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.