Ultimate Beef Cheek Chili Con Carne

• 400 ml strong coffee, strong
• 1 guajillo chili
• 1 ancho chili
• 1 cascabel chili
• 2 beef cheek
• 1½ tablespoons smoked paprika
• 1 tablespoon cumin
• 1 tablespoon coriander seeds
• 1 tablespoon Marmite
• 1 lemon
• salt, pinch
• 1 red onion, diced
• 1 red pepper, diced
• ½ red chili, diced
• 1 cinnamon stick

Preparation

1. Step 1

   0:18
   Add 400 ml strong coffee to a pan and bring to heat. Add one each of guajillo, ancho, and cascabel chilies. Remove from heat and set aside to rehydrate the chilies.
2. Step 2

   1:02
   Trim the skin from the beef cheeks and score the meat all over.
3. Step 3

   2:10
   Sear the scored beef cheeks in a hot pan until browned on all sides.
4. Step 4

   2:42
   Mix together the smoked paprika, cumin, coriander seeds, Marmite, juice from one lemon, and a good pinch of salt to make a rub.
5. Step 5

   3:22
   Coat the seared beef cheeks thoroughly with the spice rub.
6. Step 6

   3:45
   Add the rehydrated chilies and coffee mixture to the pan with the rubbed beef cheeks. Add one diced red onion, one diced red pepper, half a diced red chili, and one cinnamon stick. Bring to a boil then reduce to a simmer.
7. Step 7

   4:41
   Simmer low and slow for 4 hours until the meat pulls apart easily.
8. Step 8

   4:51
   Remove from heat. Pull the tender beef apart and serve in the middle of the table with rice, guacamole, sour cream, tortillas, and lime wedges.