Mexican Chilli Beef

  • 10MINS
  • 7HR
  • 262KCAL

This Mexican Chilli Beef is an easy, warming stew that's full of spice! A great choice if you're counting calories or following a diet plan like Weight Watchers.

Simple Mexican Chilli Beef pinchofnom.com
4

NutritionPer Serving

  • Calories262
  • Carbs34g
  • Protein9g
  • Fat1g
  • Saturates0.2g
  • Sugars13g

Mexican Chilli Beef - Pinch of Nom Slimming Recipes

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 to know in the blurb!

When it comes to filling family meals with minimum fuss, it’s hard to beat a classic stew. Especially when you can pop all of your ingredients into the slow cooker or pressure cooker and forget about them until dinner time!

This Mexican Chilli Beef recipe is really versatile and thrifty – perfect if you’re feeding a large number or people, or wanting to batch cook. Packed full of nutritious veggies, we used carrots, celery, onions and peppers but you could add in courgette, butternut squash or whatever leftovers you have on hand. It also works with most types of beans, so it’s a great budget friendly meal without compromising on flavour!

We LOVE to use ox cheeks in Mexican Chilli Beef as they are so tasty, yet so cheap and incredibly low in fat. They’re almost as lean as a fillet steak if you have time to cook them low and slow for a long time.

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 or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Mexican Chilli Beef?

  • You need to count 4 Points per portion of this Mexican Chilli Beef recipe if you’re on WW Green. 
  • You need to count 3 Points per portion of this Mexican Chilli Beef recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Mexican Chilli Beef recipe if you’re on WW Purple.

It’s a really substantial and filling meal so you might even find you don’t need to serve it with anything!

Do you need any special ingredients to make Mexican Chilli Beef?

Ox cheeks are such an underrated, under used cut of meat that we love, especially for stews and casseroles that cook for a long time. They are cheaper than other types of steak, and 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.

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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.

The Instant Pot is basically a super slow cooker with a whole heap of other functions. It’s the safest pressure cooker out there – and you can have pulled pork cooked in just an hour! Yes, an hour! They’re available on Amazon, and if you follow us on Instagram, Facebook or Twitter we’ll let you know whenever it’s on offer.

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.

Slow cooker method

Step 1

Season the ox cheeks well, then spray a frying pan with some low calorie cooking spray.

Step 2

Heat up the pan and quickly brown the cheeks on both sides.

Step 2 pinchofnom.com

Step 3

Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze.

Step 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.

Step 4 pinchofnom.com

Step 5

Add the onions, garlic, mushrooms, celery and carrots. Cook for a few minutes, until they start to brown.

Step 5 pinchofnom.com

Step 6

Place the sautéed veg in the bottom of the slow cooker.

Step 6

Add the ground coriander, paprika, cumin, smoked paprika, chilli flakes, tomato puree, beef stock cube and tinned tomatoes.

Step 6 pinchofnom.com

Step 8

Stir well, then place the sealed ox cheeks on top.

Step 8 pinchofnom.com

Step 9

Cook for 6 hours on high.

Step 10

Shred the meat using 2 forks (if it doesn’t shred easily you can leave it to cook for another hour).

Step 10 pinchofnom.com

Step 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.

Step 11 pinchofnom.com

Step 12

Taste, and add some more seasoning if required. Serve sprinkled with some chopped coriander.

Instant Pot / Digital pressure cooker method

Step 1

Season the ox cheeks well, then spray a frying pan with some low calorie cooking spray.

Step 2

Heat up the pan and quickly brown the cheeks on both sides.

Step 3

Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze.

Step 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.

Step 5

Add the onions, garlic, mushrooms, celery and carrots. Cook for a few minutes, until they start to brown.

Step 6

Place the sautéed veg in the bottom of the Instant Pot.

Step 7

Add the ground coriander, paprika, cumin, smoked paprika, chilli flakes, tomato puree, beef stock cube and tinned tomatoes.

Step 8

Stir well, then place the sealed ox cheeks on top.

Step 9

Set the Instant Pot to Manual for 60 mins Natural Pressure Release.

Step 10

Shred the meat using 2 forks (if it doesn’t shred easily you can leave it to cook for another 5 minutes NPR).

Step 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.

Step 12

Taste, and add some more seasoning if required. Serve sprinkled with some chopped coriander.

Mexican Chilli Beef - Pinch of Nom Slimming RecipesWhat 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!

Creamy Mashed Potatoes pinchofnom.com
Easy Peasy
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  • 176KCal
Rustic Potato Wedges pinchofnom.com
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  • 45MINS
  • 239KCal
Savoury Rice pinchofnom.com
Easy Peasy
  • 35MINS
  • 379KCal

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.

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.

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 Mexican Chilli Beef 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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Mexican Chilli Beef

This Mexican Chilli Beef is an easy, warming stew that's full of spice! A great choice if you're counting calories or following a diet plan like Weight Watchers.
  • Prep Time
    10 MINS
  • Cook Time
    7 HR
  • KCals 262
  • Carbs 34G
WW Points
  • 4 Green
  • 3 Blue
  • 3 Purple

Ingredients

  • 400 g ox cheeks all visible fat removed
  • 1 onion diced
  • 2 carrots diced
  • 2 sticks celery diced
  • 3 cloves garlic crushed
  • 150 g mushrooms quartered
  • 2 peppers sliced
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp cumin
  • ¼ tsp smoked paprika
  • 1 pinch chilli flakes some chilli powder if you like it spicy!
  • 2 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 1 tbsp white wine vinegar
  • 1 beef stock cube
  • 1 tin chopped tomatoes 400g
  • 1 tin kidney beans 400g, we used in chilli sauce
  • sea salt
  • ground black pepper
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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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

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32 comments

See what others have to say

JulesThursday 25th July 2019

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

Reply

    Emma TWednesday 25th September 2019

    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!

    Reply

SarahSunday 24th March 2019

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

Reply

    LisaMonday 8th April 2019

    Hi Sarah!
    Ox cheeks are an amazing cut of meat, for slow cooking. Glad you all enjoyed it!

    Reply

Laura HillFriday 8th March 2019

It’s now most definitely one of mine also, it was absolutely delicious ????
Laura

Reply

Laura HillMonday 4th March 2019

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

Reply

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