A chilli so nice it once caused my co-workers to have a full on argument over who got to eat the spare portion I'd bought in. This recipe makes loads, so you can make people fight over it too.
5 Garlic cloves
3 medium onions
2 chipotle morita
3 guajillo peppers
2 molato chillis
2 ancho chillis
2 pasilla chillis
1kg (ish) brisket
1 tablespoon cumin seeds
1/2 tablespoon coriander seeds
1/2 tsp fennel seeds
1 tbsp smoked paprika
1 tbsp dried oregano
1/2 tube of tomato puree
1 tin of plum tomatoes
2 rashers of smoked back or streaky bacon
1/2 tsp cayenne pepper
2 knorr beef stock jellies
1 tbsp on black pepper
3 bay leaves
1 star anise
1 stick of cinnamon
Veg oil/fat to brown the meat
To prep, start by roughly deseeding all your dried chillis, you don't need to worry about getting all of them, just most of them.
Finely dice your onions and chop your brisket into large chunks.
Take half of your paprika, coriander seeds, and cumin seeds and grind them together, then with a little salt, coat your brisket chunks.
In a pot big enough to hold all the chilli, on a high heat, begin to brown off the brisket with a splash of veg oil, do it in batches so the pan isn't too crowded. It will only take 10 mins to brown a batch. You're not looking to cook the meat, just get a little colour on it. Once browned, set aside.
Dice bacon and add to the pot, turn the heat down a little and cook until it's a bit crispy and remove.
At this point there should be a nice amount of fat in the pan, reduce to a low heat and add in your diced onions.
Whilst the onions are sweating start to scrape up all the burnt bits on the bottom of the pan and continue to cook for about 5 minutes.
At the same time, in medium-hot pan, toast all your chillis for 5 mins, and then grind them up. We use a little electric spice grinder but you could use a pestle and mortar or a blender.
Roughly crush your garlic cloves and add to the pot.
Once onions are soft and brown add the tomato puree and cook down for a couple of minutes.
Add in the blitzed chillis and all the remaining herbs & spices. At this point, it's going to get pretty dry so add a splash of hot water and mix.
Add back in your beef and bacon and stir around so everything's nice and coated.
Add a big splash of Worcestershire sauce, the stock jellies and half a litre of water, stir.
Add in a tin of tomatoes, and enough water that all the meat is submerged
Bring it up to a simmer, stick the lid on, and put in the oven at around 140degrees for minimum 4 hours. If you have longer, you can put it on a lower heat for longer.
You'll know it's done when the brisket just falls apart.
You can serve immediately, but it also gets better with a little time in the fridge.
When serving, top with fresh chilli, cheddar cheese & coriander. We've also topped it with bacon, or even black pudding. Serve with tortilla chips or rice.