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
Pre-heat the oven to 150C
Cut the brisket into large chunks and season with salt & pepper.
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
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.
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.
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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