Slow cooker brisket chilli

Brisket chilli is a joy to eat. Diced braising steak is sometimes cut too small or is too full of gristle to get the satisfying ‘pull’ or texture. We’ve upped the veg and beans in this chilli, and avoided the guacamole and soured cream, so it’s still a hearty bowl, but is a little bit healthier.

8 HOURS 30 MINUTES | SERVES 6 | EASY | LC

olive oil 2 tbsp

beef brisket 1kg, trimmed and cut into chunks

onion 1 large, finely chopped

garlic 6 cloves, crushed

ground cumin 1 tbsp

whole dried chipotle chillies 2 smoked paprika 1 tbsp

dried oregano 2 tsp

chilli powder 1-2 tsp

tomato purée 3 tbsp

beef stock 600-700ml

kidney beans 400g tin, drained and rinsed

black beans 400g tin, drained and rinsed

red peppers 2, chopped

steamed brown rice to serve

fat-free greek yogurt to serve

lime wedges to serve

sliced red chillies, spring onions and coriander to serve

1 Heat half of the oil in a heavy-based pan over a medium heat and sear the beef on all sides until browned (you may need to do this in batches). Scoop into a bowl using a slotted spoon.

2 Heat the remaining oil in the pan and fry the onion for 5 minutes until golden. Stir in the garlic, spices and tomato purée, and fry for another minute until fragrant. Transfer to the slow cooker, then stir in the stock. Tip in the beef, making sure it’s submerged. Season and cook on low for 8 hours until the beef is falling apart. Shred any large chunks using two forks, and stir back into the sauce.

3 Stir in all of the beans and the peppers, and cook for 30 minutes more – do this uncovered if the chilli needs to thicken. Remove the chipotle chillies, chop and stir through the sauce. Season.

4 Serve the chilli in deep bowls over rice, topped with the yogurt, lime wedges, chillies, spring onions and coriander.

PER SERVING 486 kcals | fat 24.5G saturates 8.6G | carbs 20.8G | sugars 6.9G fibre 10.8G | protein 40.2G | salt 0.3G