Mexican beef chilli

Mexican beef chilli

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(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
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  • 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.

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Comments, questions and tips

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11th Jul, 2012
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!!!!!!
10th Jun, 2012
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.
7th Jun, 2012
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 ....
22nd May, 2012
how long will this keep in the fridge? should i warm it up on the hob? i dont want the meat to toughen.
10th May, 2012
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.
30th Apr, 2012
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
8th Apr, 2012
Halved the amount and it served 7 generously. Really lovely served with the salsa.
17th Mar, 2012
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.
25th Feb, 2012
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.
24th Feb, 2012
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.


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