The mother of all chilis.
- 3 lbs beef brisket
- 2 red onions
- 4 jalapeno chillies
- 1 habanero chilli
- 1 large cinnamon stick
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 heaped tbsp dried oregano
- 2 fresh bay leaves
- 2 red bell peppers
- 2 green bell peppers
- 800g chopped tomatoes
- 400g kidney beans
- 400ml beef stock
- 1⁄2 bunch coriander
- Place the cinnamon stick, cumin, paprika and oregano in a pestle and mortar. Bash and grind until the cinnamon is in very small flakes.
- Score the beef and rub the spice mix into the cuts.
- Season the beef and drizzle with olive oil. Brown in a hot pan.
- Finely slice the onion and fry in a little olive oil together with the chillies, finely sliced. You can control the heat of your chili by deseeding some of the chillies.
- Add the browned brisket to the pan with the onions and chillies and fry on a low heat.
- Place the bell peppers, roughly sliced, the bay leaves and chopped tomatoes in a large covered pot. Bring to the boil and then add the beef, onions and chillies.
- Bring back to the boil, cover and allow to simmer on a low heat for 4 hours.
- Remove the brisket from the pot, place on a large plate and use two forks to pull the beef apart into individual pieces.
- Remove the bay leaves and add the pulled beef and coriander back to the pot, together with the kidney beans.
- Bring back to the boil and simmer gently for a further 15 - 20 mins.
Serve with rice, yoghurt and fresh guacamole. Garnish with the remaining coriander.