Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Slow-cooked chunks in a smoky chilli.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 800 g beef brisket, cubed
- 1 onion
- 1 pepper
- 3 garlic cloves
- 2 tsp chipotle paste
- 1 tbsp paprika
- 1 tsp cumin
- 1 x 400g tin chopped tomatoes
- 400 ml beef stock
- 1 tbsp oil
- Soured cream (sour cream) and cauliflower rice, to serve
Optional extras
- 1 square 85% dark chocolate
Method
- Heat the oil in a casserole and brown the brisket cubes in batches over a high heat. Remove.
- Cook the onion and pepper for 5 minutes, then add the garlic, chipotle paste, paprika and cumin for 1 minute.
- Stir in the tomatoes and stock, return the beef, and season.
- Cover and simmer very gently for 2 hours 30 minutes, until the beef is meltingly tender — uncover for the last 30 minutes to thicken.
- Taste and adjust the seasoning and smokiness.
- Serve over cauliflower rice with soured cream — and a square of 85% dark chocolate stirred in adds depth without sugar.
Swaps and tips
Chunks of slow-cooked brisket make a richer chilli than mince. A square of 85% dark chocolate adds depth without sugar.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 42 g | 12 g | 4 g | 43 g | 605 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
