Mexican-Style Chilli Beef

10MINS
7HR
Serves 4
340KCAL

This Mexican-Style Chilli Beef is an easy, warming stew that's full of spice! A great choice if you're counting calories or following a diet plan like Weight Watchers.

Also in these categories:

Simple

Gluten Free If using GF stock cubes and Worcestershire sauce
Dairy Free
Freezable

NutritionPer Serving

Calories340
Carbs32g
Protein35g
Fat5.4g
Saturates1.9g
Sugars17g

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Karolina Rogers, Peterborough

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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

When it comes to filling family meals with minimum fuss, it’s hard to beat a classic stew. Especially when you can pop all of your ingredients into the slow cooker or pressure cooker and forget about them until dinner time!

This Mexican-Style Chilli Beeff recipe is really versatile and thrifty – perfect if you’re feeding a large number or people, or wanting to batch cook. Packed full of nutritious veggies, we used carrots, celery, onions and peppers but you could add in courgette, butternut squash or whatever leftovers you have on hand. It also works with most types of beans, so it’s a great budget friendly meal without compromising on flavour!

We LOVE to use ox cheeks in Mexican-Style Chilli Beef as they are so tasty, yet so cheap and incredibly low in fat. They’re almost as lean as a fillet steak if you have time to cook them low and slow for a long time.

What diets is this Mexican-Style Chilli Beef suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;

Stock cubes
Worcestershire sauce

You could also enjoy this Mexican-Style Chilli Beef if you’re dairy free.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

Do you need any special ingredients to make Mexican-Style Chilli Beef?

Ox cheeks are such an underrated, under used cut of meat that we love, especially for stews and casseroles that cook for a long time. They are cheaper than other types of steak, and Morrisons and Waitrose often have them in stock.

Of course if you don’t like or can’t get ox cheeks, you can use any type of stewing or braising steak.

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You can cook this recipe in a slow cooker or electric pressure cooker. You can generally pick up slow cookers in the supermarket, or you can purchase either item on Amazon.

The Instant Pot is basically a super slow cooker with a whole heap of other functions. It’s the safest pressure cooker out there – and you can have pulled pork cooked in just an hour! Yes, an hour! They’re available on Amazon, and if you follow us on Instagram, Facebook or Twitter we’ll let you know whenever it’s on offer.

How many calories are in this Mexican-Style Chilli Beef?

There are 340 calories in each portion of our slimming friendly Mexican-Style Chilli Beef. This means it falls into our Everyday Light recipe category.

This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Slow cooker method

Step 1

Season the ox cheeks well, then spray a frying pan with some low calorie cooking spray.

Step 2

Heat up the pan and quickly brown the cheeks on both sides.

Step 3

Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze.

Step 4

Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some low calorie cooking spray.

Step 5

Add the onions, garlic, mushrooms, celery and carrots. Cook for a few minutes, until they start to brown.

Step 6

Place the sautéed veg in the bottom of the slow cooker.

Step 7

Add the ground coriander, paprika, cumin, smoked paprika, chilli flakes, tomato puree, beef stock cube and tinned tomatoes.

Step 8

Stir well, then place the sealed ox cheeks on top.

Step 9

Cook for 6 hours on high.

Step 10

Shred the meat using 2 forks (if it doesn’t shred easily you can leave it to cook for another hour).

Step 11

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 reduce and thicken.

Step 12

Taste, and add some more seasoning if required. Serve sprinkled with some chopped coriander.