Wednesday, December 9, 2020

Mexican Chilli Beef


 



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.