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True Mexican Chili Beef

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400g Australian Beef Chuck
6-8 Red Chilies, sliced
1 ½ tbsp Cumin Seeds
½ tsp Freshly ground Black Pepper
5 tbsp Butter
1 ½ tsp Chili Powder
1/3 cup Onion
3 Large cloves Garlic, sliced
2 cups Beef Stock
2 tbsp Corn Flour
1 tbsp Dark Brown Sugar
1 ½ tbsp White Vinegar
1 Red, yellow, orange and green Bell Pepper, diced
2 tbsp Tomato Paste
2 tbsp Tomato Salsa
To Serve:
Lime Wedges
Sour Cream
White Cheddar Cheese


1 Place a large non-stick skillet over medium-high heat until hot. Add the cumin seeds, onion and the beef; cook until browned, stirring to crumble.
2 Next, add to the beef mixture - tomato salsa, tomato paste, garlic, sugar, pepper, vinegar and the chilies. Stir well to combine.
3 Then, add the beef stock, 2 tsp of each bell pepper, chili powder, corn flour and water and allow to cook for 10-15 minutes.
4 Finally, add butter. Heat through and stir frequently until cooked down.
5 Serve garnished with cheddar cheese, sour cream and bell peppers.