Beef Brisket Chilli con Carne (Thermomix - TM6 only)

Deborah

Seriously delicious...the spices massaged into the beef at the start are amazing.

Prep Time 15

Cook Time 6 45

Total Time 7

Course Main

Cuisine Mexican

Servings 4 people

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)

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!

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.

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.

Recipe on Australia Cookidoo