Nadine, our in-house nutritionist, shares her nutrition know-how using classic recipes that keep food fun and won’t leave you wanting more.
Chilli is one of those meals that is just pure comfort. It’s like a cuddle in a bowl (ok, so that may be over-egging it a tad, but you get the gist). I love a good chilli, and I’m sure most people have their own favourite recipes.
This recipe for Texan chilli beef is something a bit different – chunks of topside beef, slow-cooked until it falls apart in a rich, smooth, smokey sauce. This is sure to warm your cockles, and you can set the spice level depending on your tastes. We’ve gone for a gentle warm spice level but you could always add more chilli if you’re a spice lover. Give it a try, you won’t be disappointed and it’ll knock your nutrition know how out of the park.
Cut the brisket into large chunks, about 3cm squares. On a medium hob and in an oven and hob-safe pan, fry the beef until browned all over, then add the chopped onion, carrot, celery and fry for about 5 minutes.
Next add all the spices, the chipotle paste and tomato puree to the pot and stir well to combine. Cook the spice mix for another few minutes to really bring the spices to life.
Once you’ve cooked out the spices, add the tinned tomatoes, black beans and kidney beans, stir well and put in the oven.
Stir every half hour or so. If the chilli dries out, just add some water to get it to the consistency of your liking, but try not to add too much water as this will dilute the flavour, so add a little at a time to be safe.
Season with salt and pepper and serve with the accompaniment of your choice – it goes well with tortilla chips, a sweet jacket potato, or rice.
This chill is one of my favourites and it goes down a treat every time it’s made. It’s packed full of flavour and is great for feasting on leftovers the next day. If you want to add more veg, fill your boots – chop them up and smuggle them in. With it being so high in protein, you’ll be content and satisfied for the rest of the evening.