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.