Ingredients
As the evenings cool down, we are heating things up in the kitchen. This is comfort food at its best and is a family favourite. Don't let the long ingredient list scare you off – most of these are dry spices that are generally already in your spice cupboard. It’s a low & slow dish.
You will need for the chilli
- 500g beef brisket (Cut into small cubes)
- 6 slices of smoked streaky bacon (Finely chopped)
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tbsp of cracked black pepper
- 1 tbsp of salt
- 1 white onion (fine dice)
- 3 cloves garlic (minced)
- 1 tbsp of chilli powder
- 1 tsp smoked paprika
- 1 red chilli with seeds (fine chop)
- 8 slices of jalapenos (store bought)
- 100ml jalapeno juice from the jar
- 1 tin of tomatoes
- 1 pint of beef stock
- 1 double espresso
For the Rice
- 800g of cooked white rice
- 1 tbsp butter
- 1 tbsp of the spices mixed from the chilli – onion, garlic, chilli, paprika, salt & pepper
For The Beans
- 1 can kidney beans
- 1 can of chickpeas
- 1 red onion (diced)
- 2 tbsp of extra virgin olive oil
- Juice & zest of 1 lemon
- 1 tsp of salt & pepper
- 8 sprigs of fresh coriander
Method
For the chilli
1. Firstly, coat the beef brisket cubes in the salt, pepper, garlic & onion powder.
2. In a wide-based pot, gently fry the bacon until crispy & all the fat has been rendered.
3. Remove the bacon but leave the fat in the pan – fry the beef in the pan until golden brown.
4. Drop the heat down low & add the onion & garlic & fry for 3-4 minutes.
5. Re-add the bacon & all remaining ingredients.
6. Cover the pot & Place on a low heat for a minimum of three hours – depending on your cooker, you may need to add a little bit of water from time to time. You can also transfer to a slow cooker at this stage.
For the beans
1. Strain & wash the beans after removing from the cans – mix in a bowl with the diced onion, olive oil, seasoning, lime juice & coriander
For the rice
3. Simply cook the rice as you normally would, then fry the rice in the butter with the spices just before serving.
Chef's Tips
1. Texans generally do not serve chilli without some corn snacks, grated cheese & sour cream.
2. My kids do not like these beans, but they do love the chilli served with tortilla chips or soft-shelled wraps. Kick back on the amount of chillis if you don't want it too spicy.
3. Doubling the chilli recipe is a good idea as it freezes well and it's very handy to have ready in the freezer to save time during the week.
4. The chilli can be finished in the slow cooker.
