The Grill Sargeant's Brisket Chilli
Slow-cooked to perfection, this hearty brisket chili is packed with smoky flavors, beans, and a kick of spice. Ideal for feeding a crowd, it’s the perfect dish to warm you up on a chilly night.
Ingredients
• Olive oil
• 3 garlic cloves, minced
• 1 onion, diced
• 1 red capsicum, diced
• 600g smoked beef brisket, pulled or chopped finely
• 3 tbsp tomato paste
• 800g diced italian tomato
• ½ cup split red lentils
• 1 tbsp Bonox
• 4 tbsp Mexican style seasoning
• 1 tsp sugar
• 500 ml beef stock
• 420g can Mexican Bean Mix, drained, rinsed
To serve:
• corn chips
• sour cream
• grated cheese
Method
1. Heat oil in a large pan over medium/high heat. Add garlic and onion, cook for 1 minute, then add capsicum and cook until onion is translucent.
2. Add Mexican seasoning. Stir to combine. Add remaining ingredients except for beans. Bring to a simmer, and cook for 5 minutes, uncovered, on medium low heat so it's bubbling gently.
3. Transfer to slow cooker pot, along with beef. Stir and cook on low for up to 8 hours (depending on your slow cooker)
4. About an hour before serving, add the beans to the slow cooker pot.
5. Serve topped with sour cream, cheese & corn chips
