If you were lucky enough to join us at Jewson Live, you may have caught a whiff of Peter Sidwell’s delicious chilli coming from the Symphony Kitchens stand. It’s the perfect weekend treat to feed the whole family, with a little extra leftover for Monday’s lunch – if you can resist! Serving four people and costing around £3.50 per portion, what’s not to love?!
We’ve laid out exactly how to make it below, so get cooking!
INGREDIENTS
1 ox cheek / beef shin / mince
200g chorizo diced
2 tbsp of olive oil
3 shallots or 1 medium onion
1 tbsp of cumin
400ml of beer
2 tins chopped tomatoes
2 beef stock cubes
30g dark chocolate
1 tsp of salt
1 tsp of pepper
4 medium sweet potatoes
50ml sour cream
1 handful of chopped coriander
1 lime
RECIPE
- Heat a large sauce pan with a drizzle of oil and place the ox cheek and diced chorizo into the pan
- Cook the ox cheek on each side until golden brown
- Add the cumin, beer and chopped tomatoes
- Pour in the beef stock and seasoning
- Place a lid on the pan and cook in the oven at 160c for 3 to 4 hours, or until the beef is tender
- After a couple of hours, place the sweet potatoes into the oven to bake for 1 hour until soft
- Remove the beef from the oven and finish with fresh coriander
- Cut open the sweet potatoes and top with the beef chilli
- To finish, spoon over the sour cream and squeeze a lime over the chilli before serving
For a step by step guide, check out our video to see Peter in action.