Page title and description

Brisket, bean and vegetable chilli
Meat mains
Brisket, bean and vegetable chilli
Cook's notes
try this with leftover cooked roast chicken instead of beef, if you prefer.Ingredients
- oil for frying e.g. sunflower or light olive
- 2 onions, peeled and finely diced
- 2 large or more smaller carrots, peeled and chopped into 1-2cm dice
- 2 celery sticks, diced
- 2 red peppers, deseeded and diced
- 2 garlic cloves, peeled and finely chopped or crushed
- 1-2 fresh chillies, deseeded and finely chopped, or ½ tsp dried chilli flakes
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp tomato purée
- piece of dark chocolate
- 2 tins of red kidney beans, drained and rinsed
- 2 tins of chopped tomatoes
- ½ a piece of cooked beef brisket, shredded
- 1 lime, cut into wedges
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
50 min
PT50M
-
Step 1
Heat 2 tablespoons of oil in a large saucepan. Add the onions, carrots, celery and peppers for 15 minutes, stirring now and then, and adding a splash of water if they look like they might catch and burn. -
Step 2
Add the garlic, chillies, oregano, paprika, cumin, coriander and tomato purée. Stir for 2 minutes. -
Step 3
Add the chocolate, red kidney beans and tinned tomatoes. Refill both the tomato tins with water and add that too. Season with salt and pepper. -
Step 4
Bring the pan up to a low boil. Simmer for 25 minutes, until the veg is tender. Top up with a little water if needed to stop it becoming too gloopy. -
Step 5
When the chilli is almost cooked, stir in the shredded brisket and warm it through. -
Step 6
Check the seasoning. Serve with a wedge of lime and your choice of accompaniments.