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)

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

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

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

Halved the amount and it served 7 generously. Really lovely served with the salsa.

kathy535's picture

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.

kathrynv's picture

Delicious! Made for a family get-together and everyone loved it. There were plenty of left-overs for the next day too. Couldn't get chipotle paste (even from Waitrose) so used Belazu smoked chilli jelly instead (which I got from Sainsburys). Just the right amount of heat and the meat was incredibly tender. A real winner of a dish - great for relaxed entertaining.

dragonma5306's picture

Made half the recipe and I would say that would comfortably serve 8. Could not find the chipotle paste so I used the chipotle Tabasco instead. I used the same quantity (ie, 2tbsp for half the recipe) and although flavoursome and tasty it was not very spicy (even for me, and I do not like my food especially spicy) so next time I would add another tbsp of Tabasco (or 2 to the full recipe).
Apart form that, the beef was soft and just fell apart - a great recipe which is now portioned up in the freezer as another easy meal or two!

papillonart's picture

Wow this is AMAZING!! Tried this tonight for the first time however I decided to slow cook it in the oven on 140c in a fan oven added a touch of red wine to YUM... Cooked it for 7hrs topped up with a little stock during cooking mixing well oh and I broke down the above ingredients to serve 4. Defo doing again :)) happy days

mich_mkp's picture

Love this! I couldn't get chipotle paste in time to make this (apparently Waitrose stock it, but there isn't one near me so will have to pick some up next time I'm near a big one), so instead I used double the amount of regular chilli from a tube (lazy I know, but it works!). I say double, but I quartered the recipe to make 4 individual portions as I only have a tiny freezer. Bloomin lovely, and am planning on having this again this week.

karenhinks's picture

I made this over the Christmas. Left it in the slow cooker all day. The beef simply melted in the mouth. I too reduced the chipotle paste.
This recipe is a really pleasant change from the usual chilli.
I also added a tablespoon of Reggae Reggae sauce to add an extra smokey flavour.
Will definitely make this again. A great dish to entertain friends with, without spending loads of time in the kitchen!

watchstrap's picture

Made this for a family get together at the weekend and made the full 4kg batch. Even with 7 adults and 2 children still had lots left over to freeze. It was lovely and tender and we all enjoyed it enormously. Made a nice change from regular chilli and my husband prefered the pinto beans to kidney beans.

rhianrobinson0's picture

Good tasty recipe. Have made twice. Divide the quantities by 4 if making for 2 with plenty of left overs. Haven't been able to lay my hands on any chipotle paste so used chipotle chilli sauce instead

nobby114's picture

Fab recipe. The Tabasco chipotle worked a treat. Everyone loved it.

nobby114's picture

I've had to buy chipotle Tabasco sauce. It's for the smokey flavour. Am adding some cayenne pepper for the spice. Will see how it goes.

ukcadman's picture

I'm struggling to find Chipotle Paste any suggestions on an alternative?

dorasimoes's picture

Brilliant dish, made it last night and still have loads for tonight. I only used 2 tblsp of the chipotle paste as it is strong and it was just right, I do like my food spicy but I do think that 4 tblspn is rather over the top as you wouldnt be able to taste it. I definately recommend this dish if you get bored of chilli con carne also the beef was so soft that it melted in your mouth. I will be doing this dish again and freezing it in batches as it is a great winter warmer.

lindaevans's picture

Great recipe, lovely hot, smoky flavour and meat so tender you could cut it with a spoon! I used Discovery Chipotle paste (from Waitrose) and added the stated amount. The end result was very hot, even my hubby who likes his chilli firey suggested I use a little less next time! I'll probably add 3 of the recommended 4 tbls when I next make it.

Stuart H's picture

I used slightly less chipotle paste as my 7 year-old was eating too. The recipe was left in a slow cooker for 8-hours so the meat was very tender.
This kept me going for lunch the next day too. MMMMmmmmm


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