Mexican Chilli Beef

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.

Mexican Chilli Beef | Slimming & Weight Watchers Friendly

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

Mexican Chilli Beef | Slimming & Weight Watchers Friendly

  • Deglaze the pan and add the vegetables (except the peppers)

Mexican Chilli Beef | Slimming & Weight Watchers Friendly

  • Place the vegetables in the slow cooker, add all the other ingredients (except the kidney beans and peppers) and mix

Mexican Chilli Beef | Slimming & Weight Watchers Friendly

  • 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

Mexican Chilli Beef | Slimming & Weight Watchers Friendly

  • 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.

Mexican Chilli Beef | Slimming & Weight Watchers Friendly

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.

You can cook this recipe in a slow cooker or electric pressure cooker. You can generally pick up slow cookers in the supermarket, or you can purchase either item on Amazon.

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: 60 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.

Mexican Chilli Beef | Slimming & Weight Watchers Friendly

 

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.
Mexican Chilli Beef | Slimming & Weight Watchers Friendly

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Mexican Chilli Beef | Slimming & Weight Watchers Friendly
One of our Instagram followers @xrhislimmingworldx made this dish and loved it!
Mexican Chilli Beef | Slimming & Weight Watchers Friendly
Another of our Instagram followers @emmamessom made this dish and loved it too!
Mexican Chilli Beef | Slimming & Weight Watchers Friendly
One more of our Instagram followers @jody91_sw made this dish and loved it!

Mexican Chilli Beef | Slimming & Weight Watchers Friendly

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Mexican Chilli Beef | Slimming & Weight Watchers Friendly

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Mexican Chilli Beef | Slimming & Weight Watchers Friendly

Votes: 25
Rating: 4.32
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Servings

Prep Time

Cooking Time

portion(s) 10 minutes 7 hours

Calories

WW

Carbs

262kcal 3

Smart Points (Flex/Freestyle)

Coming Soon

Per portion(s) Per portion(s) Per portion(s)
Suitable For Freezing icon Gluten Free icon Dairy Free icon
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INGREDIENTS
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INSTRUCTIONS
Slow cooker method
  1. Season the ox cheeks well, then spray a frying pan with some Low calorie cooking spray
  2. Heat up the pan and quickly brown the cheeks on both sides
  3. Remove the meat from the pan, add the White Wine Vinegar and Worcestershire sauce to deglaze
  4. Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some Low calorie cooking spray
  5. Add the onions, garlic, mushrooms, celery and carrots. Cook for a few minutes, until they start to brown
  6. Place the sautéed veg in the bottom of the slow cooker
  7. Add the Ground Coriander, Paprika, Cumin, Smoked Paprika, Chilli Flakes, Tomato Puree, Beef Stock Cube and Tinned Tomatoes
  8. Stir well, then place the sealed Ox Cheeks on top
  9. Cook for 6 hours on high
  10. Shred the meat using 2 forks (if it doesn't shred easily you can leave it to cook for another hour)
  11. When the meat is cooked and shredded, stir in the peppers and kidney beans and continue to cook without the lid for 30 minutes - This will allow the contents to reduce and thicken
  12. Taste, and add some more seasoning if required. Serve sprinkled with some chopped coriander
Instant Pot/digital pressure cooker method
  1. Season the ox cheeks well, then spray a frying pan with some Low calorie cooking spray
  2. Heat up the pan and quickly brown the cheeks on both sides
  3. Remove the meat from the pan, add the White Wine Vinegar and Worcestershire sauce to deglaze
  4. Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some Low calorie cooking spray
  5. Add the onions, garlic, mushrooms, celery and carrots. Cook for a few minutes, until they start to brown
  6. Place the sautéed veg in the bottom of the Instant Pot
  7. Add the Ground Coriander, Paprika, Cumin, Smoked Paprika, Chilli Flakes, Tomato Puree, Beef Stock Cube and Tinned Tomatoes
  8. Stir well, then place the sealed Ox Cheeks on top
  9. Set the Instant Pot to Manual for 60 mins Natural Pressure Release
  10. Shred the meat using 2 forks (if it doesn't shred easily you can leave it to cook for another 5 minutes NPR)
  11. When the meat is cooked and shredded, stir in the peppers and kidney beans and set to sauté. Cook without the lid for 20-30 minutes - This will allow the contents to reduce and thicken
  12. Taste, and add some more seasoning if required. Serve sprinkled with some chopped coriander

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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If you use or re-create our recipes we kindly ask:

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  • You don't reproduce the recipe in full
27 Comments
  1. Love the recipe. What cooking time is required for cooking it on the hob or oven??. Must be the only person without slow cooker!!

  2. Made this today, it was absolutely gorgeous. Definitely a family favourite. Will be making chilli this way every time. Thank you.

  3. Made this tonight for dinner but used extra lean beef pieces insread. Lucky I cam home early as 6 hours on high would have been too long in the slow cooker. It was cooked after 4 1/2 hours and I had to add water to it. Added the peppers and kidney beans and cooked on low then for a half an hour. It was delicious!!!!

  4. This was lovely and I don’t like chilli usually. I found it cooked down quite a lot but added more tinned tomatoes to loosen it.

  5. Hi is it possible to make this without adding the vinegar or can I substitute it for something else. My husband can’t even tolerate the smell, let alone eat something with it in.
    Thankyou

  6. I made this with a joint of brisket and it was amazing, so tasty. I got 7 portions out of it so lots in the freezer for another day.

  7. Hi, do you have to fry ingredients and seal meat before hand? In the past when recipes have told me to do this I haven’t and it still tasted gorgeous. Do you think I could get away with chucking it all in the slow cooker straight away (I’m a lazy cook and a lazy pot wash haha). Thank you.

  8. This is one of my favourites. I would never have cooked with Ox cheek before but so glad I tried it, its delicious. Cooking a massive pot of it in the oven tonight for friends coming round.

  9. Hi Jane, I’m using the instant pot slow cooker, how long do you cook the beans and peppers for after the initial 6 hours, the method instructions don’t say.

  10. Hi I am a bit confused ‘re the vinegar and worsteshire sauce, you remove meat from pan then adding vinegar and wors sauce to meat or to the empty pan? Sorry my cooking skills are quite limited!!🤪

  11. Just had this ……..mmmmm is all I can say, I had it with rice, stuffed now. Used some fat free natural icelandic yoghurt in case I made it too spicy ……it was lovely without but the addition of the yoghurt took it to another level……
    Thank you, diet……what diet?

  12. Hi
    Once I’ve added the peppers & kidney beans how long should I continue to cook for in the slow cooker
    Laura

  13. I love a good chilli and was excited to try this, I’ve done it with the ox cheeks….amazing I love how simple and easy it is and the meat is so tender, my whole family love this….regular meal for my lot #yummy

  14. Hi , when cooking in the instant pot it states 60 minutes on manual, when I did this it went straight onto low pressure is that correct?
    Also it says 40 minutes or so in instant pot ? I’ve cooked lots of things from your book and always turn out fantastic, I have know introduced my family and friends.

    Julie x

    1. Hi Julie,

      You should be able to change the pressure level to high. I’ve amended the typo in the timings – it should be 60 minutes 😊

      Hope that helps!

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