Chili Con Nikki
(Serves 6-8)

1.5 kg beef brisket, trimmed and sliced into 2cm thick pieces
1 cup good coffee
Good pour of olive oil
2 tspn ground cumin
2 tspn smoked paprika
2 tspn dried oregano
1 tspn coriander seed
2 red onions, peeled and diced
3 – 4 fresh chiles (small green ones are good)
2-3 cinnamon sticks
4 cloves of garlic, crushed
Salt and black pepper
2 x 400g tins chopped tomatoes
2 Tbspns brown sugar
75gm darkest chocolate
1 red and 1 yellow pepper, seeded and chopped
2 x 400g tins of beans (kidney, butter or pinto), drained
TO SERVE:
Sour cream
Large handful chopped parsley or coriander, chopped

Make coffee. 
Put oil in a large casserole pot (with lid) and gently heat on low.  Add cumin, paprika, oregano, coriander seed and onions. Fry for 10 minutes, until the onions soften. De seed and chop your fresh chillies and add to onions and spices.

Add the meat and stir well to coat with onion and spices, and then add cinnamon sticks, garlic, salt and pepper, coffee, tomatoes, sugar and chocolate. Cover casserole dish with lid and simmer for around 31/2 hours, stirring occasionally. 

After a few hours break up the meat and pull it apart using a fork. 
Add the sliced yellow and red peppers and the beans and leave to simmer for 30 minutes with the lid off until the meat is completely falling apart and delicious.  If mixture gets too dry, add a little beef stock, if too runny, leave to cook a bit longer til liquid reduces.

Ideally leave in fridge overnight, bring back to room temperature and heat through before serving.
Sprinkle with fresh herbs and serve with rice, corn chips, corn bread and sour cream.
Beer and Tequila optional!
 


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