • 2 red or yellow peppers, deseeded and sliced
  • 1 x 14oz can of butter beans, drained
  • 1 x 14oz can of kidney beans, drained
  • 1 x 14oz can of plum tomatoes
  • 6.7fl oz black coffee
  • 1 beef stock cube, crumbled
  • 3 tablespoons chipotle paste
  • 1 teaspoon chilli flakes
  • 3 tablespoons tomato purée
  • 2 bay leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon dark brown soft sugar
  • 2 squares of 70% dark chocolate (optional)
  • 1 tablespoon cornflour, slackened with water
  • salt and black pepper

Instructions

  1. Season the beef generously with salt and let it come up to room temperature.
  2. Tip the beef into the bowl of your slow cooker, then add all the remaining ingredients (squish the plum tomatoes with your hands as you add them), except the chocolate and cornflour slurry. Season with lots of black pepper and stir to combine. Put the lid back on and cook on high for 5 hours or on low for 8-10 hours, until the beef shreds easily with a fork.
  3. When the chilli is ready, stir in the chocolate until melted and stir in the cornflour slurry to thicken. Taste to check the seasoning and adjust as needed.

Find this recipe online at https://www.poppycooks.com/recipes/beef-brisket-chilli-con-carne/

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2 Comments

  1. Diana on October 1, 2024 at 7:09 am

    Lovely recipes

    Reply
  2. Jane on November 17, 2024 at 5:53 pm

    OMG tastes amazing
    You must try this

    Reply

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