Chilli Con Jamie

Serves 10-12

2kg beef brisket, trimmed and sliced into 2.5cm thick pieces (note I now use gravy beef, I've dont it with the brisket but it's too fatty)

500ml hot coffee

3 large dried chillies

olive oil

2 heaped tsp smoked paprika

1 heaped tsp dried oregano

2 bay leaves

2 red onions, peeled and diced

3-4 fresh chillies

2 cinnamon sticks

10 cloves of garlic, peeled and finely sliced

s&p

4 x 400g tins of chopped toms

3 TBSP molasses or muscovado sugar

3 capsicums, red, yellow & green (sliced)

2 x 400g beans (kidney, butter or pinto), drained

Natural yoghurt to serve

Make coffee and while it's hot, soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile, put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions. Fry for 10 mins, until the onions have softened. Deseed and chop half your fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the s&p and a splash of the chilli-infused coffee. Stir, then add the rest of the coffee, the tinned tomatoes and the molasses or sugar. Add the pieces of meat and another good pinch of s&p, cover with lid and simmer for around 3 hours, stirring occasionally.

After a few hours use 2 forks to break up the meat (I don't do this with the gravy beef I like it to be chunky). Once this is done add the caps, tinned beans and leave to simmer, stirring occasionally for 30 mins with the lid off until the meat is completely falling apart. Have a taste and season well if needed and add the rest of the fresh chillies.

This is awesome served with the flatbreads and maybe some jacket pots that you have wrapped in foil and chucked in the fire and maybe a guacamole as well, put heaps of natural yoghurt or sour cream over the top.

We did this on an open fire in a camp oven on a tripod, just have to adjust the heat, at the start it's only a low heat so don't put it over a raging fire or it will burn, I found it best to just put coals underneath and a small log but keep your eye on it and make sure it's just simmering away.