MEXICAN CHILI
Steps:
- Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
- Garnish the chili with your desired toppings and serve.
MEXICAN BEEF CHILLI
A delicious one-pot of spicy braised beef is a great, stress-free way to fill up a hungry crowd
Provided by Good Food team
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 551 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 69 grams protein, Sodium 1.7 milligram of sodium
MEXICAN BEEF CHILI
From "The Essential Rice Cookbook." This is a hearty meal that could also be used as a side. I have tried substituting pork instead of beef, but it really needs the deep flavor of red meat. Also, it isn't very spicy, so you may want to add more spice. Serve with sour cream and warm flour tortillas, or just eat it from a bowl.
Provided by Da Huz
Categories Steak
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put the rice in a heatproof bowl, cover with boiling water, and let soak.
- Heat 1 tbsp oil in a large, heavy-based pot. Cook the meat. Remove meat from pot but do not dump out oil and drippings.
- Add the rest of the oil and cook the onion until translucent. Add garlic and chillis and cook 1 minute. Add all the dried spices and cook another 30 seconds.
- Add the tomatoes, tomato paste, and beef to the pan. Add 1 cup of the stock, bring to a boil, then simmer for at least 2 hours. Add stock as needed.
- Drain the rice and add to the pot. Add the remaining stock and the kidney beans. Simmer an additional 30 minutes.
- Stir in fresh oregano and serve!
Nutrition Facts : Calories 1071.8, Fat 86.4, SaturatedFat 34.4, Cholesterol 112.4, Sodium 716.2, Carbohydrate 54.3, Fiber 6.2, Sugar 5.1, Protein 18.9
CHILLI CON CARNE RECIPE
This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
- Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
- Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
- Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
- Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
- Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
- Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
- Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
- Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
- Serve with soured cream and plain boiled long grain rice.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium
MEXICAN BEEF CHILI
Add something spicy to your family's Mexican night! Serve beef chili - a dinner you can fix and forget!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 6
Number Of Ingredients 10
Steps:
- Mix all ingredients in 3 1/2- to 4-quart slow cooker.
- Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Remove cinnamon sticks before serving.
Nutrition Facts : Calories 395, Carbohydrate 26 g, Cholesterol 95 mg, Fiber 7 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg
More about "mexican beef chilli recipes"
SERIOUSLY THE BEST CHILI RECIPE (5-STAR BEEF CHILI!) - FIT …
From fitfoodiefinds.com
Category ChiliCalories 367 per serving
- Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
- Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
GROUND BEEF CHILI CON CARNE | MEXICAN PLEASE
From mexicanplease.com
5/5 (3)Category Main CourseCuisine MexicanCalories 522 per serving
- Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Roast them in the oven (400F) for 1-2 minutes or until warm and fragrant. Add the roasted chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20 minutes or so.
- Rinse and de-stem the tomatoes. Roast them in the oven (400F) for 20-30 minutes or until you need them.
- Preheat your main pot over mediumish heat along with a glug of oil. Add the ground beef and give it a good salting (I used a heaping teaspoon). Cook until fully browned, stirring regularly. Once cooked you can set the beef aside and optionally drain some fat from the pan.
- In the same pot, add a finely chopped onion along with another glug of oil. Cook the onion over medium heat until softened. Then add 4 minced garlic cloves and briefly cook. Scoop half of the onion-garlic mixture into the blender where it will become part of the chile puree.
MEXICAN CHILI RECIPE - EASY HEALTHY CHILI - DINNER PLANNER
From dinnerplanner.com
Cuisine AmericanCategory Healthy SoupServings 6Calories 262 per serving
AUTHENTIC SPICY MEXICAN CHILI RECIPE - ACAPUCLOS
From acapulcos.net
CHILI CON CARNE | MEXICAN PLEASE
From mexicanplease.com
ANTHONY BOURDAIN'S SOUTHWEST BEEF CHILI RECIPE
From highlandsranchfoodie.com
MEXICAN CHILLI BEEF - PINCH OF NOM
From pinchofnom.com
CHILE COLORADO RECIPE (MEXICAN BEEF STEW) | LEMON BLOSSOMS
From lemonblossoms.com
MEXICAN POT ROAST - SWEET CS DESIGNS
From sweetcsdesigns.com
MEXICAN PICADILLO RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
BEST EVER CHILI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BEST SLOW COOKER CHILI RECIPES - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
MEXICAN-INSPIRED CHILI - BETTER HOMES & GARDENS
From bhg.com
LOW FODMAP MEXICAN BEEF CHILI (KETO, GLUTEN-FREE)
From eatbeautiful.net
HAIRY BIKERS' TEX-MEX BEEF CHILLI RECIPE - BBC FOOD
From bbc.co.uk
VEGETARIAN CHILLI WITH GUACAMOLE | FOOD & HOME MAGAZINE
From foodandhome.co.za
MEXICAN BURGERS
From lemonsforlulu.com
SMOKED MEXICAN SHREDDED BEEF TACOS RECIPE - WITH CRISPY TORTILLAS
From vindulge.com
MEXICAN CHILI RECIPES
From allrecipes.com
CHILLI CON CARNE RECIPES - BBC FOOD
From bbc.co.uk
INSTANT POT BUFFALO CHICKEN CHILI RECIPE - EATING ON A DIME
From eatingonadime.com
10 BEST AUTHENTIC MEXICAN CHILI RECIPES | YUMMLY
From yummly.com
You'll also love