Beef Brisket Chilli (Frozen)
We start by frying guancialle, then mince whole cuts of dry aged beef,
and add these, along with garlic, onion & celery. We cook this with
spices and 3 different types of dried chilli along with beef stock for
2-3 three hours. While this is happening we slow cook beef brisket and
cheeks which have been curing in a dry rub for 48 hours. We add the
chopped brisket and beef cheeks along with a few beans, and cook until
everything comes together. We tweak the seasoning with some hot sauce
and chopped jalapenos and it's ready to go.
This chilli is great with rice, or on nachos - turn it into burritos or
however you like it. We like a dollop of sour cream, your favourite hot
sauce, and maybe some fresh coriander.