Mexican beef chilli

Mexican beef chilli

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(37 ratings)

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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

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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

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Comments

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rfe1966's picture
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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.

fairyl19's picture

Waitrose sell the chipotle paste. Very yummy a definite favourite!

fairyl19's picture

Waitrose sell the chipotle paste. Very yummy a definite favourite!

wimmer's picture
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I've made dozens of chilli recipes and this is def one of the best. It was the first time I had used chipotle paste (Discovery)and was a bit afraid it would be too smokey but it really wasn't. It added a fantastic depth of flavour but wasn't quite hot enough for my liking. I also added 1/4tsp of hot chilli powder but could have still added more! The people who found it too hot, if you reduced the other ingredients did you also reduce the paste? I quartered the ingredients and would say that with accompaniments it would feed 4-5. Served with wedges, sour cream, rice and salsa. Cooked in the oven at fan 120 for 4 hours.

raquelfedz's picture

sounds yum! I am dividing it by 4 as there's only 2 of us... can someone let me know how do I cook this on slow cooker?? do I still brown the meat and fry the onions first? and which setting did you use? I have low med and high. thanks a lot! xx

x_rosie's picture
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Amazing meal, I added some spare bacon I had and it really added to the flavour as it broke right down.

cockney74's picture
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Great recipe, I used 2tble spoons of chipotle paste which was perfect for us. I made the full amount and froze half of it Tastes delicious and freezes very well. Took a tub camping with us, and it warmed us up nicely on a cold, camp evening.

joannahopper's picture
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Made this at the weekend in the slow cooker - absolutely delicious!

pinkhebe's picture
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Really lovely, but although I used less stock because I was slow cooking it, 400ml, it was still very watery, so I shall use even less next time!
Asda sell chipote paste

rubyann's picture
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1/3 the recipe but after that it needed more chipotle paste for a kick, easily prepared and made, plenty for tea the next day. Will cook again.

mothernature's picture

did this in slow cooker,put some plain yoghurt in at the end as I was a bit heavy with the spices and added chilli flakes as well.My 13 yr old was adamant that she didnt want any then ate most of it!!!!!! Fab change from mince.love it!!!!!!

juliegoldie's picture
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I divide the recipe by 3 to make for a family dinner and it's absolutely delicious. Usually put in the oven a around 140 and leave it there all day.

Mike313's picture

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 ....

izzydorable1's picture

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

libby17's picture
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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.

sare1983's picture
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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

gracemears's picture
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Halved the amount and it served 7 generously. Really lovely served with the salsa.

kathy535's picture
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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.

elara99's picture

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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