Beef Chilli

I was slightly reluctant to post my version of a beef chilli. Anyone who cooks will have their own chilli recipe with their own secret ingredients and their own secret method of cooking – chilli’s a personal thing!

So – the reason I’m posting this isn’t because this is my normal method of cooking chilli but it was something I put together today with left-overs and the result was most pleasing. If you follow this recipe exactly, you’ll really need about 3 days to make it so might not be the snappiest dish to put together mid-week.

The dish started life as my 12 Hour Brisket that I cooked for a party last night. Tasting it today I just knew it would make a great beef chilli. In addition to the beef I had some most excellent pulled pork cooked by a friend of mine – a handful of that would help this dish on its way.

Here’s what you’ll need:

  • Leftover 12 hour brisket
  • A handful of pulled pork if you have some available
  • 1 leek
  • 1 bottle of beer – I used San Miguel
  • 1 can tomatoes
  • 1 can beans – either kidney beans or black beans. I prefer black beans in my chillis but on this occasion I had kidney beans handy.
  • 2 dried chillies
  • 1 tablespoon tomato ketchup
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Juice of 1 lime
  • Olive oil
  • Sat & pepper.

Fry the leek gently in olive oil for a few minutes then add the meat. Cook for 1 minute and add the beer. Bring to the boil and add the tomatoes, beans, chillies and the ketchup. Cook over a low heat, uncovered for 1 hour.

Fry the cumin and paprika in a little olive oil and then add that to the chilli.

Season to taste and add the lime juice.

I made a gremolata to go with this but I used half coriander leaf and half parsley.

This is my type of chilli.


One thought on “Beef Chilli

  1. From the girl who had the opportunity to eat this beef (and pork) not once but twice I can happily say the leftover chilli recipe was the perfect accompaniment to the Olympics Closing Ceremony – sensational whilst making me proud.

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