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Peter Sidwell’s Chilli Con(struction) Carne

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!


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


  1. Heat a large sauce pan with a drizzle of oil and place the ox cheek and diced chorizo into the pan
  2. Cook the ox cheek on each side until golden brown
  3. Add the cumin, beer and chopped tomatoes
  4. Pour in the beef stock and seasoning
  5. Place a lid on the pan and cook in the oven at 160c for 3 to 4 hours, or until the beef is tender
  6. After a couple of hours, place the sweet potatoes into the oven to bake for 1 hour until soft
  7. Remove the beef from the oven and finish with fresh coriander
  8. Cut open the sweet potatoes and top with the beef chilli
  9. 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.