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Brisket Chilli


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I  used the Sage Fast Slo Pro so cooking times and settings may need to be altered depending what kit you are cooking on. I found I had to add water now and again to stop it become too viscous and catching. All timings are also approximate.


Fry 1 onion and 2 cloves of sliced garlic off with the fat from the brisket liquor from Friday.

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Add 500g minced beef until browned (I used Aberdeen Angus)


Split, de-seeded and removed stems from 4 dried AnchoChillies and 4 Guajillo Chillies. Toast over medium heat and soaked for 15 minutes in a bowl with water from a boiled kettle.


Blitz the peppers in blender and add to the pot. (I used some of the water from soaking the chillies to help with the blending)

Add 500ml of Passata, water (from judgement so not exact proportions), 1 Table spoon of onion powder and 1 teaspoon of garlic powder, 4 table spoons of the beef cooking liquor from the brisket on Friday, half a chicken stock cube or equivalent (I used Knorr) and set on low simmer for approximately 40 minutes.

Added 2 teaspoons of standard chilli powder and 1 teaspoon of extra hot chilli powder (we like it hot) 0.5 teaspoon of white pepper, 2 teaspoons of garlic granules, 1 teaspoon of Mexican Oregano and about 500g of diced brisket. Cooked for another 15 minutes.

Added 1.5 - 2 teaspoons of cumin and a small knob of 100% cocoa chocolate. And simmered for another 30 minutes / until everything fully cooked.

Season with salt & sugar to taste.



Edited by David
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