Mexican-Style Chili Beef

This is chili built around cubed beef instead of ground, which gives you real chunks of tender meat in every spoonful rather than a loose, crumbly texture. Lean round steak braises for up to two hours in crushed tomatoes with a fresh jalapeno, cumin seeds, and oregano until the meat practically melts.

The vinegar added right after browning is a subtle but important step. It deglazes the pan, picks up all those browned bits, and adds an acidity that brightens the long-simmered sauce. Without it, braised beef dishes can taste flat and one-dimensional.

Uncovering the pot at the end to reduce the sauce is where this goes from soupy stew to thick, clingy chili. Let it bubble uncovered until the sauce coats the meat generously.

Chef Tips

• Cut the beef into uniform cubes so they cook at the same rate. Irregular sizes mean some pieces dry out while others stay tough.
• Brown the beef in batches without crowding the pan. Proper browning builds flavor; steaming doesn’t.
• Use whole cumin seeds, not ground. They toast slightly in the simmering liquid and have a more complex, nuttier flavor.
• Skim any fat from the surface before serving for a cleaner, leaner bowl.

Variations

• Serve over steamed rice or with warm flour tortillas for scooping.
• Add a can of drained pinto beans during the last 30 minutes for a heartier version.
• Stir in chopped cilantro and a squeeze of lime just before serving.