Community Recipe: Slow-Cooked Bonfire Night Chilli Con Carne


This Community Recipe was uploaded by the user amyliz.

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The perfect recipe for Bonfire Night. I use mushrooms in mine but you can add peppers or carrots depending on your preference. Serve with all the toppings - grated cheese, guacamole and sour cream.


  • 500 g Beef Brisket
  • 300 ml Beef Stock
  • 400 g Chopped Tomatoes
  • 300 ml Red Wine
  • 2 Cloves Garlic, finely chopped
  • Salt & Pepper
  • 1 Onion, chopped
  • 1 tbsp Chilli Flakes
  • 400 g Kidney Beans
  • 200 g Mushrooms, chopped

Step 1

Pre-heat the oven to 150C

Step 2

Cut the brisket into large chunks and season with salt & pepper.

Step 3

Gently fry the brisket and onion until the onion has softened and the brisket is browned. Add the garlic for the last minute of cooking

Step 4

Place everything in an oven-proof casserole dish and cover with the wine and stock. Season with more salt and pepper and cover with a lid. Cook for 4 hours until beef is tender.

Step 5

Remove from the oven and using two forks, gently pull apart some of the larger chunks of meat. Stir in the tomatoes, chilli flakes, kidney beans and mushrooms.

Step 6

Turn up the heat on the oven to 180C and cook the dish uncovered for a further hour or so, until the sauce has thickened and everything is cooked through. Serve with baked potatoes and your choice of toppings.

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