A homemade Mexican Beef Chili is a hearty and flavorful dish that’s perfect for any occasion. This recipe combines tender beef with a rich and spicy tomato-based sauce, along with traditional Mexican spices that give it a deep, complex flavor. Here’s how you can make it:
Ingredients:
- 2 lbs beef chuck roast (cut into 1-inch cubes)
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 2-3 jalapeños (seeded and chopped) – adjust for heat
- 1 large red bell pepper (chopped)
- 2 cans (14.5 oz each) diced tomatoes (with juice)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp ground coriander
- 1 tsp cocoa powder (optional, for depth of flavor)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro (chopped, for garnish)
- Sour cream (optional, for serving)
- Shredded cheese (optional, for serving)
- Tortilla chips or cornbread (optional, for serving)
Instructions:
- Brown the Beef:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes in batches, ensuring not to overcrowd the pan.
- Brown the beef on all sides, then remove and set aside.
- Sauté Vegetables:
- In the same pot, add the chopped onion, garlic, jalapeños, and red bell pepper.
- Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add Spices:
- Stir in the chili powder, cumin, smoked paprika, oregano, coriander, and cocoa powder (if using).
- Cook for 1-2 minutes, allowing the spices to toast and become aromatic.
- Combine Ingredients:
- Return the browned beef to the pot.
- Add the diced tomatoes with their juice, kidney beans, black beans, and beef broth.
- Stir everything together, making sure the beef is submerged in the liquid.
- Simmer the Chili:
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
- Finish and Serve:
- Once the chili is done, stir in the lime juice and adjust the seasoning with salt and pepper to taste.
- Serve the chili hot, garnished with fresh cilantro, a dollop of sour cream, and shredded cheese if desired.
- Enjoy it with tortilla chips or a slice of warm cornbread on the side.
Tips:
- Spice Level: You can adjust the heat by adding more or fewer jalapeños or by incorporating some chopped chipotle peppers in adobo sauce for a smoky kick.
- Slow Cooker Option: After browning the beef and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 6-8 hours.
- Make Ahead: This chili tastes even better the next day, so consider making it a day ahead and reheating it before serving.
This homemade Mexican Beef Chili is sure to warm you up and satisfy your cravings for something bold and comforting.
