Ancho Chili and Cocoa Braised Beef with Mexican Aromatics

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich beef braised slowly with smoky ancho chilies and a hint of cocoa powder, evoking deep Mexican flavors perfect for hearty meals. This mexican-inspired beef ready in about 200 minutes pairs beef chuck roast, ancho chili powder, unsweetened cocoa powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 3 lbs beef chuck roast and season evenly with 2 tsp salt, 1 tsp black pepper, 2 tbsp ancho chili powder, 1 tbsp unsweetened cocoa powder, 1 tsp dried oregano, and 1 tsp ground cumin.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef roast on all sides, about 4 minutes per side, until deeply browned and fragrant.
  3. Step 3: Remove the beef and set aside. In the same pot, add 1 large diced onion and 5 minced garlic cloves, sautéing for 5 minutes until softened and aromatic.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
  5. Step 5: Return the beef to the pot and pour in 3 cups beef broth, scraping the bottom to deglaze and incorporate all browned bits.
  6. Step 6: Bring to a simmer, cover tightly, reduce heat to low, and braise for 3 hours until the beef is fork-tender.
  7. Step 7: Remove beef and let rest for 10 minutes before slicing or shredding. Serve with the rich sauce spooned over the top.

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Frequently asked questions

How long does Ancho Chili and Cocoa Braised Beef with Mexican Aromatics take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ancho Chili and Cocoa Braised Beef with Mexican Aromatics?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Ancho Chili and Cocoa Braised Beef with Mexican Aromatics?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ancho Chili and Cocoa Braised Beef with Mexican Aromatics for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ancho Chili and Cocoa Braised Beef with Mexican Aromatics?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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