Campfire chilli

Made with meltingly tender brisket instead of mince, this rich, smoky beef chilli is perfect bowl food for Bonfire Night or cold winter evenings

Ingredients

Instructions

1. Heat 2 tablespoons of the oil in a large, heavy pan or casserole. Season the beef then brown in batches, removing to a plate as it’s done.
2. Add 1 tablespoon of oil to the pan and cook the onions, garlic, chipotle, cumin, paprika and oregano for
   6-8 minutes, until the onions are soft.
3. Return the beef to the pan, along with any juices. Add the bay leaves, cinnamon, tomatoes, stock and treacle. Stir, then cover and simmer very gently on the hob for
   3 hours.
4. Remove the pieces of brisket to a board, and let the sauce simmer for
   10-15 minutes to reduce until thickened. Meanwhile, shred the meat using two forks. Return the meat to the pan, adding the drained kidney beans and the chocolate, and heat for
   10 minutes until the chocolate has melted and everything is hot.
5. If you like, serve the chilli with baked potatoes and soured cream.

Nutrition