Recipe – Chipotle beef brisket and chuck chilli

This chilli is an ever evolving recipe so I am going to give you what I call my base recipe which is more than decent enough as a stand alone chilli, and it’s also easy enough to triple or quadruple for a crowd or also freezing for those easy midweek meals.

 
Most classic chilli recipes won’t usually use beans but for I think that it steps up the flavour and adds to the overall texture.

 
It started off as a basic store cupboard chilli using supermarket beef mince, herbs and spices and over time I have been working on improving the quality of the ingredients, quantities, stocks etc and you can to, using my recipe below really make this your own and to your preferred taste and heat.

 
I have served this before with either rice, nachos, tacos, wraps, jacket potatoes and have even used it to make chilli dogs.

 
We had it last on a Friday night when it was 29 degrees outside, so as we love a nice red wine with our chilli we decided to randomly chill down a bottle of Cotes Du Rhone which actually worked amazingly well, there are also a lot of other reds that work well chilled if you like the idea.

 
Chipotle beef brisket and chuck chilli

 
Feeds 2 and can be doubled for extra guests
Effort 3/5
Prep time 30/40 mins
Cook time 1-1.5 hours

Ingredients: –
For the chipotle beef stock
1-2 Dried chipotle chillies (depending on how hot you like chilli and smoky)
I get mine from here http://www.brightonchillishop.co.uk/chipotle-morita/
1 Beef stock cube
1 Tsp Mexican dried oregano (Substitute for standard dried oregano if you like)
1 Tsp sugar
2 Tbsp tomato puree

2 Tbsp Olive oil
1/2 White onion finely chopped
1 Medium red pepper chopped into small chunks
2 Cloves of Garlic finely chopped
1/2-1 tsp chilli powder depending on how hot you like
1 tsp smoked paprika
1 tsp cumin powder
1 Tin 400g chopped tomatoes
1 Tin 400g mixed beans in chilli/spicy sauce (Kidney beans if you can source these)
1 Tbsp American yellow mustard
4/5 Drops of Worchester sauce
50ml Bourbon (Any bourbon will do and is also optional)
250g of mixed beef mince chuck and brisket (Substitute with off the shelf 15% fat beef mince)

Tools: –
Large pot
Measuring jug

Method: –
30 minutes before you are ready place the stock ingredients in a measuring jug and pour over 350ml of boiling water and leave, this will rehydrate the chipotles and infuse the flavour into the stock.

Once the 30 mins has passed you can now start the chill.

Add two Tbsp of olive oil into the pot and frying the onions for about 5 minutes until soft, a little browning is fine as this all adds flavour.

Add the pepper, garlic and spices giving it a good stir then leave to fry for another five minutes stirring occasionally until the peppers have softened.

Turn the heat up to full and throw in your beef stirring frequently to brown the mince all over and once nicely browned pour in the stock and tinned tomatoes giving it a good mix.

Add the mustard, Worchester sauce and bourbon if using then a few grinds of black pepper and bring to the boil.

Cover, turn the heat down and simmer for 20 minutes giving it a stir mid-way through.

Remove the cover and now add the beans, bring to a simmer and leave for a further 20.

After 20 minutes the sauce should have reduced but this is now your call as to how thick or loose you like your chilli to be, if still loose then simmer for another 10 minutes at a time until it is close to the consistency you want.

Serve with your choice of rice, jacket pots, wedges, tortillas or whatever else you are in the mood for.

That’s it so as I mentioned above I change this recipe around every now and then depending on the heat, smokiness, sweetness that I am in the mood for.

So just use this recipe as you wish and just have a bit of fun experimenting with different quantities, ingredients and so on.

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