Slow and Low Chilli Con Carne
Ingredients: brisket of beef, smoked paprika, oregano, cumin, salt · 380 min cook time · 750kcal · $29.80
Ingredients
1kg brisket of beef, 2teaspoons smoked paprika, 2teaspoons oregano, 1teaspoon cumin, pinch salt, pinch pepper, 1stick cinnamon, 1piece lemon, 2pieces onions, 1piece red pepper, 1piece yellow pepper, 0.5piece red chilli, 0.5piece green chilli, 2tins tins of tomatoes, 0.5tin water, 1bunch coriander, 2pieces spring onions, 1piece avocado, 1piece ripe tomato, 1piece lime, 1tub sour cream
Instructions
1. Score the brisket of beef in a crisscross pattern with fine cuts on one side and chunky inch slices on the other.
2. Put the brisket straight into a hot pan for a couple of minutes to color up.
3. Mix smoked paprika, oregano, cumin, salt, pepper, a cinnamon stick, lemon zest, and lemon juice to create a dark rich paste, then smear it into the meat cuts.
4. Add chopped onions, red and yellow peppers, red and green chillies, tins of tomatoes, half a tin of water, coriander, and a pinch of salt to the pan.
5. Put the lid on and cook in the oven at 170 degrees Celsius for about six to seven hours until the meat pulls apart.
6. Make guacamole by slicing spring onions, squeezing a ripe avocado, chopping a ripe tomato, seasoning with salt, pepper, chilli, lime juice, and chopped coriander.
7. Serve the chili over fluffy rice with roughly chopped coriander, sour cream, and warm tortillas with guacamole on top.
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