‘Not so Chilli’ Con Carne

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