Slow Braised Beef Chilli

Ingredients:                                                        (serves 4 – 6)

2Kg Beef Brisket – Diced, cut across the grain

500ml Coffee

3 Dried Chillies

2 Heaped tspn Cumin

2 Heaped tspn hot smoked paprika

2 Heaped tspn oregano

2 Bay leaves

2 Red onions –diced

3 – 4 Fresh chillies

2 Cinnamon sticks

10 Cloves garlic

4 x 400g Tinned tomatoes

3 Tbsp Molasses or muscavado Sugar

3 Red or yellow bell peppers – diced

2 x 400g Kidney Beans

300g Tomato purée

Method:

1. Soak the dried chillies in the coffee, to hydrate them

2. Sautee the onion on a medium heat with the bay leaves and a little salt & pepper, after 10 minutes add the garlic, cumin, cinnamon sticks and smoked paprika 

3. Pick out the chillies from the coffee and slice finely, reserve the coffee

4. Cook on a medium heat until the spices release their flavour, add the fresh chillies, dried chillies, molasses and the coffee

5. Add the tinned tomatoes, followed shortly by the diced brisket of beef, cook on a low simmer for approximately two hours

6. Take off the heat briefly, and using two forks, shred the meat piece by piece

7. Add the peppers and the kidney beans, and simmer on a low to medium heat for a further 20 – 30 minutes. Adjust seasoning with salt and freshly ground pepper

8. Serve with guacamole, soured cream, saltine crackers or tortilla chips