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Slow Cooker Beef Brisket Chilli

Print Recipe
Course Main Course

Equipment

  • 1 Slow Cooker
  • 1 large pot

Ingredients
  

  • 2 tbsp olive oil
  • 1 Kg Beef brisket - fat trimmed
  • 1 Onion - large
  • 6 Garlic cloves - crushed
  • 1 tbsp cumin - ground
  • 2 tsp ground chipotle chillies
  • 1 tbsp smoked paprika
  • 2 tsp dried oregano
  • 1-2 tsp chilli powder
  • 400 g tin kidney beans - drained
  • 400 g tin black beans - drained
  • 2 green pappers
  • 400 g tinned tomatoes
  • 2 tbsp tomato paste
  • 500-600 ml beef stock best to use a liquid stock rather than cubes

Instructions
 

  • pre heat slow cooker on low
  • chop up beef into bite size pieces
  • heat half the oil in a pan
  • brown beef in batches and put into the slow cooker
  • add remaining oil to the pan
  • fry onion for 5 minutes
  • add garlic and all herbs and spices and tomato paste then fry until fragrant
  • add tinned tomatoes and most of the stock and stir
  • transfer to slow cooker
  • add rest of stock to the pan and stir to bring up anything left in the pan then add to the slow cooker
  • cook on low for about 6 hours
  • at the end of the slow cooker time chop up the green peppers in to small pieces
  • add a small amount of olive oil to a pan and fry off the peppers and drained beans for about 1 minute
  • add contents of slow cooker to the pan and then simmer until reduced and no longer watery (around 60 to 90 minutes)