Mexican Chilli Beef
When you're feeding hungry mouths and want something high in protein and goodness, this warming Mexican beef chili does the job.
Ingredients
- 2 peppers, sliced
- 2 carrots, diced
- 1 teaspoon of cumin
- 400 g of beef cheeks all visible fat removed
- 1 teaspoon of ground coriander
- 3 garlic cloves, crushed
- ¼ teaspoon smoked paprika
- 150 g mushrooms, cut into quarters
- 1 onion, diced
- 2 celery stalks, diced
- 2 tablespoons of tomato puree
- 1 tablespoon of white wine vinegar
- 1 beef bouillon cube
- 1 tablespoon of Worcestershire sauce
- 1 can of chopped tomatoes 400g
- sea salt
- 1 can of red beans 400g, we used in chili sauce
- ground black pepper
- 1 teaspoon of paprika
- 1 pinch of chili flakes with chili powder if you like it spicy!
- low calorie cooking spray
Instructions
SLOW COOKING METHOD
First, season beef cheeks well, then spray a skillet with low calorie cooking spray
Then, heat the pan and quickly brown the cheeks on both sides
Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze
Scrape and stir the golden pieces from the pan over medium heat. When most of the liquid has evaporated, spray the pan with low-calorie cooking spray.
Add the onions, garlic, mushrooms, celery and carrots. Cook for a few minutes, until they start to brown
Place the sautéed vegetables in the bottom of the slow cooker
Add the ground cilantro, paprika, cumin, smoked paprika, pepper flakes, tomato puree, beef bouillon cube and canned tomatoes
Stir well, then place the sealed beef cheeks on top
Cook 6 hours on high heat
Grate the meat using 2 forks (if it does not shred easily, you can cook it for another hour)
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 shrink and thicken
Taste and add a little more seasoning if needed. Serve sprinkled with chopped cilantro
DIGITAL PRESSURE COOKING PROCESS
First, season beef cheeks well, then spray a skillet with low calorie cooking spray
Then, heat the pan and quickly brown the cheeks on both sides
Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze
Scrape and stir the golden pieces from the pan over medium heat. When most of the liquid has evaporated, spray the pan with low-calorie cooking spray.
Add the onions, garlic, mushrooms, celery and carrots. Cook for a few minutes, until they start to brown
Place the sautéed vegetables at the bottom of the Instant Pot
Add the ground cilantro, paprika, cumin, smoked paprika, pepper flakes, tomato puree, beef bouillon cube and canned tomatoes
Stir well, then place the sealed beef cheeks on top
Set the Instant Pot to Manual for 60 minutes Natural pressure release
Grate the meat using 2 forks (if it doesn't shred easily, you can cook it for another 5 minutes NPR)
When the meat is cooked and grated, add the peppers and red beans and sauté. Bake without the lid for 20 to 30 minutes - This will allow the contents to shrink and thicken
Taste and add a little more seasoning if needed. Serve sprinkled with chopped cilantro. Happy Cooking Time.
