Beef Birria Chili with Spanglish Asadero Birria Seasoning
Beef Birria Chili with Spanglish Asadero Birria Seasoning
Birria takes all day. This chili takes 45 minutes flat and gets you most of the way there.
All-day flavor on a 45-minute clock, the trade that runs through our game day recipes.
The key is Spanglish Asadero Birria Seasoning, dried chilis, warm spices, garlic, and tomato compressed into one highly specific blend. When you cook it into the beef for two minutes before adding any liquid, it blooms and distributes through the whole pot. The result tastes like the seasoning is woven in throughout, not layered on top after the fact.
Start with leftover cooked shredded beef, that’s the anchor. Sauté the onion and garlic first until softened and fragrant, then stir in the beef. Toast the seasoning for two minutes to activate it, then add the diced tomatoes, kidney beans, pinto beans, and beef broth. Bring it to a simmer, cover, and let it go 20–25 minutes. The tomato acid, the bean starch, and the birria seasoning settle into each other and the whole pot tightens into a real chili.
Serves 4. Total time is 45 minutes from the first cut to the first bowl. It holds for three days in the fridge, the flavor deepens overnight as the seasoning continues to work into the broth. If you’re cooking with intention, double the batch.
Finish each bowl with diced white onion, sliced radishes, cilantro, and a lime wedge squeezed over the top right before serving. The acid cuts the richness. The radish adds crunch. That garnish spread is borrowed from birria tradition for a reason, it works.
Flavor First.
BEEF BIRRIA CHILI
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add chopped onion. Sauté 4 minutes until translucent.
- Add minced garlic. Cook 1 minute until fragrant.
- Add shredded beef. Stir to combine with onion and garlic. Sprinkle with Spanglish Asadero Birria Seasoning and cook 2 minutes to toast seasoning.
- Stir in diced tomatoes (with juices), kidney beans, and pinto beans.
- Pour in beef broth. Bring to a simmer.
- Reduce heat to low, cover, and simmer 20-25 minutes, stirring occasionally, to meld flavors. Taste and adjust seasoning if needed.
- Ladle chili into bowls.
- Top each serving with diced white onion, sliced radishes, chopped cilantro, and lime wedges.
- Serve hot.
Nutrition
Notes
- Toast the seasoning — Cook the Spanglish Asadero Birria Seasoning in the pan with the beef for two minutes before adding any liquid. That heat activates the fat-soluble compounds in the dried chilis and spices — flavor distributes through the whole pot instead of pooling in the broth.
- Give it the full simmer time — 20–25 minutes is the window where the tomato, beans, and seasoning meld. Cut it short and the chili tastes divided. Give it the full time and it comes together into something cohesive.
- Taste near the end, not the beginning — Broth reduces as the chili simmers, concentrating the salt and seasoning. Adjust at the 20-minute mark, not when the liquid first goes in. You’re seasoning the finished flavor, not the raw base.
- Don’t skip the garnishes — Diced white onion, sliced radishes, cilantro, and fresh lime are structural. The acid and brightness from the lime cut through the richness of the seasoning and beef. Serve them on the side if you prefer, but put them in every bowl.
- Fat content matters in the beef — Brisket, chuck roast, and short rib carry the birria seasoning better than lean cuts. They shred well and have the fat content the chili needs to feel rich. Round or sirloin will work but tend to dry out and fall flat.
- Ladle over white rice and let the broth soak in — that’s the most straightforward plate. Warm corn tortillas on the side work just as well and let you scoop between bites.
- If you want to stretch it, a side of Mexican rice or elote complements the earthiness of the chili without competing with it. Pickled jalapeños or hot sauce on the table give people control over heat without cooking it in.
- For a bigger spread, use the chili as a base for birria-style tacos: pile the shredded beef into corn tortillas, top with white onion and cilantro, and serve the remaining broth as a dipping consommé on the side.
- Cool completely before storing. Refrigerate in an airtight container for up to 3 days — the flavor continues to develop overnight as the seasoning settles into the broth.
- Reheat on the stovetop over medium-low heat with a splash of beef broth or water to loosen it up. Stir occasionally. The chili thickens as it sits; don’t try to reheat it dry.
- Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. Add all garnishes fresh after reheating.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use a different seasoning if I don’t have Spanglish Asadero Birria Seasoning?
The ingredients list includes an exact substitute: ancho chili powder, garlic powder, cumin, dried oregano, smoked paprika, ground cloves, salt, and tomato paste. It won’t be identical, but it replicates the core flavor profile. If you can find Spanglish Asadero Birria Seasoning at a local store or online, it’s worth keeping on hand for this and similar recipes.
What cut of beef works best for this recipe?
Brisket, chuck roast, and short rib are the strongest choices, anything braised low and slow that shreds easily with some fat content. Lean cuts like eye of round work but tend to dry out and lack the richness this chili needs. Fat carries the birria seasoning better.
Can I make this in a slow cooker?
Yes. Sauté the onion and garlic on the stovetop first if you can, it adds depth. Add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. The beans will break down more and the texture will be softer, but the flavor holds up.
How do I thicken the chili if it’s too thin?
Simmer uncovered for an additional 10–15 minutes and let the broth reduce. You can also mash a few spoonfuls of beans against the side of the pot and stir them back in, the bean starch thickens the base quickly without adding anything.
Can I use fresh beef instead of leftover shredded beef?
Yes, but adjust the method. Brown diced chuck or ground beef in the pot before adding the onion. Fresh beef needs more time to develop, plan on at least 30–40 additional minutes of cook time. The 45-minute total assumes pre-cooked shredded beef.
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