Mexican Beef Chilli Food

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-STYLE BEEF AND BEAN CHILI

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

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!

MEXICAN BEEF CHILLI

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.

MEXICAN BEEF CHILI

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.

SHREDDED BEEF & ALE CHILLI "MEXICAN TINGA"

Steps:

• Heat the olive oil in a large, heavy-based saucepan over a medium-low heat. Cut the green stalk ends from 5 chillies (reserve 2 chillies for garnish). Place the whole chillies and garlic in the saucepan and cook gently for 5 minutes.
• Raise the heat to medium-high, add the steak and cook, stirring occasionally for 20 minutes or until all the liquid from the meat is evaporated and the meat is browned. Add the ale and bring to the boil. Lower the heat to a slow simmer, cover and then continue cooking for 11/2 hours, stirring occasionally. Uncover and cook for a extra hour until the meat is tender enough to break up easily with a wooden spoon and you are left with a thick shredded beef mixture (don't allow it to boil dry). Season with salt to taste.
• Cut reserved chillies into fine julienne and scatter with the coriander over the beef. This serves 8 with the frijoles con queso (bean and cheese stew), or 4-6 on its own.

MEXICAN CHILI SOUP

Steps:

• Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
• Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
• Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.