Recipe: Pulled Brisket Chilli Con Carne

22 Nov

Hello all.

As those who know me in real life will testify, I am a big fan of Lidl’s weekend deals – every weekend, and often bank holidays too, Lidl will sell a few items at half their usual price. It isn’t unusual to see me disappear at lunchtime on a Saturday if I’m working to return with a bag full of pork chops that have cost less than a fiver, which then keep me fed for a week.

This weekend, Lidl’s are selling dark chocolate at 17p a block, so I thought I would give chocolate chilli con carne a go. However, my mate Alan reminded me last night that they are also selling slow cooked brisket at half price, £1.99 for 500 grams, so I figured I’d use that instead of beef mince. The result, if I do say so myself, was pretty good: sweet, spicy, and earthy. This recipe makes approximately 6 servings, and cost about £3.50 to make.

You will need:

1 Lidl’s BBQ Beef Brisket (£1.99)
1 Bar Lidl’s Dark Chocolate (17p)
1 Sachet Lidl’s Chilli con Carne flavour mix (28p)
1 Large Onion (approx 21p)
1 Tin Tomatoes (with Chillies) (45p)
1 Tin Red Kidney Beans (21p)
4 Cloves of Garlic (approx 15p)
One Cup Hot Water
1 Jar Lidl’s Hot Salsa (69p, I got it when half price several weekends ago so 34p for me :-))
25g lard or oil (pennies)
1 Chilli (I used a Scotch Bonnet, approx 15p)

Salt and pepper to taste, I added two tsp of cumin from the cupboard.

To start, get the brisket and microwave as per instructions (takes about 10 minutes, including the obligatory allow to stand halfway through). Whilst this is cooking, finely chop the onion and garlic and leave to one side.

Once the beef has cooked, carefully open the bag, then transfer the brisket to a large bowl. Inside the microwave bag, juice will remain, half of which will need to go into the bowl, the other half into your cooking pot. At this point, add the lard/oil and place on a medium heat, adding in the onions and garlic. Leave to soften – should take about ten minutes.

Using a couple of forks, shred the brisket by pulling the beef. It doesn’t matter if you get some lumpy bits and some stringy bits – just separate the beef as best you can.

Once the beef has been shredded and the onions softened, it’s time to add them together. Pour the beef into the onion mix, and continue cooking on a low heat. At this point, take your bar of chocolate, split into cubes, and add half the bar to the pot. Your beef brisket will also have come with a sachet of BBQ sauce – if you want a smokier flavour, add this as well at this stage. The chocolate will melt fairly quickly, but thicken the chilli, so add the hot water bit by bit until the chilli is runny again.

Next, add the spices – so your chilli (finely chopped), spice mix, salt, pepper and cumin go in. Again, this should rethicken the sauce. If there is excess liquid, leave on a low heat until evaporated.

Once the chilli is at a desirable consistency, add the kidney beans, salsa, and tomatoes. Stir throughly, and cook until the fat starts to bubble to the top. Remove from heat.

As for serving – I like to eat chilli neat, from a bowl, with a spoon – however feel free to serve with rice, nachos, sour cream.

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Other supermarkets are available.

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