One-pot recipe for 15 people, takes only 15 mins; recipe has sunflower oil, stewing beef, onion, chipotle paste, garlic clove, ginger, ground cumin, ground cinnamon, plain flour, beef stock, chopped tomato, oregano and kidney bean.
Mexican beef chilli
Course: One-pot
Servings
15
servings
Prep time
15 mins
Ingredients
- Sunflower Oil: up to 6 tbsp sunflower oil
- Stewing Beef: 4kg stewing beef
- Onion: 4 white onions, sliced
- Chipotle Paste: 4 tbsp chipotle paste
- Garlic Clove: 8 garlic cloves, crushed
- Ginger: 50g ginger, grated
- Ground Cumin: 1 tbsp ground cumin
- Ground Cinnamon: 2 tsp ground cinnamon
- Plain Flour: 1 tbsp plain flour
- Beef Stock: 2l beef stock
- Chopped Tomato: 3 x 400g cans chopped tomatoes
- Oregano: 1 tbsp dried oregano
- Kidney Bean: 5 x 400g cans pinto or kidney beans, drained
Directions
- 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.
- 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.
- 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.
