Brisket chilli with guacamole

Now this is an awesome chilli and I’m afraid once you go brisket you’ll never go back to mince. I haven’t had a mince beef chilli since I first done this one many moons ago. I promise you, there is nothing better than big cowboy chunks of soft delicious meat in a chilli… it makes you feel all wild west like 🤠

This is a take on a Jamie Oliver recipe that I’ve doctored many times to suit my tastes and hopefully yours too! As for the fresh chillis… go as much as dare, last time I used a dried ancho chilli and it was great too! My husband is a wimp when it comes to heat so I have to go easy... the below recipe will be pretty mild with a touch of warmth 😊

The guacalome is Jamie’s and I haven’t changed a thing so I can’t take the credit for that but bravo Mr Oliver, it’s awesome!

This will easily feed 6 generously, it gets better the longer it’s left so in my house of 2 it usually last 3/4 nights over the course of a week or so. It will also freeze if needed.

Grab some tortillas, rice and sour cream to serve!!

Ingredients

• 1-1.2kg beef brisket

• Heaped tablespoon of Paprika

• Heaped tablespoon of oregano

• Tablespoon of ground coriander

• 1 teaspoon of ground cumin

• Juice of a lemon

• 3 large garlic cloves crushed

• 4 bay leaves

• Olive oil

• Flaked sea salt

• Ground black pepper

• Sprinkle of grated nutmeg

• 1 beef stock cube

• 2 tins of plum tomatoes

• 2 bell peppers cut into large chunks

• 2 red onions roughly chopped

• 1 Chopped fresh red chilli

• Handful of chopped fresh coriander

Get your slow cooker ready to go or a large casserole dish if you are doing this in the oven. Slow cooker will be on high for about 7hrs, oven will need to be on about 140C fan.

In a large frying pan heat a splash of olive oil.

Score you brisket on both sides in a criss cross way and sear it in the pan on both sides until browned.

Whilst the brisket is browning, in your pan you intend to cook the chilli in, add the paprika, oregano, cumin, ground coriander, lemon juice, bay leaves, garlic, nutmeg, crumbled stock cube, a big pinch of salt and pepper and a good splash of olive oil and mix it all up to make a thick paste.

Once the brisket is browned on both sides, add it and it’s juices to your paste and rub the paste all over it.

Add to the pan the two tins of tomatoes, a tin of water, the peppers, onions, chilli (go as much as you like depending on heat preference) and fresh coriander.

Mix all together a bit, put the lid on and leave for 6-7hrs. Check it every couple of hours to make sure it’s not drying out, I’ve never had a problem but you can always add a little more water if needed.

After about 6hrs, take off the lid and using 2 forks, tear the meat apart into big chunks and put the lid back on for 30mins or so. It should fall apart quite easy but you can always leave it cooking for longer if it’s still a bit tough. Taste and adjust seasoning if needed.

Serve with rice, warm tortillas, sour cream and guacamole.. see below for Guacamole recipe..

Guacamole -

• 2 small or 1 large ripe avocado - soft to touch

• Juice of 1 lime

• 3 spring onions, trimmed and diced into small rounds

• 1 large fresh tomato diced

• Flaked sea salt

• Fresh cracked black pepper

• 1/2 fresh red chilli diced

• Handful of fresh coriander chopped

On a chopping board, squeeze the avocados in your hand until the skin kind of pops, remove the skin and stone with your fingers (will literally fall apart) and chop the flesh into small rough pieces. Dice your spring onions, tomato and chilli and add to the avocados (still all on the board) Add a decent pinch of salt and pepper, your fresh coriander and squeeze over the juice of 1 lime and then mix it all together well with a fork. Taste and adjust seasoning if needed.

Transfer it all into a bowl and voila