When they said that good things take time, they were probably talking about a chuck-chilli potjie. Use this often underrated, but very flavoursome cut, for big meaty results.
- Serves: 6 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 3:5 hours
800 g bone-in chuck
1 large onion, finely chopped
1 red pepper, finely chopped
2 garlic cloves, finely chopped
2 Tbsp (30 ml) chilli powder
1 Tbsp (15 ml)cumin
1 Tbsp (15 ml) coriander powder
1 Tbsp (15 ml) paprika
1 tsp (5 ml) ground garlic powder
¼ C (60 ml) pickle/gherkin brine
1 tin (224 g) chopped tomatoes
½ C (125 ml) tomato sauce
2 Tbsp (30 ml) Nomu beef stock
440 ml Alliance Amber Ale
1 tin (224 g) red kidney beans, rinsed and drained
1 punnet baby tomatoes, whole
Season chuck with olive oil, salt and pepper. Braai over a hot fire for about 5 minutes a side to seal and caramelise. Allow the meat to rest for 5 minutes before cubing off the bone. Be sure to keep the bones for the pot.
In your favourite potjie pot, use a good splash of olive oil and fry onions until translucent. Add chopped red pepper and garlic and simmer until softened. Add the spices (chilli powder, cumin, coriander, paprika and ground garlic) and cook for about 2 minutes.
Deglaze the pan with pickle brine. Add the cubed meat and don’t forget the bones, these will add depth of flavour. Add tomatoes, tomato sauce, stock and beer. Simmer with lid off over a medium heat and reduce until you’re happy with the consistency.
Add kidney beans and baby tomatoes for the last 30 minutes of cooking time. Serve with your favourite crusty bread for mopping up.
The chilli pot is made with Alliance Amber Ale, so it’s only right to serve it up with a cold one.