Mexican Beef Stew with Chili and Cocoa Recipe
This beef stew has a deep, slightly smoky flavor thanks to chili, spices and a touch of unsweetened cocoa. In Mexico, such braised meats are often cooked slowly over low heat until they become tender and fall apart under a fork, a bit like traditional stews in many European cuisines. It’s an ideal dish for a cooler day when you’re craving something warming and very aromatic.
This stew draws on the Mexican tradition of combining chili and cocoa, which together create a deep, almost chocolatey-smoky flavor without sweetness. Long, gentle simmering over low heat makes the beef fall-apart tender and the sauce takes on the consistency of a velvety, spicy cream. It’s an intriguing bridge between a familiar beef stew and the more complex, layered flavors of Mexican cuisine.
Chef's tips
The most important step is thoroughly browning the meat at the beginning – fry it in batches so the pieces don’t steam in their own juices but actually sear; those browned bits are what build the flavor of the sauce. Add the chili gradually and be sure to taste the sauce before adding the full amount, especially if you’re cooking for people with different heat tolerances. Add the cocoa only towards the end and mix it into the hot sauce very well to avoid lumps and bitterness.
How to serve
It tastes best with simple sides: white rice, roasted potatoes or a thick slice of bread to wipe the plate clean of sauce. On a cold, rainy evening it goes well with a glass of dry red wine or a mug of hot tea with lime if you prefer no alcohol. It’s also a great “next-day” dish – I once took a jar of it on a winter trip to the mountains and after reheating on the stove it tasted even better than freshly cooked.
Ingredients
- beef for stewing - 800 g
- onion - 2 piece
- garlic - 4 cloves
- bell pepper - 1 piece
- tomatoes canned, chopped - 400 g
- beef stock - 400 ml
- chili pepper fresh - 2 piece
- cocoa powder unsweetened - 1 tablespoon
- cumin ground - 1 teaspoon
- oregano dried - 1 teaspoon
- bay leaf - 1 piece
- vegetable oil - 3 tablespoons
- salt - 1.5 teaspoons
- black pepper freshly ground - 0.5 teaspoons
Preparation
- Cut the beef into cubes about 2–3 cm on a side, trimming off any excess hard fat. Peel the onions and slice them into thin wedges. Remove the seeds and core from the bell pepper and cut it into strips. Finely chop the garlic.
- Heat 2 tablespoons of oil in a large heavy-based pot over fairly high heat. Add some of the beef (not all at once) and brown for 5–7 minutes until the pieces are well browned on all sides. Transfer them to a plate and repeat with the remaining meat, adding a little more oil if needed.
- Reduce the heat to medium. In the same pot add the onion and fry for 4–5 minutes, stirring, until it softens and starts to brown lightly. Add the garlic and fry for another 30–40 seconds until fragrant.
- Add the bell pepper and fry for 3–4 minutes until it softens slightly. Return the browned beef and any juices from the plate to the pot.
- Add the cumin, oregano, finely chopped chili peppers (without seeds if you want a milder version) and the bay leaf, and stir, frying everything for 1 more minute.
- Pour in the canned tomatoes and the stock. Mix thoroughly, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to low, cover with a lid and simmer gently for 70–80 minutes, until the meat is very tender. Stir every 10–15 minutes.
- Towards the end of cooking add the cocoa powder and stir very well so there are no lumps. Cook for another 5 minutes. Season the stew with salt and pepper to taste, adding a little water if the sauce is too thick.
- Before serving, remove the bay leaf. Serve the stew hot, preferably with rice, potatoes or a piece of bread for mopping up the sauce.
Storage
This stew keeps very well: store it in the fridge for up to a few days or freeze in portions for longer. Reheat gently over low heat, adding a splash of water or stock if the sauce has thickened too much.
