Brisket chilli

  This recipe has been published and is viewable by everyone. Edit Recipe
Author

Recipe taken from The Hang Fire Cookbook: Recipes and Adventures in American BBQ, published by Quadrille

Yields4 Servings
 2  tsp chilli powder 3  tsp dried oregano 2 tsp smoked paprika 1  tsp chilli flakes 2  tsp ground cumin 1 tsp ground cinnamon 1 tsp onion powder 250g coarsely minced chuck steak 3 tbsp plain flour 1.25 litres beef stock 2 tbsp balsamic vinegar 50g tomato purée 1 large onion (diced) 3 garlic cloves (finely chopped) 1 red bell pepper (deseeded and diced) 2 fresh green jalapeños (deseeded and finely chopped) 300g smoked brisket (chopped) 3 tbsp finely chopped coriander
1

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.

2

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.

3

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.

4

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. 

5

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.

6

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.

CategoryCuisine

Ingredients

 2  tsp chilli powder 3  tsp dried oregano 2 tsp smoked paprika 1  tsp chilli flakes 2  tsp ground cumin 1 tsp ground cinnamon 1 tsp onion powder 250g coarsely minced chuck steak 3 tbsp plain flour 1.25 litres beef stock 2 tbsp balsamic vinegar 50g tomato purée 1 large onion (diced) 3 garlic cloves (finely chopped) 1 red bell pepper (deseeded and diced) 2 fresh green jalapeños (deseeded and finely chopped) 300g smoked brisket (chopped) 3 tbsp finely chopped coriander

Directions

1

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.

2

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.

3

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.

4

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. 

5

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.

6

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.

Brisket chilli