Put some spice in your life with this Slow Cooked Beef and Bean Chilli
Mmm, Mexican food. Bit of a favourite in this house. Mexican Beef Chilli is slow cooked, resulting in tender melt-in-the mouth beef, with loads of smoky heat. This recipe is amazing! A few years ago, we were hosting Elizabeth’s birthday and looking for a way to feed a crowd. Chilli was the option, and my boys did not mind that I tried several variations before coming across this recipe. Easily fed 35 people with salsa and rice. When you find a delicious, easy, feed-a-crowd recipe, you know that you are on a winner. AND it freezes beautifully! In May, Wendy and I double batched the original recipe to feed more than 80 guests (well, no-one was actually counting after a few sherbets, so that number is a guess!). So the recipe I’m sharing today is for a family meal to feed 4-6 (depending on the appetite of your teens and what you serve with). This week our family was in in need of some comfort food, and this was just the thing. I double batched and sent half to Care and Concern, along with some Coriander Lime Rice, burritos and corn chips. I hope that family found some comfort in the food as well.
There are a couple of key things to this recipe. When I say “slow cooked” I do NOT mean cooked in a slow cooker. That changes the texture of the meat and (in my opinion) makes it sorta mushy. Use your slow cooker if you must, but it will not be the same, and I will reserve the right to say “I told you so”. Slow cooking on the stove leaves you with tender juicy meat. You can cook ahead of time; flavours will develop even further with a little stint in the fridge. The other key thing is Chipotle Chilli. The original recipe called for Chipotle Chilli paste which I could not find. I buy these:
I whiz them in the food processor and freeze the remainder in 2 tablespoon lots. Chipotle chillis add a wonderful smokiness without a lot of heat. Most specialist food stores will stock a version of these.
Now to making some Mexican Beef Chilli. Start by cutting the beef into large cubes. I used chuck steak. Cook in batches and brown well – this will add loads of flavour. Once beef is cooked, add the onions and cook over medium low heat until caramelized. Stir in the chipotle paste, garlic, ginger and spices, pop in some flour and cook for a few minutes. If you like a lot of heat, you could add some fresh chilli here as well. Up to you. Gradually add stock, stirring constantly until slightly thickened. Add tomatoes and oregano and simmer for 10 minutes. Add beef , cover and simmer for 1 1/2 hours over a low heat. Add kidney beans and cook for a further 15 minutes. If I am making a day ahead, I leave out the kidney beans until the reheating. And a tip if you are feeding a crowd – add more beans! Mix it up a little with some black beans as well.
We serve out Mexican beef Chilli with sour cream and salsa, and for the boys, lots of cheese!
For the salsa, chop tomato, cucumber, capsicum and avocado into a smallish dice. Cut the kernels from a cooked cob of corn and add in with lime juice, some cumin and ground coriander, salt and pepper and loads of fresh coriander leaves. Just taste and adjust. The salsa adds a freshness and lightness to the dish.
Mexican beef Chilli is served! Hope your family loves it too.
- Oil for frying
- 1 kg chuck steak, cut into large dice
- 1 onion, sliced
- 1 tbs chipotle paste
- 2 garlic cloves
- 2 tsp fresh ginger, grated
- 2 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tbs flour
- 500ml beef stock
- 1 x 400g tin diced tomatoes
- 2 tsp dried oregano
- 1 x 400g tin kidney beans, drained and rinsed
- Brown meat in batches, adding oil as needed.
- Add further oil and cook onions for 5 minutes or until caramelized. Stir in chipotle paste, garlic, ginger, cumin, cinnamon and flour and cook for a few minutes.
- Gradually add the stock, stirring constantly until mixture starts to thicken. Add tomatoes and oregano, season with salt and pepper, and simmer for 10 minutes (NB - don't rush this process as the sauce will not thicken nicely)
- Add beef and any juices to pot and stir, cover and simmer over a low heat for 1 1/2 hours. Stir occasionally to ensure the chilli doesn't stick on the bottom of pan. Add kidney beans and cook for a further 10-15 minutes.
- Serve with salsa, sour cream, cheese and corn chips to scoop the deliciousness into your mouth
Black beans can be substituted for kidney beans. Recipe can be easily doubled to feed a crowd. Chilli freezes well