Slow Cooker Chilli Jamie Oliver Recipe
Want an easy and yummy meal that makes your taste buds happy? Try this Slow Cooker Chilli Jamie Oliver Recipe!
Ingredients
- 500 ml Hot coffee
- 2 kg Beef brisket (sliced 2.5 cm, fat trimmed)
- 3 large Chillies dried (such as ancho, chipotle or poblano)
- 2 Red onions
- 10 cloves Garlic
- Olive oil
- 1 heaped tsp Oregano (dried)
- 2 heaped tsp Ground cumin
- 2 heaped tsp Smoked paprika
- 2 sticks Cinnamon
- 2 Bay leaves (fresh)
- 3–4 Chillies (fresh)
- 2 x 400 g (tins) Beans (such as kidney, butter, pinto)
- 4 x 400 g (tins) Plum tomatoes
- 3 tbsp Muscovado sugar or molasses
- 3 Red, Yellow or Orange peppers
- Soured cream (optional)
Instructions
- Ask the butcher to trim and slice brisket. Trim the fat and cut it into 2.5cm slices against the grain.
- Soak dried chillies in hot coffee. Peel and dice onions, and slice garlic.
- Heat oil, add cumin, paprika, oregano, bay, onions. Fry for 10 mins.
- Chop half the fresh chillies, and add to onions with rehydrated chillies, cinnamon, sliced garlic, salt, pepper, and a splash of chilli-infused coffee.
- Add remaining coffee, tomatoes, molasses, brisket, salt, and pepper. Simmer for 3 hours.
- Use forks to pull apart meat. Add peppers, and drained beans. Simmer uncovered for 30 mins.
- Season, add more chilli if needed. Top with soured cream.
- Serve with rice, flatbreads, or potatoes, and a fresh salad. Enjoy!
Notes
- Brown your meat before slow-cooking for a richer taste.
- Start with beans, then meat, and add spices on top for even flavour.