Mexican beef chilli

Mexican beef chilli

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(45 ratings)

Prep: 15 mins Cook: 2 hrs, 15 mins

Easy

Serves 15
A delicious one-pot of spicy braised beef is a great, stress-free way to fill up a hungry crowd

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal551
  • fat22g
  • saturates8g
  • carbs19g
  • sugars6g
  • fibre7g
  • protein69g
  • salt1.7g
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Ingredients

  • up to 6 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4kg stewing beef
  • 4 white onion, sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp chipotle paste
  • 8 garlic clove, crushed
  • 50g ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 5 x 400g cans pinto or kidney beans, drained

Method

  1. Heat a small drizzle of the oil in an extra-large flameproof dish. Brown the meat in batches, adding a drop more oil, remove from the dish and set aside. Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or until caramelised.

  2. Stir the chipotle paste, garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a couple of mins. Gradually add the stock, stirring all the time, so it’s fully mixed in with the other ingredients. Add the tomatoes and oregano, season and simmer for 10 mins.

  3. Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins. If the sauce is thin, let it boil down for a further 5-10 mins with the lid off. Before serving, adjust the seasoning. Serve with the garlic bread and salsa.

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Comments, questions and tips

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Comments (60)

tony591's picture

Serves 15 ????? I cant eat that much!!!

annmucc's picture
3.75

Really good. As others have said it is a bit watery so need to let it bubble for quite a while (or add extra flour/less water at the start). Made it for a party and everyone loved it.

annmucc's picture
3.75

Really good. Everyone liked it. As others, however, it was a bit too watery even though we only put in 1.5 L of stock, hence the 4 rating. If I were to do it again I would put more than 1 tbsp flour at the start to help thicken it later. We also added peppers to it.

saiz's picture
5

Lovely Winter meaL.

claudsmc's picture

This was absolutely gorgeous, everyone loved it which is a rare thing in our house. I didn't cook it on the hob, slow cooked in the oven for 5 hours and the meat just fell apart. Sauce was perfect and not watery. Really nice change from a mince chilli.

sarahlouhughes32's picture
5

Very easy to make and made a nice change from beef mince. Made it for 5 adults so divided the quantities by 4 and there was 5 hearty portions for all of us. I slow cooked the dish for around 4 hours so ended up using 2 cans of chopped tomatoes as it dried up a little. Added some extra chipotle and smoked paprika to taste as I think the extra tomatoes diluted the spice. Everyone loved this and said it was the best chilli they'd ever had! Will definitely make this again.
Those who said it was too watery I'd say cook it in the oven instead on 160 for a few hours and the beef will be nice and tender also. I used tesco value stewing beef as cheaper cuts are perfect for a slow cooked dish.
Served with soured cream and corriander and homemade toasted garlic ciabatta.

CBeresford's picture
5

Cooked this tonight, it was delicious. Cut down on the amounts and there's still leftovers. Made it with fluffy white rice. Definitely wasn't under spiced and thickened up lovely with the lid half on in the time stated. I think this will become a regular on our table.

julieguest's picture
1.25

was really looking forward to this after reading all the comments, sadly I wasn't a fan :(

Messymonkey's picture
1.25

I was really disappointed with this recipe. After the cooking time stated the meat was like leather & the sauce was just watery stock.
After eventually cooking it for 7 hours the meat was edible but the sauce was pretty flavourless.
The next day it had thickened a bit but when I warmed it through it really lacked flavour & it tasted nothing like chilli.
I ended up adding all sorts to it such as tomato purée & a lot more herbs but it still had no depth of flavour considering the time, effort & cost. Definitely won't be making it again - it was more of a beef casserole than anything else.

Messymonkey's picture
1.25

I've definitely gone wrong somewhere with this recipe reading everyone else's comments.
I wanted the sauce to thicken so I simmered it for 20 minutes before re-adding the beef at the beginning- simmered it for the time stated and at the end it was so watery (you couldn't even see any of the meat over the watery sauce) even after boiling it for 10 minutes, the meat was like leather & the watery stuff flavourless apart from the heat of the chipotle.
So disappointed as it was for visitors coming tomorrow & I'll need to do something else now plus the cost of the dish with all of that meat was over £40.00

Mychandyl's picture

Like everyone else, I really loved this recipe. Super easy and very tasty. I made half the recipe and cooked this in a pressure cooker, 40 minutes, then reduced the sauce to thicken. Will use a bit more chipotle sauce next time. There'll definitely be a next time! I didn't have any of the beans suggested so used a couple of cans of chickpeas instead. Worked a treat.

fembot777's picture

Delicious! great sauce and great flavours. Definitely not too hot with these measurements, might add more chipotle next time. Am making again its only one week later! :)

SteveBassett's picture
5

I've made this a few times now and cannot fault it. I serve mine with the lighter nachos (recipe on here somewhere) and guacamole.

calouise64's picture

Chose this recipe for my birthday party (for 30!) based on the recommendations. Weren't wrong! Fantastic dish - everyone still raving about the best chilli ever. Ony thing to watch for is need to thicken up the sauce a bit or make sure it reduces.

lamexicanita's picture

Really tasty used a can of Chipotle herdez and will recommend to get Mexican oregano , all ingredients were easy to find at mexgrocer.co.uk reasonable prices. will do it again and again

lucyw's picture
4

Great recipe, excellent alternative to chilli con carne. Stuck it in the slow cooker for 8 hours, very tender.

Gemmab2020's picture

This was really delicious. I only used 1kg of meat, 4 onions, 2 tins of beans, 1 tins of tomatoes and halved the other ingredients. There was enough to feed 4!

sarahlavin90's picture

did you cook for the same length of time?

minchef's picture

Have never written about a recipe before but just had to say this was FAB. Had six friends round for dinner and made the chilli beef. Left out kidney beans as some guests did not eat them, Also added a few peppers. Thought I'd have enough for another evening but everyone asked for seconds. Will be making this again.

dippyhippy's picture

Lovely chilli and hubby raved about it!! There are only 2 of us so I needed to reduce quantities and I also wanted to make it in the slow cooker. I made enough for 4 and froze half for later.
I used 1kg beef, 2 onions, 1 tbsp Chipotle paste (from Sainsbury's in section that has speciality stuff for cooks. Its in a really small jar with a burgundy label) 2 garlic cloves, 2 tsp grated ginger, 1/2 tsp of each cumin & cinnamon & oregano, 1 tbsp flour, 1 can tomatoes, 1 can kidney beans and 330ml of stock made really thickly with Bisto. I browned everything off, simmered etc as recipe states and then popped it in slow cooker for 5 hours on medium before adding kidney beans and warming through. I served with rice and sour cream. You have to make the gravy really thick because slow cooking it makes it really sloppy otherwise. My gravy was so thick it was almost solid and it still turned out a bit sloppy! I think next time I may add a few chilli flakes and / or more chipotle paste and some salt. Otherwise it was perfect!

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Questions (4)

suzannerooke's picture

could this be slow cooked in the oven? My extra large pot cant go on the hob.

sarahlowe3's picture

/what do you mean by 21 stock?

blissr's picture

It says 2l, not 21. The 'l' is short for litres, so it means 2 litres of stock.

last edited: 10:06, 11th Sep, 2013
blissr's picture

It says 2l, not 21. The 'l' is short for litres, so it means 2 litres of stock.

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