I like to set goals for myself every year and for 2026 I decided to take on creating my own original recipe. Since I can remember, I loved getting in the kitchen and cooking food that has been both familiar and adventurous. As a 4th generation American, I’ve never really felt close to any of my mixed cultural heritages so through food I’ve been learning to explore that side.

Mechado is typically a Filipino beef stew dish that originated from Spanish colonial influence. This recipe is a fusion of these Filipino flavors with the Tex-Mex savoriness of chili. This chili has a unique hint of acidity from the soy sauce as well as mild heat from the ancho chili powder. Best served with garlic bread.

Mechado Chili Recipe

6-8 Servings

Prep Time: 30 minutes

Cook Time: 4 Hours on High, 8 on Low with slow cooker

Ingredients

1 Tablespoon Avocado or Neutral Oil

1 (2-pound) boneless beef chuck roast, cut into 1-inch cubes

1 medium yellow onion, chopped

5 cloves of garlic, minced

1 (15oz) can tomato sauce

1 (14.5oz) can of petite diced tomatoes

1/4 cup soy sauce

1/4 cup sherry vinegar

2 tbsp ancho chili powder

1 tbsp lemon juice

1 tbsp fish sauce

3 Yukon Gold Potatoes, peeled and cut into 1-inch cubes

3 carrots, peeled and cut into 1-inch pieces

2 red bell peppers, cut into 1-inch pieces

2 cans of kidney beans, rinsed

2 bay leaves

6-8 strips of bacon, cut into 1-inch pieces

Salt and pepper, adjust to taste

Instructions

1. Heat oil in Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sauté onions and garlic for about 2 minutes.
2. Add chuck roast cubes and season with salt and pepper, giving them a nice sear for about 3-4 minutes, until browned on all sides.
3. Add red bell pepper and sauté for about 2-3 minutes.
4. Once sautéed, place beef, bell peppers and aromatics including any liquid into a slow cooker. Add diced carrots and potatoes.
5. Pour over tomato sauce, diced tomatoes, sherry vinegar, soy sauce, lemon juice, fish sauce, kidney beans and seasonings. Stir. Then add bay leaves.
6. Cook on high for 4 hours or 8 hours on low in slow cooker until beef is tender to your liking.
7. Cook the bacon pieces in the last hour and add to slow cooker. Taste and season with salt and pepper if desired.
8. Serve with rice or garlic bread on the side, enjoy!