Fall-Apart Tender Beef in a Rich, Smoky Chipotle Chilli
If you love a rich, hearty meal that practically cooks itself, this slow cooked Mexican Chilli Beef is for you. Tender chunks of beef simmer low and slow in a smoky chipotle-spiced sauce until they’re fall-apart soft and packed with flavour. It’s the kind of cosy, comforting dish that fills your kitchen with the best smells and has everyone coming back for seconds.
Unlike classic chilli con carne made with mince, this version uses chunky beef chuck that slowly breaks down into buttery, tender bites. It’s inspired by traditional Mexican-style carne con chile, where cubed meat is gently simmered in a rich chilli sauce rather than rushed on the stovetop.
The magic really happens during the slow cook. The beef soaks up the smoky chipotle, tomato and spice blend, creating a deep, savoury flavour that tastes like it’s been cooking all day (because it has!). The result is a thick, hearty chilli that feels rustic, bold and incredibly satisfying.
It’s also one of those dishes that tastes even better the next day, making it perfect for meal prep, relaxed entertaining, or nights when you just want a no-fuss dinner waiting for you.
Why You’ll Love This Recipe
- Fall-apart tender beef – Slow cooking turns beef chuck into buttery-soft, melt-in-your-mouth bites.
- Deep smoky flavour – Chipotle in adobo adds a rich, smoky heat that makes this chilli taste restaurant-quality.
- Easy, low-effort cooking – Once everything is in the pot, it gently simmers away with minimal fuss.
- Perfect for meal prep – This chilli tastes even better the next day, making it ideal for leftovers and batch cooking.
- Versatile to serve – Spoon it into tacos, burritos, nachos, or serve over rice or baked potatoes.
- Not your average chilli con carne – Using chunky beef instead of mince gives it a rustic, hearty feel that stands out.
- Crowd-pleaser – Mild-to-medium heat means it’s family-friendly but still full of bold Mexican-inspired flavour.
Tops Tips
- Brown the beef properly: Don’t rush this step. A good sear builds flavour and gives the stew a deeper, richer base.
- Low and slow is key: A gentle simmer makes the beef tender. Boiling too hard can make it tough.
- Adjust the heat level: Chipotle chillies vary in heat. Start small, then add more if you like it spicy.
- Let it rest before serving: Even 10–15 minutes off the heat helps the flavours settle and deepen.
- Make it a day ahead: This chilli is even better the next day once the spices develop.
Serving Suggestions
This mexican chilli beef is incredibly versatile and can be served over fluffy rice, spooned into tacos or burritos, piled onto nachos with melted cheese and guacamole, or tucked into quesadillas. It’s also delicious over baked potatoes with sour cream, scooped up with warm corn tortillas, or enjoyed with cornbread to soak up the rich sauce. Finish with toppings like avocado, coriander, lime and sour cream for extra freshness and flavour.
Storage
Fridge:
Store in an airtight container for up to 4 days. The flavour improves over time.
Freezer:
Freeze for up to 3 months. Cool completely before freezing.
Reheating:
Reheat gently on the stovetop or microwave, adding a splash of water or stock if it has thickened.
FAQ’s
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the aromatics first, then cook on low for 6–8 hours.
Can I make it spicier?
Absolutely. Add extra chipotle, chilli powder, or fresh chilli.
Can I skip the beans?
Yes. Traditional Mexican versions often serve beans on the side instead.
What cut of beef works best?
Beef chuck is ideal because it becomes tender and flavourful when slow cooked.
Can I double the recipe?
Yes – it scales beautifully and is great for feeding a crowd.
If this Mexican chilli beef makes it onto your dinner table, I’d love for you to come back and leave a rating and review below. Your feedback helps my recipes reach more home cooks and keeps Feed Me Kate growing.
More Recipes:
- Easy 5 Ingredients Guacamole
- Red Cabbage Salad with Honey Lime Dressing
- Classic Mexican Pico de Gallo Salsa
- Hearty Red Wine Beef Stew with Carrots & Potatoes
- Homemade Pita Bread
- Chipotle Chicken and Grain Bowls
Slow Cooked Mexican Chilli Beef
Ingredients
- 1 tablespoon cooking oil
- 800g beef chuck steak, cut into 3cm cubes
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 2 tablespoons diced chipotle in adobo sauce (I used La Costena brand)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½-1 teaspoon Mexican chilli powder (to taste)
- ½ teaspoon ground cinnamon
- 2 beef stock cubes
- 400g can diced tomatoes
- 400g can red kidney beans, drained and rinsed
Instructions
- Heat oil in a heavy based saucepan or flameproof casserole dish over medium-high heat. Season the beef all over with salt and pepper and add half to the pan. Cook for 3-4 minutes or until browned all over. Transfer to a plate and repeat with remaining beef. Set aside.
- Add onion to pan and cook for 5 minutes. then add the garlic, chipotle and all the spices, cook, stirring for 2 minutes. Return beef to the pan along with any juices and stir to coat in the spice mix.
- Crumble in the beef stock cubes and add 2 cups water along with the diced tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 1hr. Uncover, and cook for a further 45 min or until beef is very tender and sauce has thickened slightly.
- Add the kidney beans and cook for a further 10 min. Season to taste salt and pepper. Serve beef with your choice of side: rice, fresh crunchy bread, grilled corn tortillas or corn chips. Garnish with a dollop of sour cream, sliced chilli and coriander.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Beef chuck is ideal for slow cooking as it becomes tender and flavourful over time.
- Chipotle in adobo adds smoky depth rather than intense heat — adjust to taste.
- This chilli thickens as it sits, so add a splash of water or stock when reheating if needed.
- Flavour improves the next day, making it great for meal prep.
- Can be made in a slow cooker by cooking on low for 6–8 hours after browning.
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Nutritional Information Disclaimer:
The provided nutritional information is intended as a guide only and may not be exact. It does not account for additional items you may serve with the beef, such as rice, bread, sour cream, etc. Please note that nutritional values can vary based on specific brands, portion sizes, and preparation methods. To obtain a more accurate understanding of the overall nutritional content of your meal, it is advisable to consider the nutritional information of each ingredient individually. Additionally, if precise nutritional details are crucial, consulting with a registered dietitian or utilising specific nutritional analysis tools may provide more accurate measurements tailored to your specific ingredients and serving sizes.
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