Another slow cooker batch cook. Leave it on all day for a delicious meal with minimal mess.
For the Chilli:
2 Chillies (Sliced into Thin Rounds or Finely Diced)
1 tbsp Chilli Powder
2 Cloves Garlic (Finely Diced)
1½ Inches Ginger (Finely Diced)
1 Bunch Coriander (Diced Stalks and Whole Leaves)
1 tsp Cinnamon
1 tsp Dried Basil
1 tbsp Paprika
1 Can/ Tin Black Beans
1 Red Onion (Finely Diced)
2 Cans/ Tins Pasata
2 tsp Cayenne Pepper
2 tsp Lime Juice
1 tsp Grated Cocoa
1 Can/ Tin Sweetcorn
2 tsp Chilli Flakes
900 g Brisket
Salt and Pepper
1 tsp Cumin Seeds
1 Ancho Chilli (Soaked in Beef Stock and Diced).
For the Zucchini Bread:
For the Chilli:
Start by prepping all your ingredients.
All my Chilli start with the same ingredients. The idea is almost to make a curry paste. Do that by sweating off your coriander stalks, garlic, onion, ginger, and chillies. Then add in all your Spices.
Add Your Brisket!
In the well made by your paste, add the brisket and seat on all sides.
When the brisket is seared add it with the rest of your ingredients to a slow cooker. Turn up to high and leave for 6 hours. Do what you want in this time. Enjoy a beer (it's 17:00 somewhere), play some LoL, smash some of your disso, hit the gym. This time is yours.
For the Veggie Bread:
Start by prepping your veg and pre-heating your oven to 170 Degrees Celsius. Mix together your egg, oil, and water. Add your grated veg and beat together here seasoning with salt, pepper, and paprika. Fold in your dry ingredients and then add to a loaf tin. Sprinkle on Onion and Sesame Seeds before adding to your oven and baking for 45 minutes.
Serve with your slow cooked chilli when the Brisket is tender and able to pull apart. Give this recipe a go and let me know how you get on.