The recipe is flexible too—you can adjust the spice level by using milder chiles or adding more heat, and you can use beef chuck or stew meat depending on what you have. It also reheats beautifully, making it fantastic for leftovers or meal prep. The longer it sits, the more the beef absorbs the chile flavors, making the next day even better. Whether served with rice, beans, or just tortillas, this Savory Beef Chile with Mexican Rice and Tortillas is the kind of homestyle comfort food that keeps everyone coming back for seconds.
Ingredients
For the Beef Chile
2 lbs beef stew meat or chuck, cut in cubes
2 tbsp oil
1 small onion, chopped
3 garlic cloves, minced
2 cups beef broth
1 cup red or green chile sauce (homemade or canned)
1 tsp ground cumin
1 tsp chili powder
½ tsp oregano
Salt and pepper to taste
For the Mexican Rice
1 cup long-grain rice
2 tbsp oil
2 tbsp tomato sauce or 1 small blended tomato
2 cups chicken broth
½ tsp garlic powder
½ tsp cumin
Salt to taste
To Serve
Flour tortillas, warmed
Fresh jalapeño (optional)
Instructions
Brown beef in hot oil in a heavy pot until nicely seared on all sides.
Add onion and cook until softened, then stir in garlic for 1 minute.
Pour in chile sauce and beef broth, then add cumin, chili powder, oregano, salt, and pepper.
Bring to a simmer, cover, and cook on low 1½–2 hours until beef is very tender and sauce thickens.
For the rice, heat oil in a saucepan and sauté rice until lightly golden.
Stir in tomato sauce, broth, garlic powder, cumin, and salt.
Bring to a boil, cover, reduce heat, and cook 15–18 minutes until rice is tender and liquid is absorbed.
Fluff rice with a fork.
Serve a generous scoop of beef chile with Mexican rice, warm tortillas, and a jalapeño on the side.