Authentic Mexican Beef Chili Recipe- Guajillo, Ancho & Morita Peppers

Last Updated on 4 months by Neha Deshmukh

Authentic Mexican Beef Chili Recipe – Guajillo, Ancho & Morita Peppers

Introduction

Oh, chili. Is there anything more comforting on a chilly evening? This isn’t just any chili, though. This is a deeply flavorful, authentic Mexican beef chili, the kind that warms you from the inside out. I first stumbled upon a version of this recipe during a trip to Oaxaca, and I’ve been tweaking it ever since to get it just right. It takes a little time, but trust me – the reward is so worth it. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This chili is a labor of love, but it’s surprisingly approachable. The depth of flavor from the blend of chilies is incredible. It’s not just heat; it’s complex, smoky, and slightly fruity. Plus, the slow braising process makes the beef unbelievably tender. It makes enough to feed a crowd – about 16 tacos! – or enjoy leftovers for days.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 8 guajillo chilies
• 2 ancho chilies
• 1 morita chili
• 1 white onion
• 10 garlic cloves
• 10 black peppercorns
• 2 cloves
• 3 bay leaves
• 2 tsp cumin
• 1 (28 oz) can tomatoes
• 2 tbsp cider vinegar
• 1 tsp dried Mexican oregano
• 1 tsp dried thyme
• 1 tbsp kosher salt
• 3 cups water
• 4 lbs beef chuck
• 3 tbsp vegetable oil
• 4 cups beef stock

Ingredient Notes

Let’s talk ingredients! A few key things will make all the difference.

Guajillo, Ancho, and Morita Chilies: A Deep Dive

These aren’t just chilies; they’re the heart and soul of this recipe.
* Guajillo chilies offer a bright, fruity flavor with mild to medium heat.
* Ancho chilies are milder and add a rich, raisin-like sweetness.
* Morita chilies bring a smoky, chipotle-like flavor and a bit more heat.
Don’t skip these! You can usually find them in the international aisle of larger supermarkets or at Latin American grocery stores.

The Importance of Mexican Oregano & Thyme

Mexican oregano has a distinct citrusy flavor that’s different from Mediterranean oregano. It really elevates the chili. Similarly, the thyme adds an earthy depth. If you can’t find Mexican oregano, regular oregano will do in a pinch, but try to source the Mexican variety for the most authentic flavor.

Choosing the Right Cut of Beef Chuck

Beef chuck is perfect for braising. It has plenty of marbling, which breaks down during the long cooking process, resulting in incredibly tender and flavorful meat. Look for a well-marbled chuck roast. About 1.5-2kg is ideal.

Regional Variations in Chili Paste Preparation

Traditionally, chili pastes are ground on a metate (a volcanic stone grinding tool). While we’re using a blender and sieve for convenience, know that this recipe honors that ancient technique! Some regions also add a touch of chocolate to their chili paste – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, stem and seed your chilies. Snip off the stems with scissors, then cut the chilies lengthwise and scrape out the seeds and veins.
2. Preheat a Dutch oven (or a large, heavy-bottomed pot) over medium heat. Add the vegetable oil and brown the beef chuck in batches. Don’t overcrowd the pot – you want a good sear on all sides. Set the browned beef aside.
3. In the same pot, fry the chopped onion until it’s beautifully caramelized – this takes patience, about 15-20 minutes. Add the minced garlic and spices (cumin, peppercorns, cloves, bay leaves) and sauté for another minute until fragrant.
4. Add the dried chilies to the pot and lightly fry them for about 30 seconds to soften them up. Pour in the water, canned tomatoes, cider vinegar, Mexican oregano, thyme, and salt. Bring to a simmer and cook for 15 minutes.
5. Carefully transfer the chili mixture to a blender and blend until completely smooth. Then, strain the mixture through a fine-mesh sieve to remove any remaining skins. This step is key for a silky-smooth sauce!
6. Return the beef to the pot. Pour the strained chili puree and beef stock over the meat. Bring to a simmer, then cover and braise in a preheated oven at 160°C (325°F) for 3-4 hours, or until the beef is fall-apart tender.
7. Once the beef is tender, shred it with two forks. Skim off any excess fat from the surface of the consommé (the flavorful broth). Taste and adjust the seasoning with salt if needed.

Expert Tips

A few little things can take this chili from good to amazing.

Achieving the Perfect Chili Paste Consistency

The consistency of the chili paste should be smooth and pourable. If it’s too thick, add a little more water, a tablespoon at a time, until you reach the desired consistency.

Browning the Beef for Maximum Flavor

Don’t rush the browning process! A good sear creates a beautiful crust on the beef, adding tons of flavor to the chili.

Low and Slow Braising for Tender Beef

The long, slow braising process is what makes the beef so tender. Resist the urge to crank up the heat – patience is key!

Skimming the Fat for a Cleaner Consommé

Skimming off the excess fat results in a cleaner, more flavorful consommé. It’s a small step that makes a big difference.

Variations

Want to customize this chili? Go for it!

Vegan Chili Adaptation

Substitute the beef chuck with 1.5kg of hearty mushrooms (like portobello or cremini) and use vegetable broth instead of beef stock.

Gluten-Free Serving Options

Serve with corn tortillas instead of flour tortillas for a naturally gluten-free meal.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Remove the seeds and veins from all the chilies.
• Medium: Remove the seeds and veins from the morita chili only.
• Hot: Leave some of the seeds in the morita chili.

Festival Adaptations (Dia de los Muertos, Cinco de Mayo)

This chili is perfect for celebrations! Serve it with all the fixings for a festive feast. My family loves to make it for Dia de los Muertos as an offering to loved ones.

Serving Suggestions

Serve this chili as a hearty stew with a sprinkle of fresh cilantro, chopped onions, a squeeze of lime juice, and warm tortillas. Or, for a fun twist, dip tortillas in the consommé, fry them until crispy, and fill them with the shredded beef to make delicious tacos!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully for up to 2 months.

FAQs

Got questions? I’ve got answers!

What is the difference between Guajillo, Ancho, and Morita chilies?

As mentioned earlier, each chili brings a unique flavor profile. Guajillo is fruity and mild, Ancho is sweet and mild, and Morita is smoky and a bit spicier.

Can I use other types of vinegar besides cider vinegar?

You can, but cider vinegar adds a subtle sweetness that complements the chilies. White vinegar or red wine vinegar can be used as substitutes, but the flavor will be slightly different.

How can I make this chili ahead of time?

Absolutely! You can make the chili paste a day or two in advance and store it in the refrigerator. Then, simply add the beef and stock and braise as directed.

What is the best way to remove the chili seeds?

Cutting the chilies lengthwise and scraping out the seeds with a spoon is the easiest method.

Can I substitute beef stock with water?

You can, but beef stock adds a much richer, more complex flavor. If using water, consider adding a bouillon cube or a splash of soy sauce for extra umami.

What kind of tortillas are best for serving with this chili?

Corn tortillas are traditional and pair beautifully with the chili. However, flour tortillas are also delicious!

How do I adjust the salt level in the chili?

Taste the chili after it has simmered for a while and add salt gradually, a little at a time, until it reaches your desired level of seasoning.