Beezerk
Money List Winner
This morning I'm cooking a brisket the same way as last week however I'm adding a few extra ingredients to make my awesome chili, so this is my regular recipe which I'll adjust for the slow cooker...
1Kg Mince beef (or 1/2 beef, 1/2 pork) obviously I'm using the brisket instead
1 large onion chopped
3 garlic cloves choped
2 tbslp vegetable/rapeseed oil (not need in the slow cooker obviously)
3 chopped chillis (I'm using jalapenos which Sainsburys are selling fresh now, not them in jars)
1 tbsp chipotle chili paste
500ml passata
500ml beef stock
1 can Budweiser
4 tsp chili powder (or as much or little as you like)
2 tsp ground cumin (I use toasted cumin seeds bashed down to a powder when I can be @rsed)
1/2 tsp mustard powder (as above with mustard seeds)
1/2 tsp brown sugar
1 pinch oregano
1 tsp paprika
1 tsp cayenne pepper
1 tsp unsweetened cocoa powder
1/2 tsp ground coriander (again I use seeds sometimes)
a good glug of Louisiana hot sauce or that Cholula mexican hot sauce
1 tsp flour
1 tsp cornflour
Salt and pepper to taste
Fry off the onions until soft, add garlic and chilis for another 3 minutes.
Add the beef and fry until browned (don't fry the beef off first it doesn't taste the same). Add everything else and simmer for a couple of hours. Remove the lid and let it thicken for an hour or so.
I'm thinking in the slow cooker I'll sieve everything and reduce the juices once it's cooked, then put it all back in the pan
1Kg Mince beef (or 1/2 beef, 1/2 pork) obviously I'm using the brisket instead
1 large onion chopped
3 garlic cloves choped
2 tbslp vegetable/rapeseed oil (not need in the slow cooker obviously)
3 chopped chillis (I'm using jalapenos which Sainsburys are selling fresh now, not them in jars)
1 tbsp chipotle chili paste
500ml passata
500ml beef stock
1 can Budweiser
4 tsp chili powder (or as much or little as you like)
2 tsp ground cumin (I use toasted cumin seeds bashed down to a powder when I can be @rsed)
1/2 tsp mustard powder (as above with mustard seeds)
1/2 tsp brown sugar
1 pinch oregano
1 tsp paprika
1 tsp cayenne pepper
1 tsp unsweetened cocoa powder
1/2 tsp ground coriander (again I use seeds sometimes)
a good glug of Louisiana hot sauce or that Cholula mexican hot sauce
1 tsp flour
1 tsp cornflour
Salt and pepper to taste
Fry off the onions until soft, add garlic and chilis for another 3 minutes.
Add the beef and fry until browned (don't fry the beef off first it doesn't taste the same). Add everything else and simmer for a couple of hours. Remove the lid and let it thicken for an hour or so.
I'm thinking in the slow cooker I'll sieve everything and reduce the juices once it's cooked, then put it all back in the pan
