Slow cooking gives beef brisket plenty of time to become meltingly tender in this rich brisket chilli recipe. Packed with black beans and peppers and served with golden, cheesy cornbread for scooping up every last spoonful, it's a great recipe for feeding a crowd. Prep the chilli a day ahead to allow enough time for the flavours to develop – it’s worth it.
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.
8HR 30MIN
Total time
Ingredients
Servings
8
2
M&S Remarksable Value brown onions, diced
4 cloves
M&S Remarksable Value garlic
2
M&S Organic peppers, diced
1 pack
(900 g)
(900 g)
M&S rolled beef brisket
1
M&S beef stock pot
1 pack
(50 g)
(50 g)
M&S chilli con carne paste
1 tin
(400 g)
(400 g)
M&S Remarksable Value Italian chopped tomatoes
2 jars
(430 g each)
(430 g each)
M&S black beans
For the cornbread
125 g
M&S Remarksable Value salted butter, melted
150 ml
M&S British crème fraîche
150 ml
M&S Remarksable Value whole milk
3
M&S Remarksable Value free-range mixed size eggs
225 g
M&S polenta
150 g
M&S Remarksable Value self-raising flour
1 tsp
salt
150 g
M&S Remarksable Value British mature cheddar, grated
