Southwestern Braised Beef Southwestern Braised Beef

Southwestern Braised Beef 150 Image by: Southwestern Braised Beef 150 Author: Canadian Living

This elevated version of chili con carne adds extra spices and cubed beef to make it special enough for entertaining. Serve with a chipotle-flavoured hot sauce for heat seekers.

  • Portion size 10 servings



In saucepan, add enough water to cover beans by 1 inch (2.5 cm). Cover and bring to boil; boil for 1 minute. Remove from heat; let stand for 1 hour. (Or soak beans overnight in cold water.) Drain and add enough water to saucepan to cover beans by 3 inches (8 cm); simmer until tender, about 1 1/2 hours. Drain.

Cut roast in 3/4-inch (2 cm) cubes; set aside.

In small bowl, combine chili powder, cumin, coriander, oregano, ancho chili powder, allspice, and cinnamon; stir in 2 tbsp (25 mL) of the oil to make paste. Set aside.

In Dutch oven or large saucepan, heat remaining oil over medium-high heat; brown beef in batches. Remove to plate. Drain fat from pan.

Fry onions and garlic over medium-heat, stirring occasionally, until golden, about 5 minutes.

Add chili powder mixture; fry until fragrant, about 30 seconds. Add beef; stir for about 1 minute. Add beans, 2 cups (500 mL) of water, tomatoes, breaking up with spoon, salt and sugar; bring to boil. Reduce heat, cover and simmer for 1 hour.

Uncover and simmer until slightly thickened and meat is tender, about 30 minutes. (Make-ahead: Let cool for 30 minutes; freeze in airtight containers for up to 2 weeks.) Makes 8-10 servings.

Nutritional facts Per serving: about

  • Sodium 424 mg
  • Protein 28 g
  • Calories 295.0
  • Total fat 10 g
  • Cholesterol 44 mg
  • Saturated fat 2 g
  • Total carbohydrate 25 g


  • Iron 39.0
  • Folate 51.0
  • Calcium 7.0
  • Vitamin A 11.0
  • Vitamin C 23.0
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Southwestern Braised Beef