Mexican Chili Beef Soup

Beef chili soup, packed with flavor is delicious over rice and topped with cheese or sour cream. Great for company, camping, and freezing.


  • 2 lbs. beef stew meat

  • 2 onions, chopped

  • 6 garlic cloves, minced

  • 28 oz. can diced tomatoes (or use fresh!)

  • 2 litres beef broth

  • 2 tbsp. diced chilies (more if you like heat!)

  • 2 tsp. cumin

  • 1 1/2 tsp oregano

  • 1/4 tsp cayenne pepper

  • 1 1/2 lb. potatoes, Yukon or red, chopped

  • 4 carrots, chopped

  • 3 cups of corn

  • 1 lime, juiced

  • 1/4 cup of cilantro, chopped


  • Diced jalapeños

  • Tortilla chips

  • Grated cheese

  • Sour cream


  1. Brown the beef stew meat in small batches in olive oil in a heavy soup pot or Dutch oven.

  2. Add onion to the browned beef and fry for about 5 minutes.

  3. Add the diced tomatoes, garlic, beef broth, chilies and spices to the pot.

  4. Bring the soup to a boil and let simmer for 1 hour.

  5. Add the potatoes, carrots and corn to the soup. Let simmer for 20 min.

  6. Add the juice of 1 lime and the cilantro to the soup.

  7. When ready to serve, garnish with diced jalapeños, tortilla chips, grated cheese and sour cream.

  8. Delicious served with cornbread!

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