Chilli Con Carne / Slow Cooker Brisket Chilli Con Carne

Edgy February 26, 2015 0
Chilli Con Carne / Slow Cooker Brisket Chilli Con Carne

There’s Chilli Con Carne and then there’s slow cooked Beef Brisket Chilli Con Carne which is the equivalent Chilli Con Carne 2.0. Once you’ve had your chilli this way you wont want to go back to any of that minced meat muck. This recipe takes a good 8 hours in the slow cooker but the results are incredible. You may have seen other recipes similar to this one, but trust us. This one is the most gangster of them all. Lighter on the chilli powder and heavier on the fresh Chillies the heat and spices blend throughout to give this one a heck of a wallop! This recipe will feed 6 but we all know a second day chilli tastes even better so if you want this recipe will do for two days for fewer people, just make sure when you reheat it, you do so thoroughly.


  • 1 Medium side Beef Brisket – (These typically weigh between 700g and 900g and should cost no more than £7)
  • 1 Onion – Finely Chopped
  • 4 Garlic Cloves – crushed.
  • 1/2 pint Beef stock – (Thick Beef Gravy is better if you can make it work because the tomato juice will water this down)
  • 1 Can Chopped tomatoes (The Cheaper the better as they come with more tomato juice.)
  • 1 Can Kidney Beans (I’ve used only half here as there aren’t that many Kidney Bean fans in our house)
  • 3 Whole Red Chillies Chopped Finely
  • 1 Tablespoon Mild Chilli Powder (You read that correctly, mild. the heat come from the fresh Chillies)
  • Salt and Pepper to season.

Serve with 1/4 cup of Long Grain Rice per Person. (That’s a great way to measure whats a decent amount of rice for one person per serving)


    Firstly we’re going to take to the beef joint. For this you’ll need a pretty sharp knife and a pair of scissors, preferably a larger one along with some care and attention. There’s a good chance you’ll find that the beef has been rolled and his held together with string or netting. Use the scissors to cut off any string or netting. If you pull at the joint gently you’ll find it will start to unroll and slightly and come into a variety of diffent shapes. Gently encourage this to happen then suing the knife cut the chunks apart.

    Once you have some manageable chunks chop off some excess fat from the beef. Don’t get too carried away with this as you want some of this to melt into the dish your cooking for flavor but naturally you don’t want too much of this. Chop the brisket into chunks about 1 inch wide. and 3 or for inches long. These are some big ass chunks make no mistake.

    Before you do anything else prepare your other ingredients, so crush the garlic, chop the onion, make the stop and open both the tin of beans and tomatoes.

    Drain and Wash the Kidney Beans.

    Heat a frying pan with a little olive oil, (chilli infused if you have it) to a high heat and quickly sear the beef and then remove from the heat.

    Add all the ingredients to your slow cooker, and mix them up while they’re in there. Crack some salt and pepper on top and mix in again.

    Leave in the slow cooker for the better part of 8 hours with your cooker set on a lower setting if you have it.

    Just before the 8 hours are up prepare some Long Grain Rice to serve with the Chilli and you’re away. Some people add some fresh coriander to the rice but my advice is don’t do anything fancy with this stuff. Let the Chilli do the talking.

    A few attempts at making this and with your own personal twists on it you’ll be entering Chilli Cook-offs in No Time!

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