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+ servings

Mexican Chilli Beef

  • 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

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