Mexican beef chilli

Mexican beef chilli

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(50 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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7th Sep, 2013
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
31st May, 2013
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!
13th May, 2013
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!
7th May, 2013
Amazingly tasty. I made it 4 times less and served with rice. I fed 5 people. chipoltle paste i replaced by chilly sauce.
29th Jan, 2013
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
27th Jan, 2013
Yum, yum, yum. I added some small peppers, cut in half. Delicious.
26th Jan, 2013
Amazing- best chilli I have ever tasted
21st Jan, 2013
I have cooked this twice now for two family gatherings and everyone has loved it. Yummy and warming on a winter's day.
19th Jan, 2013
Sainsburys stock chipotle paste for anyone stuck.
26th Nov, 2012
Waitrose sell the chipotle paste. Very yummy a definite favourite!


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