For all the lovely folk that enjoyed the Beef Chilli at the Heartbeat party for the British Heart Foundation in Newent last night, here’s the recipe I used (based on Jamie Oliver’s recipe):
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp ground cinnamon
- 2 kg beef brisket, trimmed and scored
- olive oil
- 2 tins of tomatoes
- 400 ml beef stock
- 4 bell peppers (red/yellow), sliced
- 1 tin of black beans
- 2 onions, sliced
- 3 red chillies, sliced
- red wine vinegar (splash)
Mix the spices together with a little salt and pepper and rub it all over the beef. Drizzle with olive oil and seal in a hot pan until browned all over.
Place the brisket in a large pot and add the tomatoes, stock, peppers and black beans.
Fry the onions and chillies for a few minutes and add them to the pot.
Bring it all to the boil, cover, and then simmer on a low heat for 4 to 5 hours until you can easily pull the beef apart using 2 forks.
Add a splash of red wine vinegar to balance the flavours.
Serve with sour cream, grated cheese, fresh chillies, salad leaves, fresh coriander and basil. If you’re serving the beef in tortilla wraps, this should serve around 20 people.