Slow Cooker Brisket Chilli
Make your chilli with a brisket joint instead of minced beef and with yellow chillis and taco beans and ring in the changes
Servings 4 people
- 850 g beef brisket
- 1 rich beef stockpot (or stock cube)
- 200 ml hot water from the kettle
- 3-4 capfuls amarillo chilli sauce I used Encona
- 2 tbsp mild pickled yellow chillies sold in a jar
- 300 g taco beans in spicy tomato sauce
- 4 tbsp tomato purée
First, sear the brisket on all sides in a hot pan, then place it in your slow cooker. Add the beef stockpot and hot water and cook on high for 4-5 hours, until tender.
After the 4-5 hours, remove the brisket from the slow cooker and place it on a large plate. Shred the meat using two forks.
Remove half of the beef stock from the slow cooker and place the shredded brisket back in.
Add the Amarillo chilli sauce, the yellow chillies, the taco beans in spicy tomato sauce and the tomato purée. Combine and cook on high for 1 hour
Serve garnished with fresh herbs, with boiled rice and flatbreads.
Calories: 409kcal | Carbohydrates: 14g | Protein: 48g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 131mg | Sodium: 752mg | Potassium: 1108mg | Fiber: 3g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 3.7mg | Calcium: 37mg | Iron: 5.8mg