Mexican beef chilli

Mexican beef chilli

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(45 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 onion, sliced



    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



    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


  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 (60)

chillax's picture

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

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

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

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

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

Amazing- best chilli I have ever tasted

rfe1966's picture

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

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

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

cockney74's picture

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

Made this at the weekend in the slow cooker - absolutely delicious!

pinkhebe's picture

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

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 it!!!!!!

juliegoldie's picture

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.


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