Beef Brisket Chilli Con Carne

Name: Beef Brisket Chilli Con Carne
Total time: 250 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 kg boneless beef brisket; 2 tbsp vegetable oil; 1 tsp salt; 1 tsp black pepper; 1 large onion, sliced; 4 cloves garlic, chopped; 2 peppers, sliced; 1 red chilli, fresh or dried, chopped; 2 tsp smoked paprika; 2 tsp oregano; ½ tsp cinnamon; 2 tsp cumin; 2 tins (800g) chopped tomatoes; 300 ml strong coffee; 200 ml beef stock; 20 g fresh coriander (stalks and leaves separated); 1 tin (400g) chickpeas, drained; 100 g feta cheese, crumbled; 1 lime; Extra sliced chilli and avocado (optional)

Serves 6
250 minutes
Dinner
Mexican

No ratings yet. Made it? Be the first to rate it

Beef Brisket Chilli Con Carne

Here is my pulled beef brisket chilli recipe I made in Croyde 2020! For my Mexican night, I converted the standard minced meat chilli to a show stopper with chunky pieces of tender beef pulled apart and infused in a simple Mexican marinade inspired.

This hearty, slow-cooked chilli con carne features tender pulled beef brisket simmered in spices, tomatoes, and a hint of coffee. I made this back in 2020 for mt Mexican night and it's back on the menu this summer! Cooking it low and slow in the oven allows the brisket to break down beautifully while soaking up all those deep, smoky flavours. Perfect for feeding a crowd—serve with rice, crumbled feta, and fresh coriander.

Ingredients

1 kg boneless beef brisket
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper
1 large onion, sliced
4 cloves garlic, chopped
2 peppers, sliced
1 red chilli, fresh or dried, chopped
2 tsp smoked paprika
2 tsp oregano
½ tsp cinnamon
2 tsp cumin
2 tins (800g) chopped tomatoes
300 ml strong coffee
200 ml beef stock
20 g fresh coriander (stalks and leaves separated)
1 tin (400g) chickpeas, drained
100 g feta cheese, crumbled
1 lime
Extra sliced chilli and avocado (optional)

Biff's Tips

Speed it up. Use a pressure cooker instead of the oven: high pressure for 90 minutes, then a 15-minute natural release. Done!
Short on time? Cut the brisket into chunks before searing and it cooks quicker.
Make it a day ahead. Chilli always tastes better the next day as the flavours keep developing overnight.

Let's Dive In!

Step 1: Sear the brisket

Preheat the oven to 160°C. Heat 2 tbsp vegetable oil in a large ovenproof casserole dish over a medium-high heat. Season 1kg beef brisket with 1 tsp salt and 1 tsp black pepper, then sear for 3 minutes per side until nicely browned. Lift out and set aside.

Step 2: Build the flavour base

Turn the heat down to medium and add 1 large sliced onion, 4 chopped garlic cloves, 2 sliced peppers and 1 chopped red chilli. Cook for 5 minutes until softened. Add 2 tsp smoked paprika, 2 tsp oregano, ½ tsp cinnamon and 2 tsp cumin and stir for 2 minutes to toast the spices.

Step 3: Add the sauce & slow cook

Pour in 2 x 400g tins chopped tomatoes, 300ml strong coffee and 200ml beef stock, and add the chopped stalks from 20g fresh coriander. Nestle the brisket back in so it's mostly covered. Cover with a lid or foil and cook in the oven for 3½ hours, until fork-tender.

Step 4: Shred & add the chickpeas

Lift the brisket onto a board and shred it with two forks. Return it to the dish with 400g tin chickpeas, drained, and mix well. Put back in the oven uncovered for 30 minutes to thicken the sauce. Need it thicker, faster? Stir in a little cornflour.

Step 5: Serve & garnish

Serve hot, topped with 100g crumbled feta, the coriander leaves, wedges of 1 lime, and extra sliced chilli and avocado if you like. Pair with fluffy white rice or warm tortillas.

Brisket Chilli FAQs

Why coffee in chilli? It adds a deep, smoky richness. You won't taste coffee, just a fuller, darker sauce.
Can I use a slow cooker? Yes. After searing and building the base, cook on low for 8 hours, then shred and add the chickpeas.
Can I freeze it? Yes, for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.

Mexican night sorted: try my Mexican lasagne and top it all with pinkled onions.

BIFF, BOSH, NOSH!

#Gluten Free
#Street Food

0 comments

More Recipes

Spiced Pumpkin & Black Bean Tacos

Smoky roast pumpkin, garlicky black beans and a zingy lime slaw piled into warm tortillas. A simple autumn veggie taco inspired by the taquerias of Santa Cruz, California, where a taco after a session at Pleasure Point is pretty much the law.
Perfect Poached Egg

Biff's Tips Bulk poaching. To prep ahead, poach the eggs for just 2 minutes so the whites set, then drop them into cold water. They keep for up to 2 hours. Warm them in simmering water for 30 seconds to...
Japanese Vegetable Gyoza (Dumplings)

Quick and easy cabbage gyoza with crispy bases, simple filling, and a fast home-cook method for perfect Japanese dumplings.
Roast Pumpkin Soup

An easy roast pumpkin soup with ginger, miso and coconut milk, finished with a coconut cream swirl, jewel-bright pomegranate, toasted pumpkin seeds and parsley. Vegan, freezer-friendly and the soup I crave after a cold autumn surf at Croyde.
Biff's Banging Banana Bread

A rich, moist banana loaf made with cacao, agave and plenty of chocolate bites, finished with caramelised banana slices on top and a smooth banana frosting.
Easy Key Lime Pie

A bright, healthier and zesty twist on the classic. I use a buttery oat crust instead of biscuits and add spinach powder for a natural colouring with no add flavour.