Mexican beef chilli

Mexican beef chilli

  • 1
  • 2
  • 3
  • 4
  • 5
(56 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
Save to My Good Food
Please sign in or register to save recipes.


  • up to 6 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Feb, 2020
Made it for 2people in pressure cooker took 30 mins lovely
8th Feb, 2019
Takes time but the flavours were very good. I never noticed the quantity the recipe was catering for, so had difficulty in reducing the ingredients to suit the volume of meat I was using for two people. Will definitely be making it again but you do need to plan well in advance.
18th May, 2016
Serves 15 ????? I cant eat that much!!!
10th Apr, 2016
Really good. As others have said it is a bit watery so need to let it bubble for quite a while (or add extra flour/less water at the start). Made it for a party and everyone loved it.
23rd Jan, 2016
Really good. Everyone liked it. As others, however, it was a bit too watery even though we only put in 1.5 L of stock, hence the 4 rating. If I were to do it again I would put more than 1 tbsp flour at the start to help thicken it later. We also added peppers to it.
Saize's picture
3rd Dec, 2015
Lovely Winter meaL.
25th Nov, 2015
This was absolutely gorgeous, everyone loved it which is a rare thing in our house. I didn't cook it on the hob, slow cooked in the oven for 5 hours and the meat just fell apart. Sauce was perfect and not watery. Really nice change from a mince chilli.
25th Oct, 2015
Very easy to make and made a nice change from beef mince. Made it for 5 adults so divided the quantities by 4 and there was 5 hearty portions for all of us. I slow cooked the dish for around 4 hours so ended up using 2 cans of chopped tomatoes as it dried up a little. Added some extra chipotle and smoked paprika to taste as I think the extra tomatoes diluted the spice. Everyone loved this and said it was the best chilli they'd ever had! Will definitely make this again. Those who said it was too watery I'd say cook it in the oven instead on 160 for a few hours and the beef will be nice and tender also. I used tesco value stewing beef as cheaper cuts are perfect for a slow cooked dish. Served with soured cream and corriander and homemade toasted garlic ciabatta.
21st Apr, 2015
Cooked this tonight, it was delicious. Cut down on the amounts and there's still leftovers. Made it with fluffy white rice. Definitely wasn't under spiced and thickened up lovely with the lid half on in the time stated. I think this will become a regular on our table.
1st Dec, 2014
was really looking forward to this after reading all the comments, sadly I wasn't a fan :(


Stacey Miller
19th Mar, 2019
The method doesn't actually say when to add the kidney beans?
goodfoodteam's picture
20th Mar, 2019
Thanks for your question. You add them in step 3 for the last 15 mins of cooking.
2nd Feb, 2017
Whats the best advice for freezing and reheating this recipe? Thanks
goodfoodteam's picture
7th Feb, 2017
Thanks for your question. You can freeze the cooled, completed dish in a sealed container. Defrost overnight in the fridge and then reheat it on the hob.
30th Dec, 2013
could this be slow cooked in the oven? My extra large pot cant go on the hob.
22nd Aug, 2013
/what do you mean by 21 stock?
10th Sep, 2013
It says 2l, not 21. The 'l' is short for litres, so it means 2 litres of stock.
10th Sep, 2013
It says 2l, not 21. The 'l' is short for litres, so it means 2 litres of stock.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?