Mexican beef chilli

Mexican beef chilli

  • 1
  • 2
  • 3
  • 4
  • 5
(36 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 2 hrs, 15 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
551
protein
69g
carbs
19g
fat
22g
saturates
8g
fibre
7g
sugar
6g
salt
1.7g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, January 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lisahaigh1074's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

chillax's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made many chilli' and this one is the best by far. I didn't have the chipoltle sauce but added chilli sauce instead. Easy and very tasty

minibear's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just wanted to up the star rating for this dish as it was just sublime after it had rested for 2 days in the fridge. Can't stop thinking about it!

minibear's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty. I knew from the beginning, by the delicious aromas that this dish was going to be a winner. Next time, I won't be so scared of the chipotle paste as I added a little less than the recipe calls for. I also reduced the quantities by 4 and it's made 4 good sized portions, will definitely make again, much better than any chilli con carne!

anaraomarova's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazingly tasty. I made it 4 times less and served with rice. I fed 5 people.
chipoltle paste i replaced by chilly sauce.

alblue101's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I halved the recipe for 6 adults and we had enough leftovers for another dinner for 2, having served it with Mexican rice, tortillas, tortilla chips, salad, guacamole, salsa and sour cream. It was brilliant ! Everyone said how much they enjoyed it and I agree the meat makes a really nice change from mince - feels more authentic. I still used the two tbsps chipotle with half quantities and the heat was just right. Great make ahead dish for a crowd - definitely recommended

jasperandotis's picture

Yum, yum, yum. I added some small peppers, cut in half. Delicious.

vickym1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing- best chilli I have ever tasted

rfe1966's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have cooked this twice now for two family gatherings and everyone has loved it. Yummy and warming on a winter's day.

elhank's picture

Sainsburys stock chipotle paste for anyone stuck.

Pages

Questions

Tips