We had a lovely roast brisket stew and was left with a third of the joint so I found this great recipe for chilli. You can use any left over roast beef, though the more expesive cuts like sirloin I prefer to have cold in a salad. The cooked beef adds more texture and tastes more luxurios than using mince. we served ours with tortilla chips and cheese melted in the oven.
- 3 Tbs. olive oil
- 2 large yellow onions, chopped
- Courgette or Eggplant if you have any lying around chopped in chunks
- 4 large cloves garlic, minced
- 3 Tbs. chile powder
- 1 Tbs. dried oregano
- 1 Tbs. ground cumin
- 1 tsp. cayenne
- Kosher salt and freshly ground black pepper
- 1 28-oz. can diced tomatoes
- 2 tins of storecupbard beans such as kidney and Blackeyed (whatever you have)
- 1 Glass of red wine
- 1 6-oz. can tomato paste
- 1 lb. leftover brisket, cut into 1/2-inch dice (about 4 cups), plus 1-1/2 cups leftover brisket juices if you have them
- Dash balsamic or red wine vinegar (optional)
Heat the oil in a heavy-duty 6-quart pot over medium heat. Add the onions and cook, stirring occasionally, until soft and pale gold, about 15 minutes. Add the garlic, chile powder, oregano, cumin, cayenne, 1 tsp. salt, and 1 tsp. black pepper and cook for 1 to 2 minutes. Stir in the tomatoes and their juices, beer, and tomato paste.
Add the tinned beans, brisket and its juices, bring to a boil and then reduce the heat to low. Simmer, covered, until the meat is meltingly tender and the sauce is flavorful, about 30 minutes. Season to taste with salt, pepper, and vinegar, if the chili needs some acidity for balance.