Mexican Beef Chili Recipe

Introduction

This Mexican beef chilli is a hearty and flavorful dish perfect for family dinners or gatherings. Packed with tender stewing beef, smoky chipotle, and a rich tomato base, it’s warming and satisfying. Serve it with garlic bread and salsa for a complete meal.

Ingredients

• Up to 6 tbsp sunflower oil
• 4kg stewing beef
• 4 white onions, sliced
• 4 tbsp chipotle paste
• 8 garlic cloves, crushed
• 50g ginger, grated
• 1 tbsp ground cumin
• 2 tsp ground cinnamon
• 1 tbsp plain flour
• 2l beef stock
• 3 x 400g cans chopped tomatoes
• 1 tbsp dried oregano
• 5 x 400g cans pinto or kidney beans, drained

Instructions

1. Step 1: Heat a small drizzle of oil in an extra-large flameproof dish. Brown the stewing beef in batches, adding a little more oil as needed. Remove the browned meat and set aside.
2. Step 2: Add 1 tbsp oil to the dish, then add the sliced onions. Cook for 7-10 minutes or until caramelised and soft.
3. Step 3: Stir in the chipotle paste, crushed garlic, grated ginger, ground cumin, ground cinnamon, and plain flour with the onions. Cook for 2 minutes to develop the flavors.
4. Step 4: Gradually pour in the beef stock, stirring continuously to combine everything smoothly. Add the chopped tomatoes and dried oregano. Season with salt and pepper, then simmer for 10 minutes.
5. Step 5: Return the browned beef to the dish. Cover and simmer gently for about 1 hour 45 minutes or until the meat is tender.
6. Step 6: Remove the lid, add the drained beans, and cook for a further 15 minutes. If the sauce seems thin, let it boil uncovered for another 5-10 minutes to thicken.
7. Step 7: Taste and adjust seasoning before serving. Enjoy with garlic bread and salsa on the side.

Tips & Variations

• For extra smoky flavor, add a chipotle chili in adobo sauce along with the paste.
• Swap pinto beans for kidney beans based on your preference or availability.
• To make it spicier, include some chopped fresh chili or cayenne pepper.
• Using a slow cooker is a great alternative if you prefer hands-off cooking—brown the meat and cook everything on low for 6-8 hours.

Storage

Store leftover chilli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other cuts suitable for slow cooking, like chuck or brisket, work well. They become tender and flavorful after simmering slowly.

Is it possible to make this recipe vegetarian?

You can omit the beef and use extra beans, lentils, or textured vegetable protein (TVP) with vegetable stock to create a vegetarian version.

Mexican Beef Chili Recipe

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★★★★★

4.7 from 71 reviews

• Author: Cleo
• Total Time: 2 hours 35 minutes
• Yield: Serves 12 1x

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Description

A hearty and flavorful Mexican beef chili packed with tender stewing beef, smoky chipotle, and a blend of aromatic spices, simmered with beans and tomatoes to create a rich and comforting dish perfect for family meals or gatherings.

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Ingredients

Scale 1x2x3x

Meat and Aromatics

• Up to 6 tbsp sunflower oil
• 4 kg stewing beef
• 4 white onions, sliced
• 8 garlic cloves, crushed
• 50 g ginger, grated

Spices and Seasonings

• 4 tbsp chipotle paste
• 1 tbsp ground cumin
• 2 tsp ground cinnamon
• 1 tbsp plain flour
• 1 tbsp dried oregano
• Salt and pepper, to season

Liquids and Beans

• 2 liters beef stock
• 3 x 400 g cans chopped tomatoes
• 5 x 400 g cans pinto or kidney beans, drained

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Instructions

1. Brown the Meat: Heat a small drizzle of sunflower oil in an extra-large flameproof dish over medium-high heat. Brown the stewing beef in batches, adding a drop more oil as needed to prevent sticking. Once browned, remove the beef from the dish and set aside.
2. Caramelize Onions: Add 1 tablespoon of oil to the dish, then add the sliced onions. Cook them for 7-10 minutes, stirring occasionally, until they are nicely caramelized and golden brown.
3. Add Aromatics and Spices: Stir in the chipotle paste, crushed garlic, grated ginger, ground cumin, ground cinnamon, and flour with the onions. Cook the mixture for about 2 minutes to release their flavors, stirring continuously to avoid burning.
4. Incorporate Liquids and Simmer: Gradually pour in the beef stock while stirring continuously to combine all ingredients smoothly. Add the chopped tomatoes and dried oregano, season with salt and pepper, then bring the mixture to a simmer. Let it simmer gently for about 10 minutes.
5. Cook the Beef: Return the browned beef to the dish. Cover the pot with a lid and allow it to simmer very gently for about 1 hour and 45 minutes, or until the meat is tender and the flavors have melded together.
6. Add Beans and Reduce Sauce: Remove the lid, add the drained pinto or kidney beans, and cook uncovered for the final 15 minutes. If the sauce appears too thin, increase the heat slightly and let it boil down for another 5-10 minutes with the lid off until it thickens to your liking.
7. Adjust Seasonings and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot, ideally with garlic bread and salsa for a complete Mexican-inspired meal.

Notes

• You can substitute kidney beans for pinto beans or use a mix for varied texture and flavor.
• Chipotle paste adds a smoky heat; adjust the quantity to your spice preference.
• Brown the beef in batches to ensure proper caramelization and avoid overcrowding the pan.
• Simmering slowly and gently is key to tender meat and rich flavors.
• This chili tastes even better the next day as the flavors continue to develop.

• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican beef chili, stew, chipotle, spicy chili, slow simmered chili, bean chili, hearty beef stew, comfort food