Lucky Recipes

Mexican

Beef Cheek Chilli!


  • Cooking Time: 3 hours.
  • Difficulty: Medium
  • Serves: 4 - 6 (but freezes great - so make a big one!)
Beef Cheek Chilli!

Ingredients

  • 2kg beef cheeks
  • 3 white onions (finely diced)
  • Half a tub of Lucky Taco Exciting Carrots (chopped finely or pulsed in a food processor)
  • 2 sticks celery (finely diced)
  • 6 cloves garlic (chopped finely)
  • 1 cup red wine
  • 2 cups water
  • 0.5 cup lime juice
  • 700ml tomato pulp (we use Mutti)
  • 2 x tins kidney beans (rinsed & drained)
  • 4 TBSNS Heinz tomato ketchup
  • 4 chillies (or less or more depending on how hot you like it) - (chopped finely)
  • 1 TBSPN Lucky Taco Chipotle hot sauce
  • 2.5 TSPNS chilli flakes
  • 2 TSPNS ground cumin
  • 2 TSPNS ground coriander
  • 1 sticks cinnamon
  • 1 cube of dark chocolate
  • 2 TBSNS red wine vinegar
  • 2 TBSNS worcestershire sauce
  • 2 beef stock cubes (crumbled)
  • Zest of 1/2 orange
  • Canola oil for frying meat etc...
  • Sliced red cabbage & coriander to garnish.
  • Method

    • Trim the sinew off the beef cheeks. This takes a bit of time - but must be done! It's a super tough cut of meat. Make sure you have a sharp knife & once trimmed, cut into bite-size chunks.

    • Heat a large frying pan over high heat. Add some canola oil to the pan. In batches brown the meat. Do NOT over-crowd the pan. If you do, the meat will broil instead of brown.

    • In a large pot, heat some canola oil over medium heat.

    • Add garlic, chilli, onion, celery & blitzed Exciting Carrots.

    • Sauté until soft.

    • Increase heat & add browned beef cheeks.

    • Add all the dry ingredients & mix well.

    • Pour in red wine & water and boil for a few mins.

    • Add tomatoes, worcestershire sauce, red wine vinegar, lime juice, chocolate, tomato ketchup, orange zest & hot sauce.

    • Season well with salt and pepper.

    • Bring to a very low simmer, cover with lid and cook for 2.5 hours. Check & stir every 20 minutes / half an hour.

    • After 2.5 hours. Add kidney beans. ONLY add these at the end. If you add them at the beginning, they can catch on the bottom of pot and burn. This will ruin your chilli & you will have a little cry (yes, this happened). I'm SAVING you from this sadness. You've been warned.

    • Taste the meat. It should be meltingly tender. Season according to taste.

    • Serve up the deliciousness with crusty bread.

    • Add some sliced red cabbage on top for crunch and some fresh coriander.

    • YUMMMMMM!

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