Chilli is one of those dishes which is a bit of an issue in our house. My mother-in-law is from one of the Southern states in America and therefore makes literally the best chilli I’ve ever tasted. She’s shared her recipe with me, but it NEVER tastes as good as when she makes it, so I rarely bother any more as mine is just a pale imitation! However, I’ve been desperate for some sort of chilli dish, which is where this version came from. “Pulled” dishes are a huge hit here, with pulled pork being one of our faves, and it seems to make meat go really far, so a pulled beef chilli seemed like a perfect thing for my experiments this week. Here’s how I made it:
Pulled Beef Chilli
- 1.4kg beef brisket (about 3lb)
- 2 400g cans of chopped tomatoes
- 1 400g carton of passata
- 4-5 slices of pickled jalapenos, chopped
- 2tbsp chipotle chilli paste
- 2 chopped onions
- 1 red bell pepper
- 500ml beef stock (about a pint)
- 1 400g can of kidney beans (drained)
- 2 Tbsp chilli powder
- 8 cloves of garlic, chopped
- 1 Tbsp coriander (powdered)
- 1 Tbsp paprika
- 1/4 teaspoon cinnamon
- Salt and pepper to season
- Splash of olive oil
- Heat the oil in a heavy-bottomed pan and brown the brisket on all sides.
- Place the brisket into the slow cooker
- Cook the pepper, onion and garlic in the same pan until the onions just start to brown
- One everything is cooked, throw the chipotle paste and chopped jalapenos into the pan and stir through
- Put the contents of the pan into the slow cooker, followed by the kidney beans, chopped tomatoes and passata. Stir to combine everything and coat the brisket.
- Add the spices and the stock
- Stir again and cook on low for 6-8 hours
- Remove the cooked brisket from the slow cooker and shred with two forks
- Place the shredded meat back into the sauce and stir well to combine
- Serve with warm tortillas, guacamole and sour cream
I must admit, along with the dish I have planned for the final meal of this challenge, this was the meal I was MOST looking forward to trying and I’m not gonna lie…I think this was probably the BEST thing I’ve ever cooked in my slow cooker! The meat was melt-in-the-mouth tender and the combination of the sweet tomato and the smoky, spicy chipotle and jalapeños was TO DIE FOR. The flavour was so intense and the amount of spice was still the right side of pleasurable. I was conscious of making it a dish that the girls could still tolerate and while they’re by NO means a pair of chilli wusses, Husband and I could have stood to have it a smidge spicier, but as it stood, it was still delicious with a bit of a kick.
I must warn you, when paired with tortillas, guacamole and sour cream this is definitely not an elegant dish; only eat this with people you love, who don’t mind seeing you with sauce running down your chin! However, the mess was well worth is and the whole family declared it a success!
Have you made anything in the slow cooker this week? If so, don’t forget to blog about it and link up below!
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