What you'll need
3x Bacon rashers diced
2x Onions, 1 red, 1 brown, chopped
1x Capsicum, chopped
4x Garlic cloves
2-3 Cups of leftover smoked brisket, cut into 1.5cm cubes
3x Tablespoons Hot Sauce - eg Tapatio, Franks, Srirachia
1x Tablespoon hot paprika powder
1x Tablespoon cumin powder
1x Tablespoon onion powder
1x Can of good quality IPA beer
1x Can of diced tomatoes 350-400ml of Passata (uncooked tomato puree)
1x Can of red kidney beans
Your favourite hot chillies, as little or as much as you like
How to do it...
Fry the bacon in a large saucepan until crispy over medium heat, then add the onions, garlic, hot chillies and capsicum and cook for about 5-7 mins until softened.
Then add Bacon, Bacon makes everything better!!
Then add the Chillies, onion, garlic and capsicum and look at those colours!!
Next, add the brisket cubes and all your dry seasonings and give it a good stir to mix.
Now the best bit - add the beer, (it's ok to take a sip!) and allow it to deglaze the saucepan.
After a couple of minutes add the diced tomatoes, passata, hot sauce and beans and bring to a low simmer, cover and cook for for a minimum of 1 hour, but obviously, the longer it cooks, the more intense and integrated the flavours become.
You really want it nice and rich. if it does get too thick you can add water, a 1/2 a cup at a time to thin it out.
Stirring in the burnt ends for added decadence...
Once done, your house will be smelling of a wonderful aroma that will drive your neighbours mad with envy. Some toppings I like are sour cream, maybe some cheese and some coriander. This dish also makes a killer base for nachos, just serve over corn chips, or a chilli con carne when served over rice!!
Smoke on!! Mikey.