Mexican beef chilli

Mexican beef chilli

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(49 ratings)

Prep: 15 mins Cook: 2 hrs, 15 mins


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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  • up to 6 tbsp sunflower oil
    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 onions, sliced



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

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



    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



    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
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…


  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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4th Oct, 2014
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.
2nd Oct, 2014
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! :)
20th Jun, 2014
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.
20th Feb, 2014
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.
4th Feb, 2014
Really tasty used a can of Chipotle herdez and will recommend to get Mexican oregano , all ingredients were easy to find at reasonable prices. will do it again and again
1st Feb, 2014
Great recipe, excellent alternative to chilli con carne. Stuck it in the slow cooker for 8 hours, very tender.
1st Jan, 2014
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!
6th Jan, 2014
did you cook for the same length of time?
13th Dec, 2013
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.
13th Nov, 2013
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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