Smoked Brisket Chilli

Serves 8 · about 3½ hours (30 mins hands-on) · Uses: 1 x 1kg organic smoked flat brisket and 2 x 400g organic beef steak mince

Most chillies are made with mince alone. Adding chunks of smoked brisket gives you two textures in every spoonful: rich, savoury mince and tender pieces of beef that carry a gentle smokiness right through the pot. Make it the day before if you can, as it only gets better.

From the butchers

Flat brisket is a well-worked cut with plenty of connective tissue, which is exactly what you want for a long, slow simmer. Smoked over hardwood before it reaches you, it brings the flavour of a barbecue to the stove without any extra effort.

Ingredients

• 1 x 1kg organic smoked flat brisket, cut into 3cm chunks
• 2 x 400g organic beef steak mince
• 2 tbsp olive oil or beef dripping
• 2 onions, finely chopped
• 2 red peppers, chopped
• 4 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• 1 to 2 tbsp chipotle paste, to taste
• 2 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 500ml beef stock
• 2 x 400g tins kidney or black beans, drained and rinsed
• 20g dark chocolate (70%)
• 1 tbsp red wine vinegar
• Sea salt and black pepper

To serve: soured cream, grated mature Cheddar, sliced spring onions, chopped coriander, lime wedges and rice, jacket potatoes or tortilla chips.

Method

1. Heat half the oil in a large casserole over a medium-high heat. Brown the brisket chunks in batches until coloured on all sides, then lift them out onto a plate.
2. Add the mince to the pan and fry, breaking it up with a wooden spoon, until well browned and any liquid has cooked off. Tip it onto the plate with the brisket.
3. Turn the heat down, add the remaining oil, the onions and peppers, and cook gently for 10 minutes until soft. Stir in the garlic, cumin, paprika, oregano, cinnamon and chipotle paste and cook for 2 minutes.
4. Stir in the tomato purée, then the tomatoes and stock. Return the brisket and mince to the pan, bring to a simmer, cover with a lid set slightly ajar and cook on the lowest heat for 2½ hours, stirring now and then, until the brisket is tender enough to break apart with a spoon.
5. Add the beans and simmer uncovered for a further 30 minutes until thick and glossy.
6. Stir in the chocolate and vinegar, then season with salt and pepper. Break some of the brisket chunks up with a spoon, leaving others whole.
7. Serve in warm bowls or mugs with your toppings.

Butcher's tip

Make it a day ahead. Cool it quickly, keep it covered in the fridge overnight and reheat gently on the hob until piping hot. Like every braise, it improves with time.

Leftovers

Keep leftover chilli covered in the fridge for up to 2 days, or freeze it for up to 3 months. Reheat until piping hot. It makes a superb filling for jacket potatoes, quesadillas or loaded nachos.

Allergens: milk (soured cream, cheese and chocolate), sulphites (vinegar). Check the labels of your stock, chocolate and toppings for other allergens.

Thank you from the farmers and butchers.