Description

Jamie Oliver’s Beef Brisket Chili is a twist on traditional chili, using beef brisket as the main ingredient. The brisket is slow-cooked in spices, tomatoes, and beans, resulting in a tender, deeply flavorful chili that’s great for serving a crowd.

Ingredients

For the Chili:

Beef brisket (1 kg, trimmed and cut into chunks): Adds a rich, meaty flavor.
Olive oil (2 tbsp): For browning the meat and cooking the vegetables.
Onion (1 large, chopped): Adds sweetness and depth to the chili.
Garlic cloves (4, minced): Essential for flavor.
Red bell pepper (1, chopped): Adds sweetness and color.
Carrots (2, diced): Adds texture and a hint of sweetness.
Celery stalks (2, diced): Adds aromatic flavor.
Chili powder (1-2 tbsp, adjust to taste): Provides heat and spice.
Ground cumin (1 tbsp): Adds warmth and earthiness.
Smoked paprika (1 tbsp): Contributes a smoky flavor.
Canned chopped tomatoes (400g): Forms the base of the sauce.
Beef stock (500ml): Adds richness to the chili.
Canned kidney beans (400g, drained): Adds protein and texture.
Bay leaf (1): Adds aromatic flavor.
Salt and black pepper (to taste): For seasoning.

Optional Toppings:

Sour cream: Adds creaminess to balance the spice.
Grated cheddar cheese: Melts beautifully over hot chili.
Chopped cilantro: Adds freshness.
Jalapeño slices: For extra heat.
Lime wedges: Adds a zesty brightness.

Instructions

Step 1: Brown the Brisket

In a Dutch oven or large pot, heat the olive oil over medium-high heat.
Add the brisket pieces and brown them on all sides, working in batches if needed. Once browned, remove the brisket and set aside.

Step 2: Sauté the Vegetables

In the same pot, add the chopped onion, garlic, bell pepper, carrots, and celery.
Sauté for about 5-7 minutes until the vegetables soften and the onions are translucent.

Step 3: Add the Spices

Add the chili powder, ground cumin, and smoked paprika to the pot, stirring well to coat the vegetables.
Cook for 1-2 minutes until the spices are fragrant.

Step 4: Combine Ingredients and Simmer

Return the browned brisket to the pot, then add the canned tomatoes, beef stock, and bay leaf.
Stir to combine, bring to a gentle simmer, and season with salt and black pepper.

Step 5: Slow-Cook the Chili

Cover the pot and reduce the heat to low. Let the chili simmer for 3-4 hours, or until the brisket is tender and falls apart easily. Stir occasionally and check the liquid levels, adding more stock if needed.

Step 6: Add the Beans

About 30 minutes before serving, add the drained kidney beans to the pot. Stir well and continue simmering until the beans are heated through.

Step 7: Serve

Remove the bay leaf and ladle the chili into bowls. Add your choice of toppings, such as sour cream, grated cheese, and cilantro.