‘Not so Chilli’ Con Carne
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
A slow-cooked family favourite with a nourishing twist – this chilli con carne is rich, hearty and packed with whole food ingredients. Made with pull-apart brisket and gently warming spices, it’s a great way to introduce bold flavours to little ones without the heat.
Think of it as a “not-so-chilli” con carne – full of flavour, not fire. You can also bulk it out with beans if you’d like, making it perfect for batch cooking and feeding a crowd.
Want to boost the iron even further? Add a serve (I added 2 TBSP) of desiccated liver or organ powder for iron + B12 (we love cell squared (code BOOBTOFOOD).
Serving Suggestions
- Spoon brisket and sauce over brothy rice
- Serve with wraps, corn chips or tortillas
- Add corn kernels, guac, and jalapeños for the adults
- Use leftovers to make quesadillas in the sandwich press!
- Use as a pizza topping
- Serve through pasta as a ragu
Serving for Babies (6 months+)
- Brisket is beautifully soft and great for baby-led weaning – offer long strips or shred finely.
- Mix or mash brothy rice with avocado or guac to reduce gagging and make it easier to scoop.
Ingredient Swaps
- Brisket → beef chuck, lamb shoulder, or boneless short ribs
- Bone broth → veggie stock or water
- Capsicum → zucchini or omit
- Diced tomatoes → passata or crushed tomatoes
- Coriander → parsley if preferred
- Wraps/chips → serve with mashed potato, baked sweet potato, or quinoa for a softer base
Storage
- Store leftovers in the fridge for up to 3 days
- Freeze in portions for up to 3 months
- Leftover brisket is great in wraps, over baked potatoes, or added to pasta sauce
Ingredients
chilli
1.5 kg beef brisket
1 TBSP cumin
1 TBSP paprika
1 TBSP dried oregano
1 tsp ground coriander
1 tsp salt
olive oil For browning
1 red onion sliced
4 cloves garlic minced
2 TBSP tomato paste
1 bunch coriander leaves picked, stems finely chopped
2 bay leaves
1 stick cinnamon
1 rind of a lemon
2 red capsicums thickly sliced
800 grams diced tomatoes
500 ml beef bone broth
optional
1 tin kidney beans, black beans or cannellini beans (drained and rinsed)
1 TBSP cell squared liver or organ powder
guacamole
2 ripe avocados mashed
1 lime juice and zest
reserved coriander leaves
salt and pepper to taste
to serve:
brothy rice
wraps
tortilla chips
corn
jalapeno sliced (for adults!)
Method
oven
Preheat oven to 130°C (fan-forced).
Mix the cumin, paprika, oregano, coriander, and salt. Score the fat side of the brisket and rub the spice mix all over.
Heat olive oil in a large oven-safe pot. Brown the brisket on both sides, then transfer to a plate to rest.
In the same pot, add capsicum, red onion, and garlic. Sauté until softened and slightly caramelised.
Stir in tomato paste and cook for 30 seconds.
Add diced tomatoes, bone broth, lemon rind, bay leaves, cinnamon stick, and coriander stems, and bean/organ powder if using. Stir to combine.
Nestle the brisket (and its juices) back into the pot. Cover and cook in the oven for 6 hours, or until fall-apart tender.
Shred the brisket into the sauce and stir through.
slow cooker
Rub and brown the brisket as above, then transfer to slow cooker.
Sauté capsicum, onion, and garlic in a pan, add tomato paste and cook 30 seconds, then add to slow cooker.
Add remaining ingredients (tomatoes, broth, lemon rind, bay leaves, cinnamon, coriander stems and beans/organ powder if using).
Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until tender enough to shred.
Shred brisket into the sauce and stir.
guacamole
Mash avocados with lime zest and juice, coriander leaves, and a pinch of salt and pepper. Adjust to taste.
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