Beef Brisket Chilli Con Carne Pie

beef brisket chilli con carne pie
  • 6 servings
  • 10 minutes to prepare
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  • 400g beef brisket
  • 1 large red onion, finely diced
  • 1 garlic clove
  • 1tsp chipotle chilli paste
  • 1 jar chilli con carne sauce
  • 1 tin kidney beans
  • 1 tin black beans in chilli sauce
  • 1 pepper, chopped
  • 1-2 jalapeño peppers, finely diced
  • 1 large tortilla bread
  • 200g tortilla chips
  • 200g Booths Vintage Cheddar cheese, grated
  • To Serve
  • 1 chilli, finely sliced
  • Sour cream
  • Guacamole
  • Salsa
  • Coriander


1. Place the brisket in a slow cooker or oven dish if you haven’t got a slow cooker, along with the onion and garlic and cook for 4 hours on low or 100°C for 4 hours in an oven making sure the meat is fully covered.
2. After the 4 hours shred the meat using 2 forks.
3. Add the chilli paste, chilli con carne sauce, kidney beans, black beans, pepper, chillies and cook for a further 2 hours.
4. Using a baking dish place the tortilla in as your base and bake for 5-10 minutes at 180°C/170°Fan/356°F/Gas Mark 4, this will set the tortilla shape so you want the dish to be slightly smaller than the tortilla.
5. Once the brisket chilli is ready spoon into the already baked tortilla, sprinkle with 150g of the cheese and bake for 10 minutes until cheese is melted.
6. Add the tortilla chips and sprinkle with the rest of the cheese and bake for 3-5 minutes.
7. Sprinkle with sliced chillies, sour cream, salsa, guacamole and coriander.

Chef’s Tip:
You can always cook the brisket and freeze ready to use for another day.