Chilli beef brisket loaded nachos

Featured

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
400ml passata
Salt and pepper

For the nachos
Lightly salted tortilla chips
Salsa, guacamole and soured cream
Fresh jalapenos
Cheddar or Monterey Jack cheese as much as you dare!
Fresh coriander

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!

 

Advertisements

Chilli cheese crushed potato stack

After making this chilli cheese crushed potato stack and posting a photo on Twitter I had no idea how popular this would be- retweets, likes and views coming left, right and centre but for very good reason! I was aiming to create a proper comfort dish and it hit the spot so read on… Not only do you get the recipe for the stack but you are also getting my much loved chilli recipe. The combination of spices and chilli gives heat, sweetness, smokiness and an overall well rounded savoury hit. I love the combination of cascabel and smoked chipotle chillies but ancho chillies are also fabulous if you can only find these.

I would advise making the chilli the day before you want to eat it so the flavours have plenty of time to develop. I simmered mine the day before for an hour before then finishing it off the next day. If you want to add beans then be my guest by this is a chilli for meat lovers.

IMG_20160629_214319

Ingredients- serves 4
1 tbsp vegetable oil
400g beef mince
1 large red onion- finely chopped
3-4 garlic cloves- crushed or finely chopped
1 tbsp each of ground cumin, ground coriander, paprika and oregano
1 tbsp tomato puree
2 tins of chopped tomatoes
200ml hot beef stock
1 tsp treacle
2 tins of chopped tomatoes
2 cascabel chillies
4 chipotle morita chillies
400g new potatoes
Butter
Cheddar cheese to top
Fresh jalapenos- finely sliced

1. Start by taking a pan and adding a glug of oil. Brown off the mince over a medium to high heat; if it is particularly fatty then drain off most before lowering the heat and adding the onion in. Cook until the onion is softening but not colouring and then add the garlic in for another minute.

2. Add the spices and herbs into the pan and stir well so the meat is well coated. Squeeze in the tomato puree and cook for two minutes. Pour in a little of the hot beef stock to help deglaze the bottom of the pan before pouring in the rest along with the tomatoes. Pop the cascabel and chipotle chillies. Stir through the treacle. Simmer the chilli for at least an hour and a half; leave overnight if you can.

3. When you are ready to assemble the dish, preheat the oven to 180c/ 160 fan. Bring a pan of water to the boil and cook the potatoes until just tender. Drain well and lightly crush with a fork. Toss a good amount of butter through it (don’t hold back!) before placing the potatoes in an ovenproof roasting dish. Roast by themselves for 20-25 minutes until they turn golden and crispy in places. Spoon over the chilli and top with a liberal helping of grated cheese before returning to the oven. Cook until the cheese is melting. Finish with a sprinkling of freshly sliced jalapeno and serve with soured cream, if you like.

Chilli cheese crushed potato stack- forget your normal baked potatoes and give this a try!

 

Smoky chilli, tequila and lime brisket

Smoky chilli, tequila and lime is a classic Mexican combination which have been brought together in this wonderfully full and deep flavoured chilli. The key to this is to cook the brisket for a longer time on a low heat to give it chance to develop the spice levels. I have used a combination of ancho and arbol chillies as the ancho brings a gentle smokiness and the arbol adds a bit of fire! Stock up on these beauties over at http://spicemountain.co.uk.

wpid-img_20150706_204527.jpg

Ingredients- serves 4
600g (approx) beef brisket
Glug of vegetable oil
1 onion- chopped
2 garlic cloves- finely chopped or grated
2 tsps of the following spices: ground cumin, ground coriander, smoked paprika, cayenne
30ml tequila
1 lime
2 tins of chopped tomatoes
400ml beef stock
2 large dried ancho chillies
2 dried or fresh arbol chillies (optional)

1. Start by preheating the oven to 170c/ 150 fan. Take a deep casserole that will by large enough to fit the brisket and add a splash of oil. Brown off the brisket on each side over a medium/ high heat before removing and setting aside.

2. Pop in the onion and garlic and cook on a medium heat until softening but not turning golden. Next up go the spices, stir well to coat the onion and cook for a further minute to help release their flavours. Add the tequila and juice from one lime and reduce by half; this will also deglaze the bottom of the pan. The tequila adds a bit of bite but if you prefer you could also use a light beer.

3. Add the chillies, stock and tomatoes and return the brisket to the pan and bring to a simmer. I leave it for a few minutes on the hob bubbling away before placing in the oven for 2- 2 1/2 hours. Check it for time to time and add a splash of stock if needed so it doesn’t try out. The chilli should be rich, dark and unctuous when it is ready and the meat should fall apart. Serve with rice or filled in tacos and dig in!

Smoky chilli, tequila and lime brisket- a taste of Mexico in the comfort of your own home!

Super quick chicken fajitas with homemade guacamole and salsa

There really is no excuse not to whip up a quick dinner with this fajita recipe. Long gone are the days of using a jar of stir in sauce- this takes no time at all without compromising on flavour. I serve fajitas with guacamole and salsa as well as a liberal helping of soured cream so I have also given you recipes for this. Enjoy!

wpid-wp-1423067233756.jpeg

Ingredients- serves 4
4 chicken breasts- cut into chunks
2 tsp paprika
2 tsp ground cumin
2 tsp oregano
1 tsp chilli powder
1 lime
1 red onion- finely sliced
1 red and 1 yellow pepper- finely sliced
Handful (generous!) of jalapeno chillies
Splash of vegetable oil

1. Start by marinating the chicken chunks. The marinade works just as well if you only leave it for a few minutes or if you leave it for longer. Put the chicken in a large bowl and add the paprika, cumin, oregano and chilli powder along with the juice of a lime and you can also add a little zest if you like. Set aside until you’re ready to use it.

2. Heat a splash of oil in a large frying pan and add the chicken for a couple of minutes just to get a bit of colour before adding the onion and peppers. Cook until the chicken is cooked through and the vegetables are softening. If you like your peppers a bit crunchier in your fajitas then simply add them in towards the end of cooking. When the fajita mix is nearly ready, throw in the jalapenos and cook for a further minute or so.

Serve the mix in a large bowl so everyone can dig in and help themselves. I serve with options of guacamole, soured cream, salsa, lettuce and some cheese. Actually talking of guacamole and salsa…

Guacamole
3 medium tomatoes
3 ripe avocados
Juice of a lime
1/2 a small onion- finely chopped
2 garlic cloves- grated
Fresh coriander- chopped
2 red chillies finely chopped
Salt

1. Start off by preparing the tomatoes by making a small cross on the end of each and blanching them in hot water for 30 seconds. Remove and then peel the skin off. Of course you can leave the skin on too if you like a bit more texture. Scoop out the seeds and chop finely.

2. Next up sort out the avocados by halving, removing the stone and scooping out the flesh. Use the back of a fork and mash until it reaches a smooth consistency before adding in the lime juice.

3. Take the onion, garlic, coriander and chilli and stir through the avocado to combine before adding the tomato. Check the seasoning and adjust to taste.

Salsa
6 tomatoes- finely chopped
1 onion- finely chopped
1 garlic clove- crushed
4 green chillies- finely chopped
Juice of half a lime
Fresh coriander- chopped
Pinch of sugar and salt

1. Step one: combine all the ingredients and serve! It could not be easier!

Traffic light bean chilli and ‘burrizzas’

A great chilli should be part of everyone’s repetoire. It’s easy to make in batches and can be adapted to please the tastebuds of your nearest and dearest. This traffic light chilli is as colourful as it is flavourful and, funnily enough, contains ingredients that resemble traffic lights. As ever, I make way too much and then got creative with using the leftovers to make ‘burrizas’. What’s a ‘burrizza’ I hear you cry? Well read on…

wpid-wp-1423812072859.jpeg

Ingredients- serves 4
Glug of vegetable oil
1 large onion- chopped
2 garlic cloves- crushed
1 red and 1 orange pepper- sliced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp dried oregano
3-4 arbol chillies
1 fresh jalapeno- finely chopped
1 tbsp tomato puree
2 tins of mixed beans- drained and rinsed
400g tin of chopped tomatoes
400ml vegetable stock

1. Take a large pan and heat a glug of oil over a medium heat. Cook the onion, garlic and peppers until they all begin to soften before adding the herbs, spices and chillies. Cook for a further minute and then add in the tomato puree and cook for an additional minute. I used Mexican arbol chillies which have a real kick and are well worth a try if you haven’t before. I pricked the chilli a couple of times to help the flavour infuse.

2. Add the drained beans, tomatoes and stock and bring to a gentle boil before reducing to a simmer. You can then cook this on the hob for an hour or two until the sauce is thick and reduced. This chilli also cooks well in the oven on a low heat for a couple of hours if you prefer.

3. Rescue the chillies before serving so none of your guests have a nasty surprise when they bite into one. Serve with rice or homemade tortilla chips and soured cream. To make tortilla chips simply cut a stack of tortilla wraps in wedges and shallow fry in vegetable oil until golden on both sides.

 wpid-wp-1424100390921.jpeg

If you have any leftovers then read on for another way to serve the chilli…

wpid-2015-02-16-15.07.16.jpg.jpeg

‘Burrizza’

All you need to make a ‘burrizza’ is tortilla wraps (allow one per person as they are filling), a handful of sliced jalapeno rings, grated cheese and tomato salsa. Simply fill a tortilla with some of the chilli and fold. Pop the folded tortillas in an overproof baking dish so they are nice and snug with the folded side placed on the bottom so they hold together. Spoon over the tomato salsa before topping the wraps with the chilli and cheese. Bake in an oven which is heated to 180c/ 160 fan for around 20 minutes until the chilli is warmed through and the cheese melts.

Why choose between a burrito and pizza when you can have a twist on both?!