Once you have tasted this recipe I don’t think that you will ever make Chilli any other way again. If you have a slow cooker or an Aga then this is a perfect recipe for you, but fear not, my Mum doesn’t have either and she has tried and tested this recipe in a conventional oven and it works perfectly. I normally serve this chilli with an avocado salsa, sour cream and some little bowls made out of shop bought tortilla wraps. All you do is scrunch balls (approximately the size of a fist) of foil, drape the wraps over the balls and into the oven for a few minutes. Leave to cool and ta da! Lovely edible bowls. Enjoy!
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INGREDIENTS
Serves 6-8
4 ox cheeks approximately 1.5 kg
3 onions - roughly sliced
5 cloves garlic - crushed
190g cooking chorizo - sliced
2 peppers - sliced
200g mushrooms - sliced
300 ml red wine
1 tin of tomatoes or passata
Optional fresh chilli - finely chopped
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Spices
1 tablespoon smoked paprika
2 teaspoons mild chilli powder
1 teaspoon cumin
1 teaspoon chipotle chilli flakes (regular chilli flakes will do)
1 tin black beans (any beans will do) - drained and rinsed
Coriander to serve
METHOD
Preheat the oven to 135/140
Start by browning the whole cheeks, you will need to do this in batches. Set aside the meat and add the onion to the pan. Cook until soft and sweet. Add the garlic and the chorizo and cook for 5 minutes. Add the peppers and mushrooms and cook for 10 minutes. Stir in the spices (and optional chilli) Add the wine and turn up the heat a little to cook off the alcohol. Pour in the tomatoes and return the cheeks to the pan. Bring to a gentle simmer, and into the oven / simmering oven / slow cooker for at least 6 hours, but anything up to 7 will be fine. Remove from the oven and gently pull the cheeks apart. Stir in the beans and warm through.