Briiiight eyes, burning like fiiiiiire i hummed before trying one of Bath Ales newest chilli offering (you can read about their chilli cider and phenomenal hot sauce on their blog here http://www.bathales.com/blog). Its a fantastic porter with a good chilli punch, not for the faint hearted or the “i don’t like spicy food” brigade. Of course, as usual within minutes of trying my first bottle i was coming up with recipe ideas (a glutton at heart), the vanilla ice-cream float was a mixed success but ideally i thought this would really shine in a decent chilli.
Its a proper Saturday night in recipe that needs to be cooked low and slow and served with either boiled rice or my personal favourite, all over some tortilla chips. Add sour cream, guacamole and salsa for a really indulgent dinner on the sofa paired with a good selection of light beers (i am having mine with the Wiper and True Red Orange)
As usual i feel the need to put in my disclaimer that this is not authentic but it always wins in the taste department as far as i am concerned.
Sadly as Ghost Hare is now no more try this with any decent stout you can find, a good smoked German beer also tastes wonderful!
You will need
- 1kg or so of Brisket (Co-op sell it!)
- two medium onions
- 2 tblsp Tomato paste
- Can of Kidney beans
- Can of tinned tomatoes
- One bottle of Ghost Hare, i got mine from those lovely chaps at Brewers Droop on Gloucester Road but be quick, its a limited run!
- One fresh chilli
- For the seasoning (you won’t need all of it but you can keep the rest for next time)
- Tsp ground cumin
- Tsp oregano
- Tsp garlic powder
- Tsp smoked paprika
- Tsp cumin seeds
- Tsp chilli flakes
- Tsp cocoa powder
- Tsp parsley
- 2 Tsp brown sugar
- Cinnamon stick
- Salt and pepper
- Mix everything but the cinnamon stick together
Roll the brisket in flour and fry in oil until nice and brown, remove from the pan and put to one side. Chop the onions and add them to the pan and fry until translucent. Add in your chopped fresh chilli and cook through a little further adding a teaspoon of your spice mixture to the mix. Add the tomato paste and cook for a further few minutes.
Re-add your beef, stir well and add a few tablespoons of your spice mixture. You have to work by smell here but go easy, you can always add more but not take it out and remember, the beer has chilli in it…speaking of beer, take a swig, pour in the bottle and save yourself the dregs at the end for a reward. Simmer until the liquid has reduced by about half. Taste the the sauce and add spice according to taste
Add cinnamon stick and tomatoes, bring to a rolling boil then put into an oven about 120c for at least 3 hours (i try and go for 6) or chuck it into a slow cooker.
Check it every few hours and give it a stir.
Take it out of oven after cooking cooking for a few hours and add your beans, remove the pot when its done and pull the beef apart with forks (or leave the chunks whole if you prefer)
NB this works really well with any smoked beer you can find, try it with the German Aecht Schlenkerla Rauchbier Märzen or a decent smoked porter.