Beef brisket and black bean chilli
Serves: 8
Prep time: 1 hrTotal time: 
Recipe photograph by Kris Kirkham
Beef brisket and black bean chilli
Slow-cooked until pull-apart tender, beef brisket makes a great alternative to mince in this beer-braised chilli
Serves: 8
Prep time: 1 hrTotal time: 
See more recipes
Nutritional information (Without rice)
Calories
535Kcal
Fat
26gr
Saturates
9gr
Carbs
24gr
Sugars
9gr
Fibre
9gr
Protein
45gr
Salt
1.1gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1.7kg beef brisket, or similar braising beef
- 3 tbsp vegetable oil
- 2 large onions, sliced
- 2 red peppers, cut into chunky dice
- 5 garlic cloves, crushed
- 1½ tbsp ancho chilli flakes
- 1½-2 tsp hot chilli powder, to taste (optional)
- 1½ tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground cinnamon
- 2½ tsp smoked paprika
- 1 tbsp dried oregano
- 2½ tbsp plain flour
- 1 tbsp cocoa powder
- 750ml beef stock (made using 1½ cubes or stockpots)
- 2 tbsp tomato purée
- 250ml dark beer (we used Taste The Difference London Porter)
- 2 x 400g tins black beans (or kidney beans), rinsed and drained
- 1 tbsp light brown sugar
To serve
- 2 ripe medium avocados, stoned
- 200ml soured cream
- ½ x 30g pack coriander, leaves picked, plus extra to garnish
- zest and juice of 1 lime, plus extra lime wedges to serve
- cooked rice
Step by step
Get ahead
The chilli keeps for up to 4 days in the fridge, or freezes well. Defrost and heat on the hob, adding a little water.
- Preheat the oven to 150°C, fan 130°C, gas 2. Trim excess fat from the brisket and cut the meat into 4cm chunks. Heat 1 tablespoon of the oil in a large lidded frying pan or casserole, then fry the beef in batches over a high heat until browned on all sides, adding more oil as necessary. Set aside in a large bowl.
- Reduce the heat to medium, add another 1 tablespoon of oil, then fry the onions and peppers for 10 minutes until softened and golden brown. Add the garlic and cook for 1-2 minutes, stirring, followed by the ancho chilli flakes, chilli powder (if using), spices, oregano, flour, cocoa powder and a splash of stock. Cook for a further 1-2 minutes.
- Return the beef and any resting juices to the pan with the tomato purée. Season and stir to coat. Pour in the beer and remaining stock and bring almost up to the boil. Cover and cook in the oven for 3 hours or until the meat is very tender.
- Meanwhile, in a food processor, blitz the avocado flesh, soured cream, coriander and lime zest and juice until smooth. Cover and chill until serving.
- Remove the chilli from the oven and increase the oven temperature to 170°C, fan 150°C, gas 31⁄2. Stir through the beans and sugar and return to the oven, uncovered, for 30 minutes. If you want the chilli to be less saucy, use a slotted spoon to remove the beef to a board and shred with 2 forks. Stir back through the sauce and check the seasoning. Leave to rest, covered, for 15-20 minutes before serving.
- Ladle the chilli into bowls and serve with rice and lime wedges. Top with the avocado soured cream and scatter over the extra coriander leaves.
