Nikki is our "Kitchy Kiwi Garden Cook from New Zealand", but is living in the US. She bravely signed up for her daughter's school's chili competition with her first ever attempt at chili. She didn't come home with first prize, but was happy to share leftovers friends the next night (who loved it). Chili is always better the next day. This recipe is based on Nigella's "Cornbread Topped Chili, with a few tips and tricks from Jamie Oliver's thrown in. It has some interesting ingredients - brisket, coffee & chocolate! —The Communal Pantry
beef brisket, trimmed and sliced into 1 inch thick pieces
good pour of olive oil
red onions, peeled and diced
fresh chiles (small green ones are good)
gloves of garlic, crushed
28 oz can chopped tomatoes
red pepper seeded and chopped
yellow pepper seeded and chopped
can beans (kidney, butter or pinto) drained
chopped parsley or coriander
In This Recipe
Make coffee. Put oil in 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. Seed and chop your fresh chiles 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, brown sugar and chocolate. Cover casserole dish with lid and simmer for about 3 1/2 hours, stirring occasionally.
After a few hours break up the meat and pull it apart using a fork. Add the chopped peppers and beans. 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 it to cook a bit longer until the 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!