Now we’re talkin’!
CHILLI! CON! CARNE!
I don’t know about you, but when Fall arrives – it’s like the equivalent of comfort food season and hearty meals.
To me there is nothing more comfy cozy than coming home and the aroma of Chilli slapping you happy as you walk in that door. Love it!
I love using my slow cooker, but during the summer – I’m usually all about grilling out and salads, so my slow cooker gets to hibernate during the hot summer. BUT when the end of September comes around, my love for my slow cooker is reignited and I find myself so excited about what I’m going to cook. It seems like all of a sudden, I crave slow cooked meals that have been mellowing in flavor all day, but during the hot summer months, those “lighter” meals are frequent fare of choice. It’s amazing how weather can have an influence on how and what we eat.
In the recipe, you can make it in a Dutch Oven if you prefer, but I think that there is a deeper smokey flavor from simmering in a slow cooker over the longer length of time. As always, it taste even more amazing the second day, so don’t be afraid to make it one day or use the slow cooker overnight and enjoy it the next day! I like mine slightly soupy, just enough for the rice to absorb all of that flavor, then I pile it in a tortilla and enjoy it like a burrito or taco! YUM!
- 2 Tbls Olive Oil
- 3 lbs Beef Brisket, fat trimmed off and scored on both sides (I used a Beef Blade, Undercut)
- 5 heaping tsp. Smoked Paprika
- 4 heaping tsp. Dried Oregano
- 3 1/2 heaping tsp. Ground Cumin
- Salt and Pepper to taste
- 1 tsp Ground Cinnamon
- 1 oz Dark Chocolate
- Juice & Zest of 1 Lemon
- 2 medium Red Onions, peeled and chopped
- 1 Yellow Bell Pepper, chopped
- 2 Green Peppers, chopped
- 1 small Red Chilli, chopped (optional)
- 2 (14.5 oz) cans, Tomatoes, diced
- Water, half fill one empty tomato can
- 1 small bunch fresh Cilantro
- Sour Cream, to serve
- 8 - 10 flour Tortillas, to serve
- 2 Limes, quartered
- Guacamole, to serve
- In a hot skillet, add a Olive Oil. Score your Beef on both sides in a criss-cross manner.
- Brown/Sear your Beef to seal on top and bottom, about 5 minutes each side.
- Slow Cooker Method:
- Mix together into a paste - Smoked Paprika, Oregano, Cumin, Salt & Pepper, Cinnamon, Lemon Zest & Juice.
- Place the browned Beef in Slow Cooker and rub half of the spice rub on one side and then turn and rub the remaining spices to the other side.
- Add on top of meat the Chopped Peppers, Chilli (optional), Tomatoes and Water, 1/2 bunch of chopped Cilantro and Chocolate.
- Stir to mix.
- Turn on to High & cook for 1 hour.
- Turn down to Low and continue to cook for 8 - 10 hours, stirring around occasionally and if it looks dry then add 1/2 cup water, but only if needed.
- Taste and adjust seasonings if needed.
- Dutch Oven Method:
- Score & Brown Meat as above.
- Place Beef in Dutch Oven and add spice rub and remaining ingredients as above.
- Cook in 325F Oven for 4 - 4 1/2 hrs. Checking often, stirring and adding water if needed
- Cook until meat starts to pull apart easily
- Finishing Up:
- Using 2 forks, start to shred the meat until all has come apart. You can do this step within the Dutch Oven or Slow Cooker or carefully lift meat out and do this step on a chopping board or platter.
- Once shredded, stir to mix well. Adjust seasoning if needed.
- Serve over Rice, with Sour Cream, Limes, Chopped Fresh Cilantro, Guacamole and Soft Tortillas.
- Enjoy as a proper Chilli or Pile it all on your Tortilla and love it as a Taco!
- Can be kept in the refrigerator for 4-5 days and freezes well up to 1 month.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.