Leftover beef and bean chilli
Using leftover slow-cooked brisket in this chilli fast-tracks the flavour, which is then amped up with chipotle and cumin.
Ingreadient
- 1 dried chipotle chilli
- 1⁄2 tsp cumin seeds
- 200ml just-boiled water
- 400g leftover beef brisket, shredded (from this recipe)
- 400g tin black beans, drained
- 1 spring onion, sliced
- Steamed rice, soured cream and pickled jalapeños to serve
Instruction
- Toast the chipotle chilli and cumin seeds in a dry frying pan for a minute until fragrant. Tip into a small heatproof bowl and cover with the hot water. Soak for 10 minutes, then whizz in a blender until smooth.
- Add to a large pan with the leftover cooked beef brisket. Warm through over a medium heat for 10 minutes, then add the black beans and cook for 5 minutes. Sprinkle with the spring onion and serve with steamed rice, soured cream and pickled jalapeños.
