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Prep 1 hour 30 minutes
Total 6 hours
Serves
US | Metric
Ingredients
  • 2 kg Trimmed brisket
  • 500 ml Hot coffee
  • 4 Dried chipotle
  • 3 Red onions, sliced
  • 4 tsps Smoked paprika
  • 4 tsps Ground cumin
  • 2 tsps Ground coriander
  • 3 tsps Oregano
  • 1 tbsp Tomato pureé
  • 3 Tins of chopped tomatoes
  • 2 Cinnamon sticks
  • 4 Bay leaves
  • 3 Tins of various beans
  • 3 peppers, diced
  • 120 g molasses
  • 4 Cloves of garlic
  • 2 Red chillies
Brisket Chilli Con Carne
Brisket Chilli Con Carne Brisket Chilli Con Carne

A proper cowboy style chilli

  1. Prepare the coffee and while it's hot put your chillies inside to soak.
  2. Peel and slice the onions, thinly slice the garlic. Heat some oil in a large casserole dish on a low-medium heat, fry the onions and garlic for a few minutes.
  3. Add the bay leaves and spices and continue to fry until the onions have softened. If the pan becomes dry from the spices, just add a splash of water.
  4. Take out the chipotle from the coffee and finely chop, add to the pan along with the chopped fresh chillies (if you like it hot)
  5. Add a splash of the coffee, then the cinnamon sticks
  6. Give it a stir, then add the chopped tomatoes and the remaining coffee. Then add the molasses.
  7. Dice the brisket into rough 2cm cubes. Drop it straight into the pan, give it a stir to make sure the meat is submerged. Season, then put a lid on and simmer for four hours.
  8. Occasionally give it a stir to make sure it's not sticking to the bottom of the pan.
  9. After four hours, remove the cinnamon sticks and bay leaves, use a potato masher, or two forks.. to break up the meat and pull it apart.
  10. Now slice your peppers and add those, along with the tinned beans.
  11. Taste for seasoning, serve with basmati rice, roasted sweet potatoes and a dollop of soured cream.
Brisket Chilli Con Carne
Brisket Chilli Con Carne Brisket Chilli Con Carne

A proper cowboy style chilli

Prep 1 hour 30 minutes
Total 6 hours
Serves
US | Metric
favorite
print
rate
Ingredients
  • 2 kg Trimmed brisket
  • 500 ml Hot coffee
  • 4 Dried chipotle
  • 3 Red onions, sliced
  • 4 tsps Smoked paprika
  • 4 tsps Ground cumin
  • 2 tsps Ground coriander
  • 3 tsps Oregano
  • 1 tbsp Tomato pureé
  • 3 Tins of chopped tomatoes
  • 2 Cinnamon sticks
  • 4 Bay leaves
  • 3 Tins of various beans
  • 3 peppers, diced
  • 120 g molasses
  • 4 Cloves of garlic
  • 2 Red chillies
  1. Prepare the coffee and while it's hot put your chillies inside to soak.
  2. Peel and slice the onions, thinly slice the garlic. Heat some oil in a large casserole dish on a low-medium heat, fry the onions and garlic for a few minutes.
  3. Add the bay leaves and spices and continue to fry until the onions have softened. If the pan becomes dry from the spices, just add a splash of water.
  4. Take out the chipotle from the coffee and finely chop, add to the pan along with the chopped fresh chillies (if you like it hot)
  5. Add a splash of the coffee, then the cinnamon sticks
  6. Give it a stir, then add the chopped tomatoes and the remaining coffee. Then add the molasses.
  7. Dice the brisket into rough 2cm cubes. Drop it straight into the pan, give it a stir to make sure the meat is submerged. Season, then put a lid on and simmer for four hours.
  8. Occasionally give it a stir to make sure it's not sticking to the bottom of the pan.
  9. After four hours, remove the cinnamon sticks and bay leaves, use a potato masher, or two forks.. to break up the meat and pull it apart.
  10. Now slice your peppers and add those, along with the tinned beans.
  11. Taste for seasoning, serve with basmati rice, roasted sweet potatoes and a dollop of soured cream.