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Beef brisket chilli with rice, sour cream, grated cheese and coriander in a grey bowl. Bowls of chilli, cheese and sour cream plus an orange napkin in the background.

Slow Cooked Beef Brisket Chilli con Carne (Thermomix - TM6 only)

By: Deborah
This slow cooked beef brisket chilli con carne made in the Thermomix TM6 is a rich, flavourful dish perfect for weeknight dinners or meal prep. Tender brisket, beans, and spices come together for a mouthwatering chilli that's easy to make!
PREP: 15 minutes
COOK: 6 hours 45 minutes
TOTAL: 7 hours
Servings: 6 people
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Equipment

Ingredients

  • 800 g (1.8 lb) beef brisket trimmed and cut into pieces (4cm) (see Notes)
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp cayenne pepper
  • 0.5 tsp sea salt
  • 1 to 2 pinches ground black pepper
  • 20 g (0.7 oz) fresh coriander roots and stalks leaves reserved for garnishing (see Notes and Cookidoo Tips)
  • 20 g (0.7 oz) olive oil
  • 200 g (7.1 oz) red onion cut into wedges (approx. 4cm)
  • 1 to 2 fresh jalapeño chillies deseeded if preferred and cut into pieces (optional)
  • 180 g (6.3 oz) peppers (red or yellow) deseeded and cut into pieces (2.5cm)
  • 2 tsp cocoa powder
  • 1 tbsp red wine vinegar
  • 400 g (14.1 oz) tin whole tomatoes (chopped tomatoes work well too)
  • 1 tsp instant granulated coffee
  • 400 g (14.1 oz) tin kidney beans rinsed and drained (approx. 250g after draining)
  • sour cream to serve
  • grated cheddar cheese to serve (see Cookidoo Tips)

Instructions

  • Place a bowl onto the mixing bowl lid and weigh the beef into it. Add the oregano, paprika, ground cumin, ground coriander, cayenne pepper, salt and ground black pepper, then massage into the beef. Set aside.
  • Place the coriander roots and stalks into the mixing bowl and chop 3 seconds/speed 7. Transfer into a separate bowl and set aside.
  • Place the olive oil, onion and chillies (if using) into the mixing bowl and start High Temp.
  • Re-insert the measuring cup and chop 3 seconds/speed 5.
  • Add the peppers, cocoa powder, red wine vinegar, tomatoes, coffee and reserved spiced beef. Stir with aid of the spatula, then start Slow Cook/6 hours 30 minutes/90C (see Cookidoo Tips).
  • Add the kidney beans and reserved chopped coriander, then cook 3 minutes/90C/reverse/speed 1. Divide between serving bowls, then garnish with coriander leaves and serve with sour cream and grated cheese.
  • We enjoy ours with basmati rice and texas cornbread too!

Notes

  • NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the slow cook mode.
  • Meat substitution - use beef mince or beef shin if brisket is unavailable.
  • Vegetarian option - substitute brisket with mushrooms, lentils, or textured vegetable protein (TVP) for a plant-based version.
  • Spice and heat adjustments - you can adjust the level of heat by adding more or less chilli powder, cayenne pepper, or smoked paprika to suit individual preferences.
  • Beans and vegetables - try adding black beans or pinto beans for added texture and flavour. For a heartier dish, corn or courgette can be added.
  • Meal ideas and leftovers - use some of the brisket chilli to make chilli nachos, chilli-stuffed peppers or as a filling for tacos or burritos. You can also serve it over baked potatoes or use it to top a chilli cheese dog.
  • If you're able to get a coriander plant from the supermarket you'll be able to get some roots and the stalks, however, if it's only a packet of fresh coriander that you can get you'll only have the stalks which will be absolutely fine for the recipe.
  •  
Cookidoo Tips
  • Clean and scrape down the roots of your coriander with a spoon to remove the tougher, more fibrous bits on the outside of the roots, before adding to the mixing bowl.
  • You can grate cheddar cheese in your Thermomix®. Before step 1, place 150g cheese (cut into 2 to 3cm pieces) into the mixing bowl and grate 8 seconds/speed 7.
  • If the meat is not cooked to your liking after 6.5 hours, continue to cook for the desired amount of time/90C/reverse/speed 0.5.
  • If serving the chilli with corn chips, you may want to thicken the sauce with cornflour before serving. After cooking the kidney beans, place a small bowl onto the mixing bowl lid, weigh 50g water into it and add 1 tbsp cornflour. Stir to combine, then add to the mixing bowl and cook for 5 minutes/90C/reverse/speed 0.5, until thickened.
Recipe on Australia Cookidoo
Beef Brisket Chilli con Carne
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Nutrition

Calories: 362kcal | Carbohydrates: 24g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 402mg | Potassium: 1008mg | Fiber: 8g | Sugar: 4g | Vitamin A: 690IU | Vitamin C: 38mg | Calcium: 80mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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