Now here is a feast that is fit for a Friday, Saturday, Sunday… or any day for that matter! Beef brisket is my favourite cut to use for a chilli as it holds the flavours of the spices amazingly well and slow cooks like a dream so you are left with a melt in your mouth chilli. I have kept the chilli recipe as simple as possible so it will be perfect served with a range of things from nachos to rice but feel free to use it as a base and add in extra vegetables or beans. Play around with your choice of chillies; I used ancho and chipotle morita to add a kick of heat whilst also adding a wonderful smokiness. If you prefer your chillies a touch milder then use whatever chillies suit you.
Ingredients- serves 4
2 tbsp vegetable oil
1 beef brisket- approx. 500g
1 red onion- finely chopped
2 garlic cloves- crushed
1 tbsp each of ground cumin, coriander and oregano
1/2 tbsp each of paprika and cayenne pepper
Dried chillies such as chipotle morita and ancho
400ml hot beef stock
Salt and pepper
For the nachos
Lightly salted tortilla chips
Salsa, guacamole and soured cream
Cheddar or Monterey Jack cheese as much as you dare!
1. Preheat the oven to 150c/ 130 fan. Choose a large, lidded, heavy based casserole dish and heat half of the oil over a medium- high heat. Season the brisket and brown it on all sides before removing from the pan. Drain off any excess fat and add a little more vegetable oil. Lower the heat and fry the onion and garlic together for a few minutes until softened.
2. Sprinkle in the spices and herbs and stir well to combine with the onion and garlic. Cook for an additional minute or two. Pour in a splash of the beef stock to remove any pieces of onion that may have caught to the pan slightly. Add the remaining stock and passata along with the dried chillies; bring to a simmer and add the brisket back to the pan. Pop the pan into the oven and cook for around 3-4 hours or until the brisket is meltingly tender. If the chilli looks like there is still a lot of liquid you can either remove the lid and continue to cook it or put it on the hob and simmer to reduce and thicken.
3. When ready to assemble the nachos, simply use two forks to pull the brisket apart. Take an ovenproof dish and layer with tortilla chips, salsa and some sliced fresh jalapenos. Sprinkle a little cheese before repeating. Add the chilli on top of the seond layer of nachos, add more cheese and bake in the oven for 10-15 minutes at 200c/ 180 fan until the cheese is bubbling and melted. Finish with a handful of freshly chopped coriander and some more fresh jalapeno.
Chilli beef brisket nachos- ultimate comfort food perfect for a quiet night in or a party!