Slow Cooked Chilli Con Carne

Serves 4

Ingredients

For the slow cooking process

500g Brisket on the Bone

400g Tin of Chopped Tomatoes

1 Onion

4 Garlic Cloves

1tbsp Smoked Paprika

1tbsp Dried Oregano

2 Bay Leaves

400ml of water

For the hob cooking

1 Onion

1 Garlic Clove

2 Peppers
1 Lime

Handful of cherry tomatoes

380g of Black Beans

1tsp Chilli Flakes

1tsp Cumin

1tsp Smoked Paprika

1tsp Dried Oregano

1tsp Lea & Perrins

1/4tsp Cinnamon

Plenty of fresh ground Black Pepper

Handful of Fresh Coriander

600ml of the slow cooked stock

Method

Place the brisket in a large pan or a slow cooker. Add the chopped onions and bruised garlic cloves to the pot, along with tinned tomatoes, paprika, oregano, bay leaves and enough water just to cover the meat. Stir then leave in a low oven 150C or slow cooker for between 3-5 hours, or until fork tender.

Once this time has ended remove the meat and let it cool. Strain the stock though a sieve and place to one side.

Prep the onion, garlic, peppers and tomatoes. Sauté the chopped onions until translucent. Add the garlic, tomatoes, peppers and black beans. Sweat the peppers and garlic down for 5 minutes. Now add paprika, oregano, cumin, pepper, chilli flakes and cinnamon. Cook until the spices release there aromas, then add a splash of Lea & Perrins followed by the reserved stock. Stir thoroughly and bring to the boil, reduce the heat then simmer until thickened.

Meanwhile remove the meat from the brisket, discarding the bone and fatty bits.

Once thickened add the meat and fresh coriander to the pan, Stir to thoroughly mix in and heat through. Finish off with a squeeze of lime to sharpen things up. 

Serve on fluffy rice, topped off with a dollop of sour cream and grated cheddar.