Best 2 Mexican Beef Chili Recipes

Indulge in the tantalizing flavors of Mexican Beef Chili, a culinary journey that promises a symphony of bold and zesty notes. This hearty and comforting dish, deeply rooted in Mexican culinary traditions, is a delightful blend of succulent beef, an array of aromatic spices, and a medley of colorful vegetables. As you embark on this culinary adventure, you'll be guided through two distinct yet equally enticing recipes: the Classic Mexican Beef Chili, a timeless recipe that captures the essence of this iconic dish, and the Spicy Mexican Beef Chili, a fiery variation guaranteed to ignite your taste buds. Both recipes are carefully crafted to deliver an authentic Mexican experience, using fresh ingredients and traditional techniques that have been passed down through generations. So, prepare your palate for a delightful journey into the heart of Mexican cuisine, where every bite of this flavorful chili will leave you craving more.

Let's cook with our recipes!

MEXICAN-STYLE BEEF AND BEAN CHILI

Mexican-Style Beef and Bean Chili image

Channel the flavors of mole into this meaty chili with cinnamon and cocoa powder.

Provided by Food Network Kitchen

Time 3h

Yield 6-8

Number Of Ingredients 18

Ingredients

8 ripe tomatoes (about 2 pounds)
4 cloves unpeeled garlic
2 poblano chiles
1 onion, quartered
1 serrano chile
3 tablespoons vegetable oil
One 3-pound piece beef chuck, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons all-purpose flour
1 1/2 teaspoons dried oregano
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground cinnamon
One 12-ounce bottle beer, preferably Mexican lager-style
Two 15-ounce cans black beans, drained and rinsed
2 tablespoons unsweetened cocoa powder (not Dutch process)
Diced avocado, shredded red cabbage, cilantro leaves, Cotija cheese and lime wedges, for serving

Steps:

Preheat the oven broiler.
Spread the tomatoes, garlic, poblanos, onion, and Serrano chile out on a rimmed baking sheet. Broil, flipping until charred on all sides, about 3 minutes for the garlic and 10 minutes for the rest of the vegetables. Cool slightly and then core the tomatoes, stem the chiles and peel the garlic. Transfer all of the charred vegetables to a blender and pulse into coarse sauce.
Heat the oil in a large Dutch oven or pot over high heat. Sprinkle the meat with salt and pepper and working in batches, add the beef the oil and cook until browned on all sides, about 3 minutes per batch. Transfer the meat to a large plate as it is browned.
Add the chili powder, cumin, flour, oregano, chipotle powder and cinnamon to the pan drippings and whisk to make a paste. Stir in the beer and 2 cups water. Return the meat to the Dutch oven along with the collected juices, the tomato-pepper mixture and 2 teaspoons salt. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes. Add the beans bring back to a simmer and cook, uncovered, stirring occasionally, until the meat is tender and the sauce is thick, about 1 1/2 hours more. Stir in the cocoa powder and adjust the seasoning with additional salt and pepper. Serve with diced avocado, shredded red cabbage, cilantro leaves, Cotija cheese and lime wedges.

MEXICAN BEEF CHILI

Mexican Beef Chili image

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

Ingredients

2 pounds beef boneless chuck, cut into 1-inch cubes
2 tablespoons chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
2 tablespoons instant chopped onion
1/2 teaspoon garlic powder
1 can (15 1/2 ounces) dark red kidney beans, drained
2 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon baking cocoa
2 cinnamon sticks

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

Tips:

To save time, use ground beef that is already browned. You can also cook the beef ahead of time and refrigerate or freeze it until you're ready to make the chili.
If you don't have chili powder, you can make your own by combining ground cumin, paprika, garlic powder, onion powder, and cayenne pepper.
For a thicker chili, add a cornstarch slurry (equal parts cornstarch and water) to the pot and simmer until the chili has reached your desired consistency.
Serve the chili with your favorite toppings, such as shredded cheese, sour cream, diced avocado, and chopped cilantro.
Leftover chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

This Mexican beef chili is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its simple ingredients and bold flavors, this chili is sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying meal, give this Mexican beef chili a try!

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