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Slow-cooker pumpkin and beef brisket chilli recipe

Slow-cooker pumpkin and beef brisket chilli recipe

1 rating

Don't just feed a crowd, please a crowd with this deliciously warming slow-cooker chilli, made with budget-friendly beef brisket. Aromatic spices give this dish a lovely depth of flavour and what's more, it's freezable, so you can prep it in advance for stress-free entertaining or batch cook for speedy midweek meals. See method

  • Serves 8
  • 20 minutes to prepare and 9 hrs to cook
  • 394 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free

Ingredients

  • 1½ tbsp olive oil
  • 600g pumpkin, peeled, deseeded and cut into 2.5cm pieces
  • 1kg beef brisket, string removed, patted dry with kitchen paper
  • 2 onions, chopped
  • 1 red pepper, roughly chopped
  • 3 garlic cloves, crushed​
  • 1 tbsp smoked paprika​
  • 1 tsp ground cumin
  • 1 tsp fennel seeds, crushed
  • 1 tbsp tomato purée​
  • 75ml balsamic vinegar
  • 400g tin chopped tomatoes
  • 1 beef stock pot, made up to 500ml
  • 400g tin cannellini beans, drained​
  • rice, to serve (optional)
  • baked potato, to serve (optional)
  • grated mature Cheddar, to serve (optional)
  • 15g fresh coriander, leaves picked
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1695kj
    394kcal     20%

  • Fat

    23g 33%

  • Saturates

    9g 45%

  • Sugars

    10g 11%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 15.1g Protein 27.6g Fibre 4.6g

Method

  1. Heat 1 tbsp oil in a large frying pan over a medium-high heat and fry the pumpkin for 12-15 mins, tossing regularly, until browned. Tip into a bowl and set aside to cool; cover.
  2. Season the beef brisket all over and place in the frying pan, fat-side down, for 12 mins, turning occasionally, until browned all over. Transfer to a plate and set aside.
  3. Reduce the heat to medium, add the remaining oil and fry the onions and pepper for 5 mins, stirring regularly to scrape up any beef fat, until golden and caramelised. Add the garlic, spices and tomato purée and cook for 2 mins. Pour in the vinegar and allow to mostly cook away for 1 min.
  4. Tip into a 3.5ltr slow-cooker with the tinned tomatoes and stock. Add the brisket; cover and cook on low for 7 hrs.
  5. Uncover the chilli and stir through the beans and pumpkin. Cover and cook for a further 1 hr 30 mins.
  6. Shred the beef with 2 forks; season to taste. Serve with rice or baked potatoes and grated cheese, if you like, and scatter with the coriander to serve.

Tip: No slow-cooker? Follow the recipe up to step 4, then add the tomatoes and stock and bring to a simmer. Transfer to a casserole dish, cover and bake at gas 2, 150°C, fan 130°C for 5 hrs. Stir, add the beans and pumpkin; cook for 1 hr.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Slow cooker recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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