Slow-cooker, leftover beef brisket chili

Brook_Green_Egg

Ingredients

• 400g cooked brisket thawed from the freezer and cut into cubes
• 2 small onions, diced
• 1 x 400g can chopped tomatoes
• 10g dried whole red chillies 
• 10g cumin seeds
• 10g garlic powder
• 10g paprika 
• 50g beef lard 
• 6 smashed garlic cloves 
• 250ml beef stock 
• N.B: I intentionally omitted salt and pepper as the cooked brisket normally has plenty of both on it already and adding more now will over-season the food 

Process

• If you have a metal slow-cooker pot you can just put this on the stove and do the whole thing in that for a one-pot dinner.  If your slow-cooker pot is ceramic, just make it all in a saucepan and transfer to the slow-cooker pot when finished. 
• N.B: add the ingredients in this sequence so that the "dry" ingredients have a chance to cook before adding the "wet" ones which will make everything else soggy too (this is fine, as long as you have already done your toasting and sauteing)  
• Open all the windows and dry toast the spices; better yet, toast them outside - when I did it, the process of toasting the spices filled the kitchen with caustic fumes that woke up the baby and had my wife in tears! Once the spices are toasted, use a spice grinder to turn them into a fine powder 
• Melt the lard into the toasted spices 
• Slowly saute the onion in the lard/spice mix until nicely browned 
• Add the cubed brisket and stir in the mixture until all lightly browned on the outside of the beef 
• Tip in the can of chopped tomatoes 
• Stir it all together and add beef stock to get it to desired consistency 
• cook on low for 6 hours or High for 3 hours 

Serve with cornbread, sour cream, scallions and plenty of Malbec! 

mis-en-place 


from left: cumin seeds, red chilli, lard, paprika & garlic powder mix 


ground spices toasting in the pot on top of the gas stove 


lard and onions added to the mix 


finished product! 

evie1370

Looks good...but I can't get past the lard!