Dinner

Mexican Beef Chili Recipe

Name: Mexican Beef Chili Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Mexican
Ingredients: Up to 6 tbsp sunflower oil; 4 kg stewing beef; 4 white onions, sliced; 8 garlic cloves, crushed; 50 g ginger, grated; 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; 2 liters beef stock; 3 x 400 g cans chopped tomatoes; 5 x 400 g cans pinto or kidney beans, drained

ByCleo Brixton November 20, 2025November 20, 2025

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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.

The image shows a large white pot filled with dark brown chunks of stewed meat in a rich sauce, sitting on a striped cloth with purple, blue, and white stripes on a white marbled surface. Behind the pot, there is a white plate filled with a fresh green salad that has pieces of tomatoes and cucumber, and another plate with toasted bread topped with a golden baked mixture. The photo has bright, natural light, and the whole scene looks fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: Add 1 tbsp oil to the dish, then add the sliced onions. Cook for 7-10 minutes or until caramelised and soft.
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.
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.
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.
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.
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.