This weekend’s Super Bowl will be played in chilly New Jersey. So for my friends in the Northeast, I’m prescribing a nice hot bowl of chili.

But when deciding to cook up a pot of chili, I decided to add a twist and use one of my favorite new beef cut – beef cheeks.

I don’t know why, but cooking with this tough but intense piece of the cow really makes your home smell so amazing during the slow-cooking process. And when you’re eating, it’s a nice tender bite when cooked for the right amount of time.

I don’t have any sides for this party (but what exactly is a seahawk?) so I’ll probably be watching the commercials, and enjoying the smell of beef cheeks. Enjoy!

The finished dish

The finished dish

Beef Cheek Chili Recipe
Makes 4 to 5 servings

2 lb. beef cheeks (about two cheeks), cut into 1/2-inch cubes
2 cans kidney beans (15-oz. can)
2 cup beef broth
1 cup water
1/4 cup red wine
1 red onion, diced
1 green bell pepper, seeded and diced
1 to 2 chipotle pepper from a can, finely diced
2 cloves garlic, minced
2 T chili powder
1 T Spanish smoked paprika (pimenton)
1 T red pepper flakes
1 t Cumin powder
hot sauce like Sriracha
2 T flour
extra virgin olive oil
salt and pepper
cheddar and mozzarella cheese for garnish

Trim excess fat from beef cheek and cut into bite-size cubes. Then place in bowl and mix in chili powder, paprika, red pepper flakes, and cumin. Set aside.

In a large pot, warm 2 T oil over medium high heat. Add onion, garlic and bell pepper and cook until soften and onion is translucent. Then add beef cheek (add more oil if needed) and brown, about 2 minutes on both side. Sprinkle flour with beef and cook the flour for about a minute. Then add wine, using a flat spatula to scrape up any brown bits from the bottom of the pan. Cook the wine down for about two minutes.

Beef cheeks coated with spices before cooking

Beef cheeks coated with spices before cooking

Add broth, water, and chipotle peppers. Bring to boil and then reduce to simmer, cook covered until the beef cheeks get soft, about 45 to 60 minutes. When almost done, add the beans (rinsed and drained), and cook for 10 minutes. Then season the chili to taste, with salt, pepper, and hot sauce. Remove from heat and ladle into bowls and garnish with cheese and serve with crackers.

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4 Responses to Warm Up with My Beef Cheek Chili Recipe

  1. Tara says:

    Yum, beef cheek…goes so good with jellyfish. 🙂 Love the unique touch on the classic chili.

  2. Carolyn Jung says:

    I am so into beef cheeks now that I know I can get them easily from Prather Ranch. I already have four in my freezer awaiting a future braise. 😉

    • Ben Ben says:

      But I’ve learned you have to get there early because they sell out. Luckily I’ve found it at Marin Suns too.