Campfire beef chilli recipe | Sainsbury`s Magazine

Ingredients

• 3 tbsp rapeseed oil
• 1.75g beef brisket, fat trimmed, then cut into chunky 4-5cm cubes
• 3 red onions, sliced
• 4 garlic cloves, sliced
• 2 tsp chipotle chilli flakes
• 1 tbsp cumin seeds
• 1½ tbsp smoked paprika
• 1 tbsp dried oregano
• 3 bay leaves
• 2 cinnamon sticks
• 2 x 400g tins chopped tomatoes
• 500ml beef stock, made with 1 stock pot - use gluten-free stock if required
• 2 tbsp black treacle
• 2 x 400g tins kidney beans, rinsed
• 25g dark chocolate
• baked potatoes
• soured cream