I love slow cooked beef and when I saw the photo of a Texan Chili in The Food Lab book, I instantly wanted to create it. I wasn’t totally happy with the recipe though so thought I’d make some modifications. The recipe in the book is pretty much meat, an onion, chilis and spices. That was a bit limited and I wanted to bulk it out a bit so fused it with the usual chili I make and added sliced mixed peppers, chopped tomatoes and kidney beans along with a few spice changes.
Also, rather than just using diced beef I added some Waitrose Ox cheek (from the meat counter). I saw it online and had never tried it so thought this was a good test. At just £7.99 per kg it’s a fair bit cheaper than the beef and stew recipes online spoke of how delicious and rich it is. First impression was how dark red the meat was, then how tough it was to cut compared to beef. I browned it off in a cast iron pan and the edges of the meat went a dark, caramelised brown. It looked great! In comparison, the beef didn’t look as impressive when it had browned. The ox cheek kept its lovely, charred edges all through the cooking too.
After browning the meat I added it to the slow cooker along with the sweated onions and garlic and the rest of the ingredients apart from the cornflour and kidney beans. I slow cooked it on low overnight and then early in the morning added the cornflour and kidney beans. I switched the temperature to high and left the lid off for a few hours to allow the Chili to thicken.
Then it was the taste test: Wow! The spice level was perfect for me. It had a comforting, warming heat while not being so spicy that it made my nose run uncontrollably and my lips burn! It was delicious. The meat was all tender and I couldn’t tell the difference between the ox cuts and beef cuts. They tasted the same to me. As the ox cheek is a cheaper cut it makes sense to use it when slow cooking as an alternative to beef. It’s also pretty lean.
Texan Chili Recipe
Serves: 6
Ingredients:
Chili paste:
4 dried chili, deseeded and torn
3 Jalapeno peppers or large green chilli peppers descended and cut into chunks
1 heaped tsp chipotle paste
125ml chicken stock
The Chili:
3 cloves garlic, minced/finely sliced
1 red onion, diced
About 1kg of meat (I used 800g lean, diced braising/casserole beef and 330g Ox cheek)
500g sliced mixed peppers (frozen is fine)
1/2 tsp Ground Cinnamon
1/2 tbsp Ground Cumin
1 tsp Smoked Paprika
1 tsp Coriander paste
1 tsp Dried Oregano
15 squirts Turci BBQ spray (Or 1 Tbsp smoked BBQ sauce) *optional
Fresly ground salt and pepper
500ml chicken stock
400g tin of chopped tomatoes
1 tin kidney beans
20g cornflour
Method:
1. Fry/toast the dried chilis and jalapenos on a medium heat until the dried ones start to colour. Add 125ml chicken stock and leave to simmer until the dried chilis are rehydrated. Once cooked, add to a blender with chipolte paste and blend into a chili paste.
2. Fry the onion and garlic until soft and then add to the slow cooker.
3. Brown the Ox cheek and diced beef in batches and then add to the slow cooker.
4. Add the rest of the ingredients apart from the kidney beans and cornflour.
5. Leave to cook overnight or for at least 4 hours on low in the slow cooker.
6. Drain the kidney beans and add to the slow cooker.
7. Spoon out liquid and mix with the cornflour to form a thin paste and then pour into the slow cooker.
8. Switch to high and take the lid off. Leave to cook for a few hours for the Chili to reduce and thicken.
Macros (Per serving): 341kcal (44P, 18C, 10F)