On adding this beef brisket chilli con carne recipe, it's only the second time i've made it in our Thermomix TM6. The first time was at the end of October last year...just in time for Halloween. It's seriously delicious...the spices massaged into the beef at the start are amazing once it's been slow cooked - one of David's favourites.
I made it again, earlier this month, so that we could take a good photo and add the recipe in time for you to make it for Halloween this year!!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the slow cook mode.
- If you're able to get a coriander plant from the supermarket you'll be able to get some roots and the stalks, however, if it's only a packet of fresh coriander that you can get you'll only have the stalks which will be absolutely fine for the recipe.
Other Recipes
You might also like to try:
- beef dishes
- texas cornbread (thermomix)
- slow cooked chilli
- smoky pork and beans (thermomix - tm6 only)
- quesadillas with sweet potatoes, chorizo and sweetcorn...plus pico de gallo salsa
- pork and chorizo enchiladas
- blackened cod tacos
Recent New Recipes
Recipe on Australia Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Cookidoo Tips
- Clean and scrape down the roots of your coriander with a spoon to remove the tougher, more fibrous bits on the outside of the roots, before adding to the mixing bowl.
- You can grate cheddar cheese in your Thermomix®. Before step 1, place 150 g cheese (cut into 2-3 cm pieces) into the mixing bowl and grate 8 seconds/speed 7.
- If the meat is not cooked to your liking after 6.5 hours, continue to cook for the desired amount of time/90°C/reverse/speed 0.5.
- If serving the chilli with corn chips, you may want to thicken the sauce with cornflour before serving. After cooking kidney beans, place a small bowl onto mixing bowl lid, weigh 50g water into it and add 1 tbsp cornflour. Stir to combine, then add to the mixing bowl and cook 5 min/90°C/reverse/speed 0.5, until thickened.
Ingredients
- 800g beef brisket, trimmed and cut into pieces (4 cm)
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp cayenne pepper
- 0.5 tsp sea salt
- 1 to 2 pinches ground black pepper
- 20g fresh coriander roots and stalks (leaves reserved for garnishing - see Cookidoo Tips)
- 20g olive oil
- 200g red onion, cut into wedges (approx. 4 cm)
- 1 to 2 fresh jalapeño chillies, deseeded if preferred and cut into pieces (optional)
- 180g peppers (red or yellow), deseeded and cut into pieces (2.5 cm)
- 2 tsp cocoa powder
- 1 tbsp red wine vinegar
- 400g canned whole tomatoes (chopped tomatoes work well too)
- 1 tsp instant granulated coffee
- 400g canned kidney beans, rinsed and drained (approx. 250 g after draining)
- sour cream, to serve
- grated cheddar cheese, to serve (see Cookidoo Tips)
Instructions
- Place a bowl onto the mixing bowl lid and weigh the beef into it. Add oregano, paprika, cumin, ground coriander, cayenne pepper, salt and ground black pepper, then massage into the beef. Set aside.
- Place the coriander roots and stalks into the mixing bowl and chop 3 seconds/speed 7. Transfer into a separate bowl and set aside.
- Place the olive oil, onion and chillies (optional) into the mixing bowl and start High Temp.
- Re-insert the measuring cup and chop 3 seconds/speed 5.
- Add the peppers, cocoa powder, red wine vinegar, tomatoes, coffee and reserved spiced beef. Stir with aid of the spatula, then start Slow Cook/6 hours 30 minutes/90°C (see Cookidoo Tips).
- Add the kidney beans and reserved chopped coriander, then cook 3 minutes/90°C/reverse/speed 1. Divide between serving bowls, then garnish with coriander leaves and serve with sour cream and grated cheese.
- We enjoyed ours with basmati rice and our texas cornbread too!
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Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted to use a scales, chopping board, knife, grater and a slow cooker (if you have one).
My suggestions are as follows:
- Put the beef into a bowl and add oregano, paprika, cumin, ground coriander, cayenne pepper, salt and ground black pepper, then massage into the beef. Set aside.
- Finely chop the coriander roots (if you have them) and stalks. Transfer to a separate bowl and set aside.
- Finely chop the red onion and chillies (if using).
- Heat the olive oil on a medium to high heat in a large frying pan. Add the chopped onions, and chillies and sauté for 5 minutes, stirring frequently.
- Transfer the sautéed onions and chillies, along with the peppers, cocoa powder, red wine vinegar, tomatoes, coffee and reserved spiced beef to the slow cooker and cook on Low for 6.5 hours until the beef is tender. Cook for longer if required.
- Add the kidney beans and reserved chopped coriander, then cook for a further 15 minutes.
- We enjoyed ours with basmati rice, grated cheese, sour cream and garlic bread on the side. Divide between serving bowls, then garnish with coriander leaves and serve with sour cream and grated cheese.
- We enjoyed ours with basmati rice and our texas cornbread too!
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Beef Brisket Chilli con Carne (Thermomix - TM6 only)
Recipe on Australia CookidooBeef Brisket Chilli con Carne
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 800g beef brisket trimmed and cut into pieces (4 cm)
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp cayenne pepper
- 0.5 tsp sea salt
- 1 to 2 pinches ground black pepper
- 20g fresh coriander roots and stalks leaves reserved for garnishing - see Cookidoo Tips
- 20g olive oil
- 200g red onion cut into wedges (approx. 4 cm)
- 1 to 2 fresh jalapeño chillies deseeded if preferred and cut into pieces (optional)
- 180g peppers red or yellow, deseeded and cut into pieces (2.5 cm)
- 2 tsp cocoa powder
- 1 tbsp red wine vinegar
- 400g canned whole tomatoes chopped tomatoes work well too
- 1 tsp instant granulated coffee
- 400g canned kidney beans rinsed and drained (approx. 250 g after draining)
- sour cream to serve
- grated cheddar cheese to serve (see Cookidoo Tips)
Instructions
- Place a bowl onto the mixing bowl lid and weigh the beef into it. Add oregano, paprika, cumin, ground coriander, cayenne pepper, salt and ground black pepper, then massage into the beef. Set aside.
- Place the coriander roots and stalks into the mixing bowl and chop 3 seconds/speed 7. Transfer into a separate bowl and set aside.
- Place the olive oil, onion and chillies (optional) into the mixing bowl and start High Temp.
- Re-insert the measuring cup and chop 3 seconds/speed 5.
- Add the peppers, cocoa powder, red wine vinegar, tomatoes, coffee and reserved spiced beef. Stir with aid of the spatula, then start Slow Cook/6 hours 30 minutes/90°C (see Cookidoo Tips).
- Add the kidney beans and reserved chopped coriander, then cook 3 minutes/90°C/reverse/speed 1. Divide between serving bowls, then garnish with coriander leaves and serve with sour cream and grated cheese.
- We enjoyed ours with basmati rice and our texas cornbread too!
Notes
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the slow cook mode.
- If you're able to get a coriander plant from the supermarket you'll be able to get some roots and the stalks, however, if it's only a packet of fresh coriander that you can get you'll only have the stalks which will be absolutely fine for the recipe.
Cookidoo Tips
- Clean and scrape down the roots of your coriander with a spoon to remove the tougher, more fibrous bits on the outside of the roots, before adding to the mixing bowl.
- You can grate cheddar cheese in your Thermomix®. Before step 1, place 150 g cheese (cut into 2-3 cm pieces) into the mixing bowl and grate 8 seconds/speed 7.
- If the meat is not cooked to your liking after 6.5 hours, continue to cook for the desired amount of time/90°C/reverse/speed 0.5.
- If serving the chilli with corn chips, you may want to thicken the sauce with cornflour before serving. After cooking kidney beans, place a small bowl onto mixing bowl lid, weigh 50g water into it and add 1 tbsp cornflour. Stir to combine, then add to the mixing bowl and cook 5 min/90°C/reverse/speed 0.5, until thickened.
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