This Mexican Chilli Beef, is one of the cheapest and easiest slimming-friendly meals you can make and great if you’re counting calories or following a plan like Weight Watchers.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
This Mexican Chilli Beef recipe is a little similar to some of our other hearty stews!
How many Calories are in this Mexican Chilli Beef?
There are 262 calories in each portion of our slimming friendly Mexican Chilli Beef. This means it falls into our Everyday Light recipe category.
This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
What diets is this Mexican Chilli Beef suitable for?
This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;
- Stock cubes
- Worcestershire Sauce
You could also enjoy this Mexican Chilli Beef if you’re dairy free.
Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Mexican Chilli Beef?
This Mexican Chilli Beef has 3 Points per portion! It’s a really substantial and filling meal so you might even find you don’t need to serve it with anything!
That leaves you loads of Points to enjoy on other things.
How to make this Mexican Chilli Beef
This recipe is really simple to make in just a few steps. Here’s a summary;
- Season the meat and brown in the frying pan with some Low calorie cooking spray
- Deglaze the pan and add the vegetables (except the peppers)
- Place the vegetables in the slow cooker, add all the other ingredients (except the kidney beans and peppers) and mix
- Place the beef on top and cook for 6 hours
- Shred the meat, add the kidney beans and peppers and cook without the lid until the peppers are soft
- Serve with your choice of accompaniment from the list below
What should you should serve with Mexican Chilli Beef?
Any of the following go really well with Mexican Chilli Beef. It’s one of those dishes that goes with pretty much anything. It’s so hearty it can of course be eaten on its own!
Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.
Do you need any special ingredients to make Mexican Chilli Beef?
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This recipe is really versatile and thrifty – perfect if you’re feeding a large number or people, or wanting to batch cook.
You can put what ever vegetables you like in it too. We used carrots, celery, onions and peppers. You could add in courgette, butternut squash or swede if you’re not too keen on what we used.
Same goes with the beans. Feel free to substitute with which ever beans you like!
We love ox cheeks as they are so tasty, yet so cheap and incredibly low in fat. They’re very lean. Nearly as lean as a fillet steak – but they’re tough, which means they need cooking for a looooong time.
We’ve said this before, but it’s worth saying it again….Ox cheeks are such an under rated, under used cut of meat.
If you’ve never tried them it’s definitely worth picking some up.
They’re around £7.50 per kilo from the supermarket. Sadly, they’re not always that easy to come by, but Morrisons and Waitrose often have them in stock.
Of course, if you don’t like or can’t get ox cheeks, you can use any type of stewing or braising steak.
Can you cook Mexican Chilli Beef another way?
Yes! You can cook it in the Pressure Cooker, Slow Cooker or in the Oven.
Pressure Cooker: 40 minutes or so – see further instructions in the recipe card below.
Slow Cooker: 6 hours or so – see further instructions in the recipe card below.
Oven: You could cook this in the oven in a casserole dish with a tight fitting lid, or in an oven tray with some foil tightly wrapped around the top. Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so.
How do you know when Mexican Chilli Beef is cooked?
You should cook this Mexican Chilli Beef until the beef literally falls apart when pulled apart with a pair of forks.
This should take approx 1 hour in the pressure cooker, 6 hours in the slow cooker (high) or 2 hours in the oven (170°C).
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Mexican Chilli Beef in the fridge?
Once you’ve served it, ideally you should eat this dish within 4 hours.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Campfire stew in the fridge for approximately 3 days or so.
Can I freeze Mexican Chilli Beef?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Mexican Chilli Beef?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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We are super excited to have released a 6 month food planner that works perfectly alongside our recipe book.
Our 6 month planner features 26 recipes – which are not available anywhere else. We have all the details on our Planner page.
We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available NOW!!
The book features 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use!
Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing. Check out our cookbook page for more information!