Brisket Chilli Con Carne
This recipe really goes back to original ‘Tex-Mex’ roots as a cut of meat is used instead of beef mince. Beef brisket is slow cooked to produce tender and succulent shreds of meat covered in a flavorful sauce.
1 brown onion, diced
2 capsicums (any color), diced or sliced
1 can of beans
1 can of diced tomatoes
1 tsp smoked paprika
1 tsp mixed herbs
1 tsp cumin
1 tsp chilli powder
250ml dark coffee
1 lime or lemon, wedged
Feta cheese *optional
Brown each side of the meat, then remove to cool a little.
Stir-fry onion, capsicum, and all the spices and herbs until aromatic, then add in the beans. Simmer for 2 minutes.
Add in the dark coffee and the diced tomatoes, simmer until bubbling, and add in the beef.
Turn the flame to low, and cook for 3-5 hours or until the beef can be easily pulled apart and shredded. If a slow cooker is used, put everything in the slow cooker and turn on low heat for 6-8 hours or high heat for 4 hours.
Roughly pull the beef, and serve with crumbled feta cheese over a tortilla, rice or chips! Exquisito!
Fresh spices and herbs can be used if available for a more infused flavor.
Chilli can be omitted if spiciness is not preferred.