This is unlike any chilli I've made before! Because you use brisket, as opposed to mince, it becomes more authentically like a pulled beef, and is to die for! The aromas during cooking were amazing too! This recipe makes a lot, so lots for the freezer :)
Herbs and spices suggested "to your taste" and I have written what I did. I would probably increase the chilli power next time as I prefer a bigger kick, but then I do have a hot palate :) This is my take on the Lady's recipe, feel free to make it your own :)
Olive oil (for browning)
1.5kg Beef Brisket
|Just add meat|
Tin of chickpeas
3 tbsp tomato puree
3 tbsp Bisto granules, or 2 x Oxo cubes (not mixed with water)
2 onions, 1 white and 1 red chunky chopped
Punnet mushrooms, chunky chopped
3 mixed bell peppers, chunky chopped
3 garlic cloves chopped
Hot Chilli powder to taste - I used 3 tsp would increase next time
2 tsp each of oregano, basil and sage
Salt and pepper to taste
Put tinned tomatoes, chickpeas, tomato puree, garlic, Bisto granules/Oxo cubes, herbs, chilli and seasoning into the slow cooker and set to low.
Chop brisket into large chunks, sprinkle with any/some of the herbs and brown all over.
In the meantime add the onions, peppers and mushrooms to the slow cooker and mix well.
Once browned, add the brisket, using tongs, and mix with the rest of the ingredients.
Leave on low for at least 6 hours. Stir and check for taste, adding further herbs, chilli or seasoning as needed.
Ensure beef is tender enough that it easily breaks up before serving.
Cat serves hers with any of the following:-
As Chris works for a company that distributes Mexican foods, I got him to bring home some salsa, soured cream, jalapenos and guacamole, and served with tortillas!
Just amazing, thank you Cat - will be nagging you for more recipes AND to get you blogging :)