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Jamie Oliver Slow Cooker Brisket Chilli

Jamie Oliver Slow Cooker Brisket Chilli
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Jamie Oliver’s slow cooker brisket chilli is a beef chilli made with whole or large pieces of brisket cooked slowly with spices, tomatoes, beans, and aromatics. Instead of minced beef, the brisket is shredded at the end, giving the chilli a richer texture and more pronounced beef flavour.

Ingredients

Scale

    • 1.2 kg beef brisket

    • 2 tablespoons olive oil

    • 2 onions, finely chopped

    • 4 cloves garlic, minced

    • 2 teaspoons ground cumin

    • 2 teaspoons smoked paprika

    • 1 teaspoon ground coriander

    • 1–2 teaspoons chilli powder (to taste)

    • 1 tablespoon tomato purée

    • 2 × 400g tins chopped tomatoes

    • 400ml beef stock

    • 1 × 400g tin kidney beans, drained and rinsed

    • 1 × 400g tin black beans, drained and rinsed

    • Sea salt

    • Freshly ground black pepper

    • Optional: fresh coriander, lime wedges, sour cream for serving

Instructions

Step 1: Brown the Brisket

Season the brisket generously with salt and pepper. Heat olive oil in a large pan over medium-high heat and brown the brisket on all sides. This step adds depth and colour to the finished chilli.

Step 2: Build the Flavour Base

Remove the brisket and lower the heat. Add the onions to the same pan and cook for 8–10 minutes until soft and lightly golden. Stir in the garlic and cook briefly until fragrant.

Step 3: Toast the Spices

Add cumin, smoked paprika, coriander, and chilli powder. Stir for 30–60 seconds so the spices bloom in the oil, releasing their aroma and intensifying flavour.

Step 4: Add Tomato Purée and Liquids

Stir in the tomato purée and cook for a minute. Add the chopped tomatoes and beef stock, scraping up any caramelised bits from the pan.

Step 5: Transfer to the Slow Cooker

Place the browned brisket into the slow cooker and pour the sauce over it. Ensure the meat is mostly submerged so it cooks evenly.

Step 6: Slow Cook Until Tender

Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the brisket is fork-tender and easy to pull apart.

Step 7: Shred the Brisket

Remove the brisket from the slow cooker and shred it using two forks. Return the shredded meat to the chilli.

Step 8: Add Beans and Finish Cooking

Stir in the kidney beans and black beans. Cook for a further 30 minutes on LOW to allow flavours to come together.

Step 9: Adjust and Serve

Taste and adjust seasoning. Serve hot with your preferred toppings.

Find it online: https://jamieolivereats.uk/slow-cooker-brisket-chilli/