One pot beef brisket chilli recipe is here!
Is there anything better on a cold Winter’s day than a cosy, warming one pot dinner? I don’t think so. This slow cooked chilli uses a beef brisket with tomato, red peppers, spices and beans to create a versatile, healthy meal with little fuss.
I love meals like this because they can be eaten right away or frozen / stored for another time – the perfect meal prep for Winter.
How to make this beef brisket chilli
Ingredients you’ll need:
- 1 kg brisket
- 1 tbsp cooking oil (I like rapeseed oil)
- 1 whole red onion, diced
- 1 whole red pepper (capsicum), diced
- 1 whole fresh red chilli (pierce multiple holes in it with a knife, leaving the chilli whole)
- 500ml beed stock
- 2 400g cans crushed tomatoes
- 1 400g can kidney beans – rinsed well
- 1 bay leaf
- Salt & pepper for seasoning
- Fresh coriander (optional)
Spice mix:
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp crushed red chilli flakes
- 1 tsp cinnamon
- 1 tsp flaky sea salt
Cooking instructions:
- Start by preheating the oven to 180C
- Season your brisket with salt and pepper on each side, then heat oil in a casserole dish, brown the brisket on all sides and remove from the pan and set aside
- To the same pan, add red pepper and onion, allow to saute for 3-5 minutes until softened and then add the spice mix, stirring to coat and allow to get fragrant
- Next, add the tomatoes, stock and beans into the pan – stir well to combine everything
- Return the brisket to the pan and nestle under the sauce, add the fresh whole chilli and bay leaf
- Place in the oven for 4-6 hours or until the brisket is fall-apart soft
- Sprinkle with fresh coriander if using
How to serve brisket chilli? There are so many options!
With rice & tortilla wraps
With tortilla chips, sour cream and guacamole
On nachos!
On a jacket potato <3
Other one pot season & celebrate dishes you might like
Braised Pork Shoulder, Apple and Balsamic
Pulled Chicken and Black Bean Chilli
One Pan Chicken and Lentil Curry
One Pot Beef Brisket Chilli
Is there anything better on a cold Winter's day than a cosy, warming one pot dinner? I don't think so. This slow cooked chilli uses a beef brisket with tomato, red peppers, spices and beans to create a versatile, healthy meal with little fuss.
Ingredients
For the chilli
- 1 kg brisket
- 1 tbsp rapeseed oil or other choice cooking oil
- 1 whole red onion diced
- 1 whole red pepper diced
- 1 whole fresh red chilli pierced with knife several times, leaving whole
- 500 ml beef stock
- 2x 400g cans crushed tomatoes
- 1x 400g can kidney beans drained & rinsed
- 1 dried bay leaf
- salt & pepper to season the brisket
- fresh coriander optional, for serving
For the spice mix
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp crushed red chilli flakes
- 1 tsp ground cinnamon
- 1 tsp flaky sea salt
Instructions
- Start by preheating the oven to 180C
- Season your brisket with salt and pepper on each side, then heat oil in a casserole dish, brown the brisket on all sides and remove from the pan and set aside
- To the same pan, add red pepper and onion, allow to saute for 3-5 minutes until softened and then add the spice mix, stirring to coat and allow to get fragrant
- Next, add the tomatoes, stock and beans into the pan – stir well to combine everything
- Return the brisket to the pan and nestle under the sauce, add the fresh whole chilli and bay leaf
- Place in the oven for 4-6 hours or until the brisket is fall-apart soft
- Sprinkle with fresh coriander if using
Notes
Calories are an estimate & do not include toppings etc.
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