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Serves
US | Metric
Ingredients
Chilli Sauce
  • 400 g Chopped Tomatoes (Fill With Water After Emptying)
  • 2 Chipotle Chillies (Keep Water)
  • 1 Red Chilli
  • 4 Garlic Cloves
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Sugar
  • 1 Small Bunch Of Fresh Coriander
Other
  • 1 kg Beef Brisket (Chopped Into Big Chunks)
  • 1 Small Butternut Squash (Peeled, De-Seeded & Cut Into Chunks)
  • 1 Large Onion (Peeled & Sliced)
  • 400 g Red Kidney Beans (Drained & Rinsed)
  • 1 tsp Olive Oil
  • Basmati Rice
Optional
  • Small Tortillas
  • Guacamole
  • Sour Cream
Texas Beef Brisket Chilli Texas Beef Brisket Chilli

Texas Beef Brisket Chilli

Prep 15 minutes
Total 2 hours 40 minutes
  • Place the chipotle chillies in a small bowl and fill with boiling water, cover and leave to soak for 30mins. Don't drain.
  1. In a blender place all the sauce ingredients in and blitz for 30secs until smooth, making sure everything has blended.
  2. Grab a dutch oven or a large pan with a lid and place over medium heat, add the onions and olive oil and soften the onions for 5-6mins. Stirring occasionally.
  3. After the onions have softened, add the beef into the pan and stir together for 2-3mins until the beef browns. Pour in the sauce and stir, add the reserved chipotle water plus the water from the tin of tomatoes. Stir together and bring to the boil, once boiled turn the heat down to low and cook for 2hr:20mins. Stirring regularly.
  4. After 1hr:20mins, add the butternut squash and kidney beans, cook for a further hour.
  5. Once done, take the lid off the dish and cook for a further 10mins. Prepare the basmati rice and tortillas if you're having them.
  6. Serve up with the rice and garnish with fresh coriander. Enjoy
Texas Beef Brisket Chilli Texas Beef Brisket Chilli

Texas Beef Brisket Chilli

favorite
print
like
Prep 15 minutes
Total 2 hours 40 minutes
Serves
US | Metric
Ingredients
Chilli Sauce
  • 400 g Chopped Tomatoes (Fill With Water After Emptying)
  • 2 Chipotle Chillies (Keep Water)
  • 1 Red Chilli
  • 4 Garlic Cloves
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Sugar
  • 1 Small Bunch Of Fresh Coriander
Other
  • 1 kg Beef Brisket (Chopped Into Big Chunks)
  • 1 Small Butternut Squash (Peeled, De-Seeded & Cut Into Chunks)
  • 1 Large Onion (Peeled & Sliced)
  • 400 g Red Kidney Beans (Drained & Rinsed)
  • 1 tsp Olive Oil
  • Basmati Rice
Optional
  • Small Tortillas
  • Guacamole
  • Sour Cream

  • Place the chipotle chillies in a small bowl and fill with boiling water, cover and leave to soak for 30mins. Don't drain.
  1. In a blender place all the sauce ingredients in and blitz for 30secs until smooth, making sure everything has blended.
  2. Grab a dutch oven or a large pan with a lid and place over medium heat, add the onions and olive oil and soften the onions for 5-6mins. Stirring occasionally.
  3. After the onions have softened, add the beef into the pan and stir together for 2-3mins until the beef browns. Pour in the sauce and stir, add the reserved chipotle water plus the water from the tin of tomatoes. Stir together and bring to the boil, once boiled turn the heat down to low and cook for 2hr:20mins. Stirring regularly.
  4. After 1hr:20mins, add the butternut squash and kidney beans, cook for a further hour.
  5. Once done, take the lid off the dish and cook for a further 10mins. Prepare the basmati rice and tortillas if you're having them.
  6. Serve up with the rice and garnish with fresh coriander. Enjoy