Beef Chili Recipe

Ingredients

• 15 ml (1 tablespoon)olive oil
• 2 largeyellow onions, diced
• 1green pepper, diced
• 1–2jalapeño peppers, finely chopped, with seeds
• 8 cloves (or 30 ml / 2 tablespoons)garlic, chopped or minced
• 907 g (2 pounds)ground beef mince
• 30 ml (2 tablespoons)ground cumin
• 15–30 ml (1–2 tablespoons)chilli powder, to taste
• 10 ml (2 teaspoons)smoked paprika or sweet paprika
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon), to tastecayenne
• 397 g (14 ounces)canned crushed tomatoes
• 425 g (15 ounces)tomato sauce or condensed tomato soup
• 480 ml (2 cups)beef or chicken stock
• 794 g (28 ounces), drainedcanned kidney beans
• 397 g (14 ounces), drainedcanned black beans
• 15 ml (1 tablespoon)sour cream
• 1 handfulgrated Cheddar cheese
• 15 ml (1 tablespoon)sliced jalapeños
• 15 ml (1 tablespoon)chopped spring onions
• 15 ml (1 tablespoon)chopped fresh coriander

Instructions

1. 1

   Soften the vegetables

   Heat the oil in a large, heavy-based pot over a medium-high heat. Add the onions and sauté until translucent. Add the green pepper, jalapeños and garlic, then sauté for another minute, until the garlic smells fragrant.

2. 2

   Brown the beef

   Add the beef and cook until browned, breaking up any large pieces with the end of a wooden spoon. Stir in the cumin, chilli powder, paprika and salt, mixing until the beef is coated in the spices.

3. 3

   Simmer the chilli

   Stir in the crushed tomatoes and their juices, tomato sauce or soup, stock and beans. Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, about 30 minutes.

4. 4

   Add the toppings

   Ladle the chilli into individual bowls. Top with sour cream, grated cheese, sliced jalapeños, spring onions and/or coriander.

What is beef chilli?

Beef chilli is an American-style stew built around beef, beans, tomatoes and spices. Its exact form varies, but this version brings together kidney and black beans with jalapeños for a hearty, gently hot bowl.

The recipe works by browning the beef with aromatics and spices before simmering it with tomatoes, stock and beans. That gives the flavours time to come together while the liquid reduces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 619 calories, 48g protein, 49g carbs, 27g fat.

The beef contributes much of the protein and fat, while the beans and tomatoes provide most of the carbohydrate. Olive oil, sour cream and Cheddar add further fat. For a more balanced plate, serve a bowl with a generous portion of vegetables alongside.

Build the flavour base

Onions first: sauté them until translucent before adding the pepper, jalapeños and garlic. The extra minute for the garlic is brief, so it becomes fragrant without being left to cook for the whole simmer.

Spices next: cumin, chilli powder, paprika, salt and cayenne go in with the browned beef. Stir well so the seasoning coats the mince before the wet ingredients are added.

Choose the heat level

Jalapeños with seeds: the recipe keeps the seeds in, and uses one or two peppers. Use one for a milder result or two for more heat.

Chilli powder and cayenne: both can be adjusted to taste. If you are unsure, start with the lower amount of chilli powder and add more next time.

Get the texture right

Break up the mince as it browns so the finished chilli has an even, spoonable texture rather than large clumps. Let the beef brown before stirring in the spices and liquids.

The chilli is ready when it has thickened during its simmer. Stir occasionally, particularly as the mixture reduces, so it cooks evenly.

Allow time to simmer

Although the description promises a quick dish, the listed total time is 45 minutes, including about 30 minutes of simmering. Keep the heat low enough for a gentle simmer after bringing the pot to the boil.

Use the stated timing as a guide and check for the thickened consistency described in the method. If it has not thickened yet, continue simmering and stir from time to time.

Finish with fresh toppings

Sour cream and grated Cheddar bring creamy, rich contrasts to the spiced chilli. Sliced jalapeños, spring onions and coriander add fresh, sharp flavours.

Serve the toppings separately if you like, so everyone can choose their own combination. The recipe also works as a substantial bowl on its own.

Recipe notes & tips

• Dice the onions and pepper before heating the oil so they are ready to add.
• Break up the beef thoroughly as it browns for an even texture.
• Stir the spices through the beef before adding the tomatoes and stock.
• Drain both types of beans before adding them to the pot.
• Stir occasionally during the simmer, especially as the chilli thickens.
• Offer the toppings separately so each person can choose what to add.

Variations

• Adjust the heat: use one jalapeño and less chilli powder for a milder pot.
• Change the paprika: use sweet paprika instead of smoked paprika.
• Swap the stock: use chicken stock in place of beef stock.
• Choose the tomato option: use condensed tomato soup instead of tomato sauce.
• Mix up the finish: top with any combination of sour cream, Cheddar, jalapeños, spring onions and coriander.

Common mistakes to avoid

• Crowding the pot with large beef clumps: break the mince up as it cooks so it browns more evenly.
• Adding garlic too early: add it with the peppers and sauté for just a minute until fragrant.
• Leaving the spices unmixed: stir them through the beef so it is evenly coated.
• Skipping the bean draining: drain the kidney and black beans before stirring them in.
• Boiling hard throughout: lower the heat after bringing the chilli to the boil and simmer gently.
• Stopping before it thickens: simmer for about 30 minutes, stirring occasionally, until the texture thickens.

How to store

Refrigerate leftover chilli in a covered container for up to 3–4 days. Reheat in a saucepan over a moderate heat, stirring until piping hot; add a splash of stock if it has thickened too much.

Frequently asked questions