Mexican Beef Chili Recipe

Name: Mexican Beef Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups long-grain white rice; 2 tablespoons olive oil; 1 1/2 lbs beef, cut into 3/4-inch cubes; 1 red onion, chopped; 3 garlic cloves, crushed; 2 long green chilies, chopped; 1 1/2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon chili powder; 3 teaspoons dried oregano; 13 ounces can chopped tomatoes; 2 tablespoons tomato paste; 3 cups beef stock; 13 ounces kidney beans, drained; 2 tablespoons fresh oregano, chopped

Servings: persons

1 1/2 cups long-grain white rice
2 tablespoons olive oil
1 1/2 lbs beef, cut into 3/4-inch cubes
1 red onion, chopped
3 garlic cloves, crushed
2 long green chilies, chopped
1 1/2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder
3 teaspoons dried oregano
13 ounces can chopped tomatoes
2 tablespoons tomato paste
3 cups beef stock
13 ounces kidney beans, drained
2 tablespoons fresh oregano, chopped

1
Put the rice in a heatproof bowl, cover with boiling water, and let soak.
2
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.
3
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.
4
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.
5
Drain the rice and add to the pot. Add the remaining stock and the kidney beans. Simmer an additional 30 minutes.
6
Stir in fresh oregano and serve!

1046

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups long-grain white rice, 2 tablespoons olive oil, 1 1/2 lbs beef, cut into 3/4-inch cubes, 1 red onion, chopped, and more.

Yes, Mexican Beef Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Beef Chili

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