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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
