Healthy chilli
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 2 tbsp olive oil
- 1kg beef brisket, trimmed and cut into chunks
- 1 large onion, finely chopped
- 6 cloves garlic, crushed
- 1 tbsp ground cumin
- 2 whole dried chipotle chillies
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 1-2 tsp chilli powder
- 3 tbsp tomato purée
- 600-700ml beef stock
- 400g tin kidney beans, drained and rinsed
- 400g tin black beans, drained and rinsed
- 2 red peppers, chopped
- steamed brown rice, to serve
- greek yogurt, to serve
- lime wedges, to serve
- sliced red chillies, spring onions and coriander, to serve
Method
- STEP 1
Heat half of the oil in a heavy-based pan over a medium heat and sear the beef on all sides until browned (you may need to do this in batches). Scoop into a bowl using a slotted spoon.
- STEP 2
Heat the remaining oil in the pan and fry the onion for 5 minutes until golden. Stir in the garlic, spices and tomato purée, and fry for another minute until fragrant. Transfer to the slow cooker, then stir in the stock. Tip in the beef, making sure it’s submerged. Season and cook on low for 8 hours until the beef is falling apart. Shred any large chunks using two forks, and stir back into the sauce.
- STEP 3
Stir in all of the beans and the peppers, and cook for 30 minutes more – do this uncovered if the chilli needs to thicken. Remove the chipotle chillies, chop and stir through the sauce. Season.
- STEP 4
Serve the chilli in deep bowls over rice, topped with the yogurt, lime wedges, chillies, spring onions and coriander.
