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  1. Home
  2. mexican recipe

Mexican beef chilli

Looking for a dinner that will really impress? Go no further! - by Amy Sinclair
  • 26 Apr 2019
Mexican beef chilli
Prep: 15 Minutes - Cook: 135 Minutes - Easy - Serves 15
Proudly supported by

Greet your guests as they come in from the cold with a delicious bowl of spicy Mexican braised beef. The amount of chilli paste we have used is suitable for a medium heat; add more or less according to your taste.

Ingredients

up to 6 tbsp sunflower oil

4kg/9lb stewing beef

4 white onions, sliced

4 tbsp chipotle chilli paste

8 garlic cloves, crushed

50g/2oz ginger, grated

1 tbsp ground cumin

2 tsp ground cinnamon

1 tbsp plain flour

2 litres/3½ pints beef stock

3 x 400g cans chopped tomatoes

1 tbsp dried oregano

5 x 400g cans pinto or kidney beans, drained

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 (right).

  • mexican recipe
  • slow cooker beef
  • chilli con carne recipe
  • beef
  • healthy beef dinner recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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