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Campfire chilli


Serves: 8-10
timePrep time: 20 mins
timeTotal time:
Campfire chilli
Recipe photograph by Kris Kirkham
Made with meltingly tender brisket instead of mince, this rich, smoky beef chilli is perfect bowl food for Bonfire Night or cold winter evenings

Serves: 8-10
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
527Kcal
Fat
19gr
Saturates
6gr
Carbs
27gr
Sugars
12gr
Fibre
10gr
Protein
57gr
Salt
0.7gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 3 tbsp rapeseed oil
  • 1.75g beef brisket, fat trimmed, then cut into chunky 4-5cm cubes
  • 3 red onions, sliced
  • 4 garlic cloves, sliced
  • 2 tsp chipotle chilli flakes
  • 1 tbsp cumin seeds
  • 1½ tbsp smoked paprika
  • 1 tbsp dried oregano
  • 3 bay leaves
  • 2 cinnamon sticks
  • 2 x 400g tins chopped tomatoes
  • 500ml beef stock, made with 1 stock pot - use gluten-free stock if required
  • 2 tbsp black treacle
  • 2 x 400g tins kidney beans, rinsed
  • 25g dark chocolate
To serve, optional
  • baked potatoes
  • soured cream

Step by step

Get ahead
The chilli is even better made the day before serving. Add a little water if needed when reheating. Portions can also be frozen.
  1. Heat 2 tablespoons of the oil in a large, heavy pan or casserole. Season the beef then brown in batches, removing to a plate as it’s done.
  2. Add 1 tablespoon of oil to the pan and cook the onions, garlic, chipotle, cumin, paprika and oregano for 6-8 minutes, until the onions are soft.
  3. Return the beef to the pan, along with any juices. Add the bay leaves, cinnamon, tomatoes, stock and treacle. Stir, then cover and simmer very gently on the hob for 3 hours.
  4. Remove the pieces of brisket to a board, and let the sauce simmer for 10-15 minutes to reduce until thickened. Meanwhile, shred the meat using two forks. Return the meat to the pan, adding the drained kidney beans and the chocolate, and heat for 10 minutes until the chocolate has melted and everything is hot (see ‘Get ahead’ if preparing in advance).
  5. If you like, serve the chilli with baked potatoes and soured cream.

     

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