• 1.5kg Beef Cheeks (you can use chuck or gravy beef, but I like the richness and texture of cheeks).
• 2 chopped medium onions
• 4 crushed cloves garlic
• 100g jalapenos, blitzed in a food processor (remove the seeds first, if you'd like it to be less spicy)
• 400g Passata
• Beef Stock
• 2 heaped tablespoons of Jackalope Adobo Signature Rub
• 400g tin of Black Beans

• First, seal (quickly sear) your beef cheeks and set them aside.
• Then gently fry the onions, garlic and jalapenos until golden brown. Add in the Adobo Rub and mix it in.
• Next, to deglaze with a touch of beef stock (meaning to make a mini amount of stock or sauce, by adding liquid to a pan in which there are food particles and cooking juices). Now return beef cheeks to the pot. Add the passata in, and top the pot up with beef stock. Bring it all to a boil, then drop heat very low.
• Allow it to cook for about 6-8 hours. If the beef cheeks fall apart when you poke them, that's when you know your work is almost over. Remove the cheeks, shred and then return to the pot. Rinse the tin of black beans and add them to the pot.
• Reduce until it reaches a thick consistency, then season with salt and pepper or SPG dry rub seasoning. Serve the chilli in bowls with some crusty bread, a lime wedge, topped with fresh coriander. The lime juice really gives this dish a wicked twist.

Many thanks to Todd Hill of Jackalope Slow Food for his incredible Adobo Beef Cheek Chilli Con Carne recipe!