Leftover beef and bean chilli

Name: Leftover beef and bean chilli
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: Mexican recipes
Ingredients: 1 dried chipotle chilli; 1⁄2 tsp cumin seeds; 200ml just-boiled water; 400g leftover beef brisket, shredded (from http://deliciousmagazine.co.uk/pot-roast-beef-brisket-ale-and-onionsthis recipe); 400g tin black beans, drained; 1 spring onion, sliced; Steamed rice, soured cream and pickled jalapeños to serve

Portion size: Serves 2
Hands on time 30 minutes
Difficulty: easy

Emily Gussin

Food producer and sustainability lead, delicious.

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Using leftover slow-cooked brisket in this chilli fast-tracks the flavour, which is then amped up with chipotle and cumin.

Start this recipe by making this simple slow-cooked beef brisket – it’s meltingly tender and rich with onion, ale and bay. Portion it out and freeze what you don’t use immediately and you’ll have some great future meals ready at short notice. Use a quarter of it in this spicy chipotle beef and bean chilli.

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Ingredients

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

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Method

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.