Mexican Beef Chilli

  • 01 Jan - 07 Jan, 2022
  • Mag The Weekly
  • Cookery

• 4 kg stewing beef

• 4 onions

• 4 tablespoons chipotle paste

• 8 garlic cloves

• 50 g ginger

• 1 tablespoon ground cumin

• 2 teaspoons ground cinnamon

• 1 tablespoon plain flour

• 2 l beef stock

• 3 cans tomatoes

• 1 tablespoon dried oregano

• 5 cans kidney beans


Heat a small drizzle of oil in a dish. Brown the meat in batches, adding more oil, remove from the dish and set aside. Add a tablespoon of oil to the dish, then the onions, and cook until caramelised. Stir the chipotle paste, garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a few minutes. Gradually add the stock, stirring, so it’s fully mixed. Add the tomatoes and oregano, season and simmer for 10 minutes. Now tip in the beef, cover and simmer very gently for about two hours until tender, adding the beans in the final 15 minutes. Adjust the seasoning and serve with garlic bread and salsa.