This chilli con carne uses beef brisket to give far more of a texture and flavour. The ancho and chipotle chillies give just the right amount of heat with a hint of a smoky flavour.
1/3 cup (80 ml) barbecue sauce (I used Jack Daniel’s sauce)
1 tablespoon chipotle sauce
1 bay leaf
2 red peppers, trimmed, seeded and finely chopped
2 x 400g cans chopped tomatoes
2 tablespoons tomato paste
2 tablespoons light muscovado sugar
1 tablespoon cocoa powder
400 g / 1 can black beans, rinsed, drained
400 g / 1 can red kidney beans, rinsed, drained
Steamed rice, handmade guacamole, nachos and some parsley leaves, to serve
2 large dried ancho chillies
2 chipotle chillies
1 kg. beef brisket, cut into 3 cm / 1.2 in. pieces
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1 l. (4 cups) organic stock beef
In a heatproof bowl, add in the ancho and chipotle chillies and cover with boiling water. Set aside for 30 minutes. Then, carefully drain the chillies, chop them finely, reserving the seeds, and set aside.
- Heat one tablespoon of olive oil in a large casserole over a medium heat. Line with kitchen roll a large plate. Add in half the beef and brown slightly on all sides, for about 2-3 minutes. Remove to the lined plate, then repeat the operation with the remaining beef and another tablespoon of olive oil
- Once the beef is browned and set aside, in the same casserole, add another tablespoon of olive oil and cook the onion until soft. Then add in the garlic, ground cumin, smoked paprika, cinnamon and oregano and cook for 1 minute stirring constantly.
- Whisk the cocoa powder and 2 tablespoons of beef stock in small bowl, then add it to the casserole along with the barbecue sauce, chipotle sauce, bay leaf, red peppers, tomatoes, tomato paste, sugar, the remaining beef stock, the reserved beef and the chopped chillies and seeds.
- Stir well to combine, then partially cover with the lid and bring to a boil. Reduce the heat to low and summer for 1 hour and half or until the beed is very tender, checking and stirring every 15 minutes or so to make sure the mixture doesn’t catch on the bottom of the casserole.
- Add the beans and summer for a further 15 minutes. Season and top with parsley, serve with steamed rice, handmade guacamole sauce and some nachos for dipping to the side.
Recipe by Laura Domingo from Lau Sunday Cooks.