Mexican beef chilli

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• The Trautbec

  16 December 2011

  The Trautbec rated and commented on this recipe

  

  I used slightly less chipotle paste as my 7 year-old was eating too. The recipe was left in a slow cooker for 8-hours so the meat was very tender. This kept me going for lunch the next day too. MMMMmmmmm Sublime...

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• Linda Evans

  18 December 2011

  Linda Evans rated and commented on this recipe

  

  Great recipe, lovely hot, smoky flavour and meat so tender you could cut it with a spoon! I used Discovery Chipotle paste (from Waitrose) and added the stated amount. The end result was very hot, even my hubby who likes his chilli firey suggested I use a little less next time! I'll probably add 3 of the recommended 4 tbls when I next make it.

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• ruby2006

  30 December 2011

  ruby2006 rated and commented on this recipe

  

  Brilliant dish, made it last night and still have loads for tonight. I only used 2 tblsp of the chipotle paste as it is strong and it was just right, I do like my food spicy but I do think that 4 tblspn is rather over the top as you wouldnt be able to taste it. I definately recommend this dish if you get bored of chilli con carne also the beef was so soft that it melted in your mouth. I will be doing this dish again and freezing it in batches as it is a great winter warmer.

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• ukcadman

  30 December 2011

  ukcadman commented on this recipe

  I'm struggling to find Chipotle Paste any suggestions on an alternative?

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• Nobby114

  31 December 2011

  Nobby114 commented on this recipe

  I've had to buy chipotle Tabasco sauce. It's for the smokey flavour. Am adding some cayenne pepper for the spice. Will see how it goes.

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• Nobby114

  01 January 2012

  Nobby114 rated and commented on this recipe

  

  Fab recipe. The Tabasco chipotle worked a treat. Everyone loved it.

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• rhianrobinson0

  08 January 2012

  rhianrobinson0 commented on this recipe

  Good tasty recipe. Have made twice. Divide the quantities by 4 if making for 2 with plenty of left overs. Haven't been able to lay my hands on any chipotle paste so used chipotle chilli sauce instead

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• Lisa

  11 January 2012

  Lisa rated and commented on this recipe

  

  Made this for a family get together at the weekend and made the full 4kg batch. Even with 7 adults and 2 children still had lots left over to freeze. It was lovely and tender and we all enjoyed it enormously. Made a nice change from regular chilli and my husband prefered the pinto beans to kidney beans.

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• Karen44

  21 January 2012

  Karen44 rated and commented on this recipe

  

  I made this over the Christmas. Left it in the slow cooker all day. The beef simply melted in the mouth. I too reduced the chipotle paste. This recipe is a really pleasant change from the usual chilli. I also added a tablespoon of Reggae Reggae sauce to add an extra smokey flavour. Will definitely make this again. A great dish to entertain friends with, without spending loads of time in the kitchen!

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• mich_mkp

  23 January 2012

  mich_mkp rated and commented on this recipe

  

  Love this! I couldn't get chipotle paste in time to make this (apparently Waitrose stock it, but there isn't one near me so will have to pick some up next time I'm near a big one), so instead I used double the amount of regular chilli from a tube (lazy I know, but it works!). I say double, but I quartered the recipe to make 4 individual portions as I only have a tiny freezer. Bloomin lovely, and am planning on having this again this week.

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• Kerrie

  25 January 2012

  Kerrie rated and commented on this recipe

  

  Wow this is AMAZING!! Tried this tonight for the first time however I decided to slow cook it in the oven on 140c in a fan oven added a touch of red wine to YUM... Cooked it for 7hrs topped up with a little stock during cooking mixing well oh and I broke down the above ingredients to serve 4. Defo doing again :)) happy days

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• dragonma5306

  29 January 2012

  dragonma5306 rated and commented on this recipe

  

  Made half the recipe and I would say that would comfortably serve 8. Could not find the chipotle paste so I used the chipotle Tabasco instead. I used the same quantity (ie, 2tbsp for half the recipe) and although flavoursome and tasty it was not very spicy (even for me, and I do not like my food especially spicy) so next time I would add another tbsp of Tabasco (or 2 to the full recipe). Apart form that, the beef was soft and just fell apart - a great recipe which is now portioned up in the freezer as another easy meal or two!

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• KathrynV

  24 February 2012

  KathrynV rated and commented on this recipe

  

  Delicious! Made for a family get-together and everyone loved it. There were plenty of left-overs for the next day too. Couldn't get chipotle paste (even from Waitrose) so used Belazu smoked chilli jelly instead (which I got from Sainsburys). Just the right amount of heat and the meat was incredibly tender. A real winner of a dish - great for relaxed entertaining.

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• Lizzy B

  25 February 2012

  Lizzy B commented on this recipe

  I halved the amounts and used only 500g creamed tomatoes rather than 600g chopped tomatoes. But towards the end, I found it didn't taste quite tomatoey enough, so added a couple of tablespoons of tomato puree. I used Sainsbury's Mexican Paste (in a jar near their 'gourmet/specials' selection) and it wasn't quite hot enough. I put in some grated chilli flakes to compensate. I also had tonnes of sauce - absolutely loads! and not quite thick enough. I wonder if the chopped tomatoes would have helped make it thicker. I also put it in the oven, for 2 hours on 140 degrees, seemed to go really well but I should have left the lid off for the last hour or so to thicken the sauce. I served it with white rice and sour cream - hubby complained there should have been tortilla chips too ;) but yes, very yummy, thought it might be too cumin-y but it was fine.

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• Kathy

  17 March 2012

  Kathy rated and commented on this recipe

  

  Divided the ingredients by 5 to make enough for two plus leftovers, it was fairly easy and very tender and tasty. Not hugely spicy though so I might add a chilli next time. Used black beans as supermarket out of pinto beans and we're fed up with kidney beans.

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• Grace

  08 April 2012

  Grace rated and commented on this recipe

  

  Halved the amount and it served 7 generously. Really lovely served with the salsa.

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• Sare1983

  30 April 2012

  Sare1983 rated and commented on this recipe

  

  Wonderful recipe! The sauce is too thin at the end, and it's worth taking the meat out and thickening it for 10mins. Couldn't find chipolte paste, so I made a mix of dried chipolte chillis, oil, garlic, ground coriander, thyme and black pepper in the food processor. You don't need a great deal of it though

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• mmow

  10 May 2012

  mmow rated and commented on this recipe

  

  Made half quantity of this for a family meal along with sausage pasta bake - even though it was half quantity it made loads. Had never used chipotle paste before so was carefull about the amount I put in. the sauce was rich and very tasty also used red kidney beans as I always have them in. I made it the day before I wanted it to let the flavours develop. Will be making it again.

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• Catherine

  22 May 2012

  Catherine commented on this recipe

  how long will this keep in the fridge? should i warm it up on the hob? i dont want the meat to toughen.

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• BillyTheDog

  07 June 2012

  BillyTheDog commented on this recipe

  I haven't yet tried this recipe BUT I really wish the lists of ingredients generally on this site were designed to produce meals for TWO people. This recipe shows quantities to serve FIFTEEN !!! WHY ??? It would be much better if quantities sufficient to feed two people were shown. It would then be much easier to scale up or down if/when required ..... just sdaying ....

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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

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Difficulty and servings

Serves 15

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 2 hrs 15 mins

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

PER SERVING

551 kcalories, protein 69.0g, carbohydrate 19.0g, fat 22.0 g, saturated fat 8.0g, fibre 7.0g, sugar 6.0g, salt 1.7 g

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