Mexico Style Beef Chili

Mexico Style Beef Chili, also known as Carne con Chile, is a robust and deeply flavorful stew made with tender chunks of beef simmered in a rich sauce of dried chiles, tomatoes, garlic, and warm spices. This traditional Mexican dish brings authentic, smoky, and mildly spicy flavor to the table and is perfect for a comforting dinner served with rice, tortillas, or beans.

Why You’ll Love This Recipe

• Authentic Mexican flavor from dried chiles like ancho and guajillo
• Hearty and satisfying with chunks of tender, slow-simmered beef
• Versatile – enjoy in tacos, over rice, or in a bowl topped with avocado and lime
• Great for leftovers – tastes even better the next day
• Freezer-friendly – ideal for meal prep or batch cooking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 lbs beef chuck roast or stew meat, cut into 1-inch cubes
• Salt and pepper
• 2 tablespoons oil (vegetable or olive)
• 4 dried guajillo chiles
• 3 dried ancho chiles
• 3 cloves garlic
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 2 cups beef broth
• 1 teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• Optional: pinch of ground cinnamon or cloves for added warmth

Directions

Prepare the chiles: Remove stems and seeds from guajillo and ancho chiles. Toast them briefly in a dry skillet until fragrant, then soak in hot water for 15 minutes to soften.

1. Make the sauce: Blend the softened chiles with garlic, tomatoes, and a bit of the soaking liquid until smooth. Set aside.
2. Brown the beef: Season the beef with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat and sear the beef in batches until browned. Remove and set aside.
3. Sauté onions: In the same pot, sauté chopped onion until translucent, about 5 minutes.
4. Combine and simmer: Return beef to the pot, pour in the chile-tomato sauce, add beef broth, cumin, oregano, and a pinch of cinnamon or cloves if using. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours until beef is tender.
5. Adjust and serve: Taste and adjust seasoning. Serve hot with rice, warm tortillas, beans, or as a taco filling.

Servings and Timing

• Servings: 6
• Prep Time: 25 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 25 minutes

Variations

• Spicy version: Add dried arbol chiles or chipotle for more heat and smokiness
• Tomato-free: Omit tomatoes for a purer chile flavor
• With beans: While traditional versions don’t use beans, you can add cooked black or pinto beans if desired
• Slow cooker: Brown the beef and sauté onions, then combine all ingredients in a slow cooker and cook on low for 6–8 hours
• Shredded beef: Simmer whole chunks and shred the beef before serving for a pulled texture

Storage/Reheating

• Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days
• Freezing: Freeze in a freezer-safe container for up to 3 months
• Reheating: Reheat on the stovetop over medium heat or microwave in portions, adding a splash of broth if needed

FAQs

What kind of beef is best for Mexico Style Beef Chili?

Beef chuck roast is ideal due to its marbling and ability to become tender with slow cooking.

Can I make this chili spicy?

Yes. Add spicy chiles like chile de árbol or chipotle peppers to increase the heat level.

Do I need to use dried chiles?

For authentic flavor, yes. But you can substitute with chili powder in a pinch (though the flavor will differ).

Can I use a slow cooker?

Definitely. Brown the beef first, then cook everything on low for 6–8 hours or until tender.

What do I serve with this chili?

Rice, warm tortillas, beans, or even crusty bread work beautifully.

Can I make this ahead of time?

Yes. The flavors deepen as it rests, making it perfect for make-ahead meals.

Is this chili the same as American chili?

No. Mexico Style Beef Chili doesn’t usually include beans or ground meat and features a sauce made from dried chiles.

How do I thicken the sauce?

Let it simmer uncovered near the end, or add a bit of masa harina for a thicker consistency.

Can I use canned chiles instead of dried?

Canned chiles can work but won’t offer the same depth of flavor as rehydrated dried chiles.

Can I add vegetables?

Yes. Bell peppers, squash, or potatoes can be added but are not traditional.

Conclusion

Mexico Style Beef Chili is a bold, comforting dish that brings the rich culinary traditions of Mexico to your table. With its tender beef and deeply flavorful chile sauce, it’s perfect for cozy nights, family meals, or whenever you’re craving authentic spice and warmth. Make it ahead, freeze it for later, and enjoy this satisfying meal any time.

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