Mexican beef chilli

Mexican beef chilli

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(55 ratings)

Prep: 15 mins Cook: 2 hrs, 15 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

    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
    Oregano

    Oregano

    or-ee-gar-no

    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…

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.

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Comments, questions and tips

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papillonart
25th Jan, 2012
5.05
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_brown
23rd Jan, 2012
5.05
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
21st Jan, 2012
5.05
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
11th Jan, 2012
4.05
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
8th Jan, 2012
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
1st Jan, 2012
5.05
Fab recipe. The Tabasco chipotle worked a treat. Everyone loved it.
nobby114
31st Dec, 2011
5.05
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
30th Dec, 2011
I'm struggling to find Chipotle Paste any suggestions on an alternative?
dorasimoes
30th Dec, 2011
5.05
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
18th Dec, 2011
5.05
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.

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