Slow Cooker Challenge - Pulled Beef Chilli
 
Prep time
Cook time
Total time
 
A smoky chilli made with brisket, which is slow cooked before being pulled.
Author:
Recipe type: Slow Cooker
Cuisine: TexMex
Serves: 12 portions
Ingredients
  • 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
  • ¼ teaspoon cinnamon
  • Salt and pepper to season
  • Splash of olive oil
Instructions
  1. Heat the oil in a heavy-bottomed pan and brown the brisket on all sides.
  2. Place the brisket into the slow cooker
  3. Cook the pepper, onion and garlic in the same pan until the onions just start to brown
  4. One everything is cooked, throw the chipotle paste and chopped jalapenos into the pan and stir through
  5. 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.
  6. Add the spices and the stock
  7. Stir again and cook on low for 6-8 hours
  8. Remove the cooked brisket from the slow cooker and shred with two forks
  9. Place the shredded meat back into the sauce and stir well to combine
  10. Serve with warm tortillas, guacamole and sour cream
Recipe by Mum's the Word at http://www.mumstheword.me/2016/06/06/slow-cooker-challenge-pulled-beef-chilli/