Recipe taken from The Hang Fire Cookbook: Recipes and Adventures in American BBQ, published by Quadrille
In a small bowl, combine all the seasoning ingredients and set aside. Next, in your favourite frying pan, cook the minced chuck over medium-high heat for around 10 minutes, making sure the meat is cooked through. Put the browned minced chuck in a colander set inside a bowl to reserve any fat and leave to drain.
In a saucepan, add 4 tbsp of the strained beef fat and add the flour. Whisk up into a roux, over medium heat, stirring constantly for about 5 minutes. Gradually add the beef stock, a ladle at a time. Stir in the balsamic vinegar and tomato purée, making sure both are fully mixed. Turn the heat down to low, and simmer for 15 minutes, stirring frequently.
Back to the pan, the minced beef was cooked in. Put the pan over medium-high heat, add 2 tbsp of the reserved beef fat and fry the onion for a few minutes, then add the garlic, bell pepper and jalapeños. Cook until softened, around 5 minutes.
Turn the heat down to medium-low and add your seasoning mixture, stir well for a minute or so, then stir in the browned mince. Pour in your roux and let it simmer over a low heat for about 40 minutes, stirring frequently to make sure it doesn’t stick to the bottom of the pan.
At this stage, take about a quarter of the mixture out and put in a blender or food processor. Purée for 3–4 minutes, until smooth, then return to the pan. This gives a really thick, delicious consistency to your chilli. If the chilli mix needs more liquid, add a splash of water to loosen.
Finally, add the smoked brisket and coriander and simmer over low heat for 15 minutes before serving. Adjust the seasoning to taste. Serve with a large slice of cornbread.
Ingredients
Directions
In a small bowl, combine all the seasoning ingredients and set aside. Next, in your favourite frying pan, cook the minced chuck over medium-high heat for around 10 minutes, making sure the meat is cooked through. Put the browned minced chuck in a colander set inside a bowl to reserve any fat and leave to drain.
In a saucepan, add 4 tbsp of the strained beef fat and add the flour. Whisk up into a roux, over medium heat, stirring constantly for about 5 minutes. Gradually add the beef stock, a ladle at a time. Stir in the balsamic vinegar and tomato purée, making sure both are fully mixed. Turn the heat down to low, and simmer for 15 minutes, stirring frequently.
Back to the pan, the minced beef was cooked in. Put the pan over medium-high heat, add 2 tbsp of the reserved beef fat and fry the onion for a few minutes, then add the garlic, bell pepper and jalapeños. Cook until softened, around 5 minutes.
Turn the heat down to medium-low and add your seasoning mixture, stir well for a minute or so, then stir in the browned mince. Pour in your roux and let it simmer over a low heat for about 40 minutes, stirring frequently to make sure it doesn’t stick to the bottom of the pan.
At this stage, take about a quarter of the mixture out and put in a blender or food processor. Purée for 3–4 minutes, until smooth, then return to the pan. This gives a really thick, delicious consistency to your chilli. If the chilli mix needs more liquid, add a splash of water to loosen.
Finally, add the smoked brisket and coriander and simmer over low heat for 15 minutes before serving. Adjust the seasoning to taste. Serve with a large slice of cornbread.