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
Scale
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- 1kg beef brisket, trimmed and cut into large chunks
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- 2 tablespoons olive oil
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- 2 onions, chopped
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- 4 garlic cloves, minced
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- 2 red bell peppers, chopped
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- 1–2 fresh red chillies, finely chopped (optional, for heat)
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- 1 tablespoon smoked paprika
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- 1 tablespoon ground cumin
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- 1 teaspoon dried oregano
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- 2 cans (400g each) chopped tomatoes
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- 500ml beef stock
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- 1 can (400g) black beans or kidney beans, drained and rinsed
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- Salt and freshly ground black pepper, to taste
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- Fresh coriander leaves, chopped, for garnish
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- Lime wedges, for serving
Instructions
1. Sear the Brisket
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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.