Adan Kendric Jamie Oliver’s Brisket Chilli is a rich, flavorful twist on traditional chilli, using tender beef brisket for a hearty, melt-in-your-mouth texture. This recipe is perfect for slow cooking, allowing the brisket to absorb the spices and create a deep, smoky flavour. Ideal for gatherings, game days, or a cozy dinner, this chilli brings comfort with every bite.
Why This Recipe Is a Must-Try
- Tender Brisket: Slow-cooked brisket adds incredible flavor and a satisfying, melt-in-your-mouth texture.
- Smoky, Deep Flavors: The spices and slow cooking create a deep, rich taste, making this chilli stand out.
- Versatile Dish: Serve with rice, in tacos, or with nachos for a hearty meal.
- Perfect for Batch Cooking: This chilli freezes well, making it ideal for meal prep.
- Crowd-Pleaser: Great for gatherings, this chilli is a warm, comforting dish that everyone will love.
What is Jamie Oliver Brisket Chilli?
Jamie Oliver Brisket chilli is a version of traditional chilli that uses beef brisket instead of ground beef. The brisket is slow-cooked with spices, tomatoes, and beans to create a tender, flavorful dish with a smoky depth.
Jamie Oliver Brisket Chilli Ingredients
- 1kg beef brisket, trimmed and cut into large chunks
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 red bell peppers, chopped
- 1-2 fresh red chillies, finely chopped (optional, for heat)
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 cans (400g each) chopped tomatoes
- 500ml beef stock
- 1 can (400g) black beans or kidney beans, drained and rinsed
- Salt and freshly ground black pepper, to taste
- Fresh coriander leaves, chopped, for garnish
- Lime wedges, for serving
Other Jamie Oliver Recipes
Step-by-Step Instructions to Prepare Jamie Oliver Brisket Chilli
1. Sear the Brisket
- Heat 1 tablespoon of olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Season the brisket with salt and pepper, then add to the pot, searing for 3-4 minutes on each side until browned. Remove the brisket from the pot and set aside.
2. Cook the Vegetables
- In the same pot, add the remaining olive oil, then add the chopped onions, garlic, and red bell peppers. Cook for 5-7 minutes, stirring occasionally, until softened.
3. Add the Spices
- Stir in the smoked paprika, ground cumin, and oregano, cooking for 1-2 minutes until fragrant. Add the chopped red chillies if you prefer a spicier chilli.
4. Add Tomatoes and Stock
- Return the seared brisket to the pot. Pour in the chopped tomatoes and beef stock, stirring well to combine. Bring the mixture to a boil.
5. Slow Cook the Chilli
- Reduce the heat to low, cover the pot with a lid, and simmer for 3-4 hours, or until the brisket is tender and easily shreds with a fork. Stir occasionally and add more stock or water if the chilli becomes too thick.
6. Add Beans
- In the last 30 minutes of cooking, stir in the black beans or kidney beans and let the chilli simmer until the beans are heated through.
7. Shred the Brisket
- Once the brisket is fully cooked and tender, use two forks to shred it into smaller pieces within the pot, mixing it into the chilli sauce.
8. Serve
- Spoon the brisket chilli into bowls, garnishing with chopped fresh coriander and lime wedges. Serve with rice, tortilla chips, or cornbread for a complete meal.
What to Serve with Jamie Oliver Brisket Chilli
- Steamed Rice: Fluffy rice is perfect for soaking up the rich chilli sauce.
- Tortilla Chips: Serve with crispy tortilla chips for dipping.
- Cornbread: Cornbread adds a sweet and savoury contrast to the spicy chilli.
- Sour Cream and Cheese: Garnish with sour cream and grated cheese for extra creaminess.
- Avocado Slices: Fresh avocado adds a cool, creamy element that balances the heat.
Expert Tips for Mastering Jamie Oliver Brisket Chilli
- Use Quality Brisket: Look for a well-marbled brisket, which will result in a more tender, flavorful chilli.
- Adjust Spice Level: If you prefer mild chilli, omit or reduce the fresh chillies. For extra heat, add a pinch of cayenne pepper.
- Slow Cooking is Key: For the best texture, let the chilli simmer slowly, allowing the brisket to become tender and the flavors to meld.
- Add Smokiness: Smoked paprika adds a smoky depth, but you can also add a dash of chipotle powder for an extra smoky flavor.
- Make Ahead: Brisket chilli tastes even better the next day, making it perfect for meal prep or leftovers.
Variations of Jamie Oliver Brisket Chilli
- Smoky Chipotle Brisket Chilli: Add chipotle in adobo sauce for an extra smoky, spicy kick.
- Veggie Brisket Chilli: Add extra veggies like zucchini, corn, or carrots for added texture and nutrition.
- Beer-Braised Brisket Chilli: Replace some of the beef stock with dark beer for a rich, malty flavor.
- Sweet Potato and Brisket Chilli: Add diced sweet potatoes to the chilli for a hint of sweetness.
- White Bean Brisket Chilli: Substitute black beans with white beans or chickpeas for a unique twist.
How to Store Leftover Jamie Oliver Brisket Chilli?
- Refrigerate: Store leftover chilli in an airtight container in the fridge for up to 3-4 days.
- Freeze for Later: This chilli freezes well. Freeze in portioned containers for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Jamie Oliver Brisket Chilli?
- Stovetop Reheat: Reheat the chilli in a saucepan over medium-low heat, stirring occasionally, until warmed through.
- Microwave Option: For individual portions, microwave on medium heat for 1-2 minutes, stirring halfway through to ensure even heating.
Nutrition Value (per serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 20g
- Fat: 25g
- Fiber: 6g
- Sodium: 600mg
FAQs
Can I make brisket chilli in a slow cooker?
Yes, brisket chilli can be made in a slow cooker. After searing the brisket and sautéing the vegetables, transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, until the brisket is tender and can be shredded easily.
What is the best cut of meat for brisket chilli?
Beef brisket is the ideal cut for this chilli because it becomes tender and flavorful when slow-cooked. Alternatively, beef chuck can be used if brisket is unavailable, as it also works well in slow-cooked dishes.
How can I make the chilli spicier?
To add extra heat, include chopped fresh jalapeños, chipotle powder, or a pinch of cayenne pepper. Adjust the spice level gradually to suit your taste.
Can I freeze brisket chilli?
Yes, brisket chilli freezes well. Let it cool completely before transferring it to airtight containers. Freeze for up to 3 months, and thaw in the refrigerator overnight before reheating.
Final Words
Jamie Oliver’s Brisket Chilli is a comforting, crowd-pleasing dish that brings rich flavours and tender meat to the table. With its slow-cooked brisket and aromatic spices, this chilli is perfect for a hearty meal any time of year. Serve it with your favourite sides and garnishes, and enjoy the warmth and depth of flavour that this delicious recipe provides.
More Jamie Oliver Recipes
Print
jamie oliver brisket chilli
- Prep Time: 15
- Cook Time: 3-4 hours
- Total Time: 17 minute
- Yield: 6 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex-inspired
Description
Jamie Oliver Brisket chilli is a version of traditional chilli that uses beef brisket instead of ground beef. The brisket is slow-cooked with spices, tomatoes, and beans to create a tender, flavorful dish with a smoky depth.
Ingredients
-
- 1kg beef brisket, trimmed and cut into large chunks
-
- 2 tablespoons olive oil
-
- 2 onions, chopped
-
- 4 garlic cloves, minced
-
- 2 red bell peppers, chopped
-
- 1–2 fresh red chillies, finely chopped (optional, for heat)
-
- 1 tablespoon smoked paprika
-
- 1 tablespoon ground cumin
-
- 1 teaspoon dried oregano
-
- 2 cans (400g each) chopped tomatoes
-
- 500ml beef stock
-
- 1 can (400g) black beans or kidney beans, drained and rinsed
-
- Salt and freshly ground black pepper, to taste
-
- Fresh coriander leaves, chopped, for garnish
-
- Lime wedges, for serving
Instructions
1. Sear the Brisket
-
- Heat 1 tablespoon of olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Season the brisket with salt and pepper, then add to the pot, searing for 3-4 minutes on each side until browned. Remove the brisket from the pot and set aside.
2. Cook the Vegetables
-
- In the same pot, add the remaining olive oil, then add the chopped onions, garlic, and red bell peppers. Cook for 5-7 minutes, stirring occasionally, until softened.
3. Add the Spices
-
- Stir in the smoked paprika, ground cumin, and oregano, cooking for 1-2 minutes until fragrant. Add the chopped red chillies if you prefer a spicier chilli.
4. Add Tomatoes and Stock
-
- Return the seared brisket to the pot. Pour in the chopped tomatoes and beef stock, stirring well to combine. Bring the mixture to a boil.
5. Slow Cook the Chilli
-
- Reduce the heat to low, cover the pot with a lid, and simmer for 3-4 hours, or until the brisket is tender and easily shreds with a fork. Stir occasionally and add more stock or water if the chilli becomes too thick.
6. Add Beans
-
- In the last 30 minutes of cooking, stir in the black beans or kidney beans and let the chilli simmer until the beans are heated through.
7. Shred the Brisket
-
- Once the brisket is fully cooked and tender, use two forks to shred it into smaller pieces within the pot, mixing it into the chilli sauce.
8. Serve
-
- Spoon the brisket chilli into bowls, garnishing with chopped fresh coriander and lime wedges. Serve with rice, tortilla chips, or cornbread for a complete meal.
