CHB Beef Cheek Chilli
One of our popular dine in options, with melt in the mouth beef, chorizo and chipotle chilli. Served on fluffy jacket potatoes with sour cream, cheese, fresh avocado salsa and jalapeños to taste. We do the long slow cook for you while you stay, leaving you to play with a fire at the end! But if you want to give it a try at home, here’s my tried and tested recipe:
- 1kg beef cheeks
- 500g beef mince
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tsp cinnamon
- 1 tbsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp cayenne pepper
- 2 tsp oregano
- 2 tbsp olive oil
- 500ml beef stock
- 4 cooking chorizo sausages, sliced
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 tbsp Chipotle paste
- 1 x 400g tin tomatoes
- 2 tbsp tomato purée
- 1 x 400g tin kidney beans
- 1 x 400g tin black beans
- 1 tbsp red wine vinegar
- 1 square of dark chocolate
- fresh coriander leaves
Method
- Score the cheeks lightly and rub with the spices, olive oil and seasoning.
- In a large frying pan, fry quickly until the beef is browned all over. Deglaze the pan by adding a little stock and scrapping the bottom of the pan. Set this liquid aside and add a little more oil. Fry the chorizo, onions, garlic and peppers.
- Transfer to a slow cooker or casserole and add the remaining ingredients. Cook in the bottom oven of an aga or slow cooker on low for 4-5 hours, until the brisket is tender.
- The meat can now be shredded with two forks before serving.
If you’re staying Dragonfly Cabin or Wildflower Wagon, your chilli will be delivered in a cast iron pan to heat up over the fire along with your precooked jacket potatoes to warm in the coals. Guests in The Cowshed reheat their chilli and jackets in the microwave, both are easy ways to enjoy a slow cooked meal without the hassle!