Fusion Chilli

I love chilli. I love filling, meaty feasts like Jamie Oliver’s brisket chilli. I also love the fast-food flavours of Meat Liquor’s genius layover chilli, as used to great effect in their Chilli Cheese Fries. Tonight I combined the two.

  • 800g beef brisket
  • 2 red peppers
  • 1 red onion
  • 1 clove of garlic
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • half tsp smoked paprika
  • 2 fresh red chillis
  • 1 beef stock cube or pot
  • 1 can of cooking beer
  • 1 tin of tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp tomato ketchup
  • 1 tbsp French’s American mustard
  • fresh coriander leaves
  • 1 tsp red wine vinegar

Put the oven on at 200 C. Cut deep slices into the brisket. Rub the spices with salt & pepper into the meat. In a casserole fry the chopped onion until translucent, then add the garlic and sliced peppers and thinly sliced red chillis. Cook for a bit longer on a low heat, then whack the heat up and fry the brisket. Then add the tinned tomatoes, beer, beef stock, ketchup, tomato puree, mustard and bring to the boil. If needed, top up with water. Put a lid on, turn the over down low (I went down to 100C) and leave in there for 3 or 4 hours.

Then remove the meat, put the sauce on the stove and simmer vigorously to thicken, adding the vinegar and chopped coriander. Pull the beef apart with a couple of forks, and re-immerse in the liquid.

Serve in wraps, with rice, grated cheese and sour cream. Delicious!

Whilst cooking this, I also invented Tequila Rice. I can confirm that tequila does not add enough flavour to rice to warrant flambé-ing half your hair off.

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