Chunky shredded beef chilli
The slow cooked shredded beef brisket makes this high protein chilli recipe unbeatable!
3 hr, cook
Nutrition per portion
Grind the fennel seeds, coriander seeds, paprika, salt, pepper and sugar in a pestle & mortar. Pat the beef dry with a paper towel to remove any blood and juices. Trim any excess fat off with a sharp knife. Rub the spice mix into the beef and place in a fridge in an air-tight container. Leave the beef to absorb the spice mix for at least 2 hours, preferably overnight before cooking.
When you're ready to cook, preheat the oven to 140oC. Heat 2 tbsp of coconut oil in a large casserole dish on a medium heat and brown the beef on all sides to seal and enhance the flavour. You may have to do this in batches.
Remove all the beef from the dish and add another tablespoon of coconut oil to gently fry the onion, garlic, and chili. Fry until the onion is soft, but not brown, and garlic is fragrant. Add the mushrooms and continue to fry for 3-5 minutes, keeping everything moving.
Add the beef back into the dish along with two tins of chopped tomatoes, the tomato puree and beef stock. Mix everything together and put into the oven for three hours. Stir generously every hour or so.
After three hours, remove the chunks of beef from the dish. Using two forks, shred the beef by tearing it into strands. Place it all back into the dish, drain the beans and add them to the dish too along with the remaining tin of tomatoes and peppers. Place dish back in the oven for 45 minutes.
Remove from the oven and leave to sit for 15 minutes. Serve with roasted sweet potatoes or rice.