Jamie Oliver Beef Brisket Chilli
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.
- Prep Time: 20
- Cook Time: 240
- Total Time: 4 hours 20 minutes
- Yield: 8
- Category: Main Course
- Method: Slow cooking
- Cuisine: Tex-Mex
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.