Picadillo Beef Chili Recipe

Name: Picadillo Beef Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs boneless beef sirloin (cut into about 1-inch pieces or a bit smaller); seasoning salt; black pepper; 4 -6 tablespoons oil (more if needed); 2 large onions, chopped (can use 3 medium); 3 tablespoons fresh minced garlic; 1 fresh jalapeno pepper, seeded and finely chopped; ⅓ cup chili powder (or to taste); 1 tablespoon cumin; 2 teaspoons dryed chili flakes (add in more to taste); ½ teaspoon cinnamon; 1 ½ cups water; 1 (12 ounce) bottle beer; 2 cups beef broth; 1 (28 ounce) can tomatoes (pureed with juice); 1 cup raisins (or to taste); ¾ cup pimento stuffed olive, sliced (or to taste); 1 (19 ounce) can kidney beans (about 2 cups, rinsed and drained); ⅓ cup fresh coriander, chopped; salt and pepper; Tabasco sauce (optional)

Servings: persons

4 lbs boneless beef sirloin (cut into about 1-inch pieces or a bit smaller)
seasoning salt
black pepper
4 -6 tablespoons oil (more if needed)
2 large onions, chopped (can use 3 medium)
3 tablespoons fresh minced garlic
1 fresh jalapeno pepper, seeded and finely chopped
⅓ cup chili powder (or to taste)
1 tablespoon cumin
2 teaspoons dryed chili flakes (add in more to taste)
½ teaspoon cinnamon
1 ½ cups water
1 (12 ounce) bottle beer
2 cups beef broth
1 (28 ounce) can tomatoes (pureed with juice)
1 cup raisins (or to taste)
¾ cup pimento stuffed olive, sliced (or to taste)
1 (19 ounce) can kidney beans (about 2 cups, rinsed and drained)
⅓ cup fresh coriander, chopped
salt and pepper
Tabasco sauce (optional)

1
Heat oil in a large Dutch oven or pot over medium-high heat.
2
Season beef cubes liberally with seasoned salt and pepper.
3
Brown beef cubes in hot oil on all sides until well browned; transfer to a plate or bowl.
4
Add in the onions, garlic, jalapeno pepper, chili powder, cumin, dried chili flakes and cinnamon; saute for about 5-6 minutes, or until onion is slightly softened.
5
Add the beef cubes back to the pot along with any drippings from the plate.
6
Add in the water, beer, broth and tomato puree; simmer covered over medium-low heat for about 1-1/2 hours, stirring occasionally.
7
Add in the raisins and olives, simmer uncovered for another 30-40 minutes, or until the beef is tender.
8
Add in the drained beans and chopped coriander; simmer for about 5-7 minutes, or until the beans are heated through.
9
Season once again with salt and pepper and add in Tabasco (if using).
10
DELICIOUS!

2122

kcal

Calories

178

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 4 lbs boneless beef sirloin (cut into about 1-inch pieces or a bit smaller), seasoning salt, black pepper, 4 -6 tablespoons oil (more if needed), and more.

Yes, Picadillo 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.

That's it — enjoy your meal!

Picadillo Beef Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions