Dinner time, Winter warmers

Cowboy chilli

This is a proper meaty, tasty chilli. So warming, filling and delicious, just what you want when the weather is as bad as it is! Made with ox cheek – a cheap but tasty cut, it adds so much depth to this recipe, but you can use beef if you can’t get hold of any.


1 x ox cheek

1/2 onion diced

1 stick of celery diced

1/4 yellow pepper diced

1/4 green pepper diced

50ml bourbon

1 tbs (tablespoon) paprika

1 tsp cayenne

1 tsp cumin

1 x 400g tin chopped tomatoes

1 x 400g tin kidney beans


Start by trimming the fat off the ox cheek

Heat a pan on a medium high heat and brown the meat on all sides

Remove the meat, turn down the heat, add a little oil and fry the onions, celery and peppers for about 5 mins

Once the veggies have softened add the bourbon and allow to bubble off

After about 2 mins add the spices and stir

Add the tomatoes, 1/2 tin water, and the kidney beans and bring to the boil

Check the seasoning and pour into a casserole dish. Place the beef on top of the vegetable mix, cover and put in the oven for 4 hours on 130 fan

Once cooked pull apart the meat and mix into the chilli

Serve with rice, this is a hefty meal and will satisfy the most hungry of appetites!

Serves 4

Cals – 258, fat – 5.5, carbs – 10.8, protein – 36.3,

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