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Slow cooked Mexican chilli beef served over white rice in a white bowl on a sage green plate, garnished with fresh coriander and a lime wedge, styled on a rustic white timber table with a small bowl of chilli powder, olive oil, pink salt and a whole red chilli in soft natural light.

Slow Cooked Mexican Chilli Beef

Slow cooked mexican chilli beef made with tender chunks of beef chuck, smoky chipotle, tomatoes and warming spices. This rich and hearty chilli is full of bold flavour, easy to prepare, and perfect for feeding a crowd or enjoying as leftovers the next day.
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Prep Time:15 minutes
Cook Time:2 hours
Total Time:2 hours 15 minutes
Course: Dinner
Cuisine: Mexican
Keyword: beef chuck chilli recipe, chipotle beef stew, chunky chilli con carne, Mexican chilli beef, slow cooked chilli beef
Servings: 4
Calories: 598kcal
Author: Kate Brodhurst

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

  1. 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.
  2. Beef chuck is ideal for slow cooking as it becomes tender and flavourful over time.
  3. Chipotle in adobo adds smoky depth rather than intense heat — adjust to taste.
  4. This chilli thickens as it sits, so add a splash of water or stock when reheating if needed.
  5. Flavour improves the next day, making it great for meal prep.
  6. Can be made in a slow cooker by cooking on low for 6–8 hours after browning.
  7. 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.