I'm gonna do my version of a chilli con carne
with beautiful homemade guacamole, sour cream and fluffy rice
I'm using a brisket of beef here and as you can see you've got nice lean meat here and these little
pockets of fat, now look don't be scared about having the meat with the fat right
it's going to cook to be the most incredible flavour and you can skim the fat off later
please don't worry about that but this is going to make all the difference
so go the butcher, buy some brisket and I want to kind of create texture by scoring in a criss-cross
now you can go chunky or you can go small, so I'm going to score it quite fine on this side
basically to open up and see this texture like that you see
on the other side we can go quite chunky, sort of inch slices like that
I want this meat to fall apart so what i'm gonna do is get this brisket here
I'm gonna put it straight into a hot pan
so literally in a hot pan just for a couple of minutes
so whilst that's colouring up guys I want to get a layer of some spices to get some proper attitude going on
so first of all I'm gonna go in with 2 teaspoons of smoked paprika it's gonna give it that beautiful flavour
then 2 teaspoons of oregano, dried
then 1 teaspoon of cumin
then we want a good pinch of salt, pepper and 1 stick of cinnamon is gonna be lovely
so those flavours are going to be incredible
so once I've got that in there what I want to do is add the zest of 1 lemon
and then I'm gonna get the juice out of this lemon
stir it around and you make a kind of dark, rich looking paste
look at the colour of that, you know it's going to be good
we got the meat here nice and sizzling
so there we go get your paste up
so smear that paste in
that's what always cuts are great for
Gorgeous, okay and the rest is dead simple
just get yourself a couple of onions
So just chop up some peppers, 1 red 1 yellow
peppers love spice
get yourself a red and green chilli and add us much as you want, or you dare
I'm going to use about half 1 red, half 1 green
Beautiful colours, look at that
and then we want the base to the sauce
get 2 tins of tomatoes
and then half a tin of water
and then some coriander
maybe just a little pinch of salt
whack the lid on, we're going to cook this for about 6-7 hours
at 170 degrees celsius
the meat is gonna just pull apart and it wil be the best, best chilli con carne ever
let's have a little check up, see what it's doing
beautiful, you can see the colour's changed
it's got richer. Wow that's exactly what I'm looking for, see that?
So instead of having boring old mince meat , you've got these chunks
proper cowboy chunks of meat
and that's why I got that particular cut of meat
that is unbelievable, I'm so pleased with that, that is what I'm talking about
what I quite like to do is have a little bit of coriander, that I just really roughly chop up
and then spoon in
put that lid back on and it will stay arm for uite a long time
So look we got that, I'm going to make a guacamole
to really make this chilli con carne sing
So slice up 2 spring onions, then I'm gonna get a ripe avocado and i'm just going to squeeze it all out
we need a nice ripe tomato
So we're going to cut all of this up, we season it with salt, pepper and of course chilli
make it as hot, or not hot as you like
I've got lime here
squeeze the lime in there, take some coriander and just slice it up
Now that's a guacamole
I've cooked this rice nice and fluffy
a nice big spoon
of beautiful chilli, look at that
and pour the gravy over the top
sour cream or yoghurt to calm things all down a little bit
gorgeous, one of these lovely little hot tortillas
let's get some guacamole
and there you go
a beautiful refreshing delicious dinner
lime over the top, I'd love you to make this
Gorgeous, lots of love. - Mr O
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