Italian Style Beef Chili

Ingredients

• 15 mlolive oil
• 1red onion, finely chopped
• 4 clovesgarlic, finely chopped
• 1red pepper, finely chopped
• 1green pepper, finely chopped
• 1jalapeño, deseeded and finely chopped
• 10 mlfresh oregano, chopped
• 15 mlfresh parsley, chopped
• 7.5 mlfresh basil, chopped
• 2.5 mlsalt
• 1.25 mlblack pepper
• 680 g (1.5 lb)minced beef
• 30 mlchilli powder
• 5 mlsmoked paprika
• 60 ml (¼ cup)ricotta
• 946 ml (32 oz)beef stock
• 397 g (14 oz)fire-roasted chopped tomatoes
• 907 g (32 oz)marinara sauce
• 2 cans, drainedpinto beans (or black beans or borlotti beans)
• 113 g (1 cup)mozzarella, grated

Instructions

1. 1

   Warm the oil

   Set a heavy-based pot over a medium heat and add the olive oil. Heat until it just begins to shimmer.

2. 2

   Soften the onion

   Add the garlic and onion, stirring as you add them. Cook for 3–5 minutes, until the onion is translucent.

3. 3

   Add the vegetables

   Stir in the red and green peppers, jalapeño, oregano, parsley and basil. Season with the salt and pepper.

4. 4

   Cook briefly

   Mix everything together and cook for 1 minute.

5. 5

   Brown the beef

   Add the minced beef and cook until browned and no longer raw. Drain off any excess fat, then stir in the ricotta and spices.

6. 6

   Add the liquids

   Pour in the beef stock and marinara sauce, then add the chopped tomatoes and drained beans.

7. 7

   Simmer the chilli

   Simmer all day for the fullest flavour, or for at least 30 minutes.

8. 8

   Fill and top bowls

   Ladle the chilli into oven-safe bowls or soup mugs and sprinkle with mozzarella. Add another spoonful of ricotta to each, if you like.

9. 9

   Heat the grill

   Set the oven grill to high and place the bowls in the oven.

10. 10

    Melt the cheese

    Once the cheese is melted and golden, remove the bowls from the oven and serve.

What is Italian-style beef chilli?

This is a tomato-based beef and bean chilli with Italian herbs and a cheesy finish inspired by lasagne. It brings familiar pasta-sauce flavours to a one-pot meal rather than layering them with pasta.

The combination of marinara, ricotta and mozzarella gives this version its Italian-inspired character, while peppers, chilli powder and beans keep it firmly in hearty chilli territory.

Nutrition and macros by portion

The nutrition label shows one serving as written: 476 calories, 30g protein, 19g carbs, 32g fat.

The beef provides much of the protein and fat, while the beans, marinara and tomatoes contribute carbohydrates. Olive oil, ricotta and mozzarella also add fat; serve a bowl with a green salad or extra vegetables for a balanced plate.

Build the flavour base

Aromatics: cooking the onion and garlic first softens their sharper flavour and gives the pot a savoury foundation. Let the onion turn translucent before moving on.

Herbs and peppers: fresh oregano, parsley and basil bring a fragrant note, while the peppers add sweetness and the jalapeño supplies heat. Deseed the jalapeño for a milder result.

Brown the beef well

Beef: break up the mince as it cooks and wait until it is browned with no raw areas. If the pot is crowded, cook the beef in batches so it browns rather than steams.

Ricotta: stir it into the browned beef with the spices before adding the liquids. It blends into the chilli and helps give the mixture a creamy, lasagne-like note.

Give it time to simmer

Minimum simmer: allow at least 30 minutes for the ingredients to come together. Keep the heat low enough for a gentle simmer rather than a vigorous boil.

Longer simmer: the method suggests simmering all day for maximum flavour. Check the pot periodically and stir to prevent the bottom from catching.

Finish with a golden topping

Bowl choice: transfer the chilli to oven-safe bowls or soup mugs before adding the mozzarella. Do not put non-oven-safe serving dishes under the grill.

Cheese cue: grill on high just until the mozzarella has melted and turned golden. Keep an eye on it, as the cheese can colour quickly.

Serving ideas

The chilli is substantial on its own, but you can serve it with bread to mop up the tomato-rich sauce. A crisp green salad makes a fresh contrast to the rich beef and cheese.

Let the bowls stand briefly after grilling and take care when serving, as the dishes and topping will be very hot.

Recipe notes & tips

• Chop the onion, peppers and herbs before heating the oil so they are ready to add in sequence.
• Drain the beans well to avoid adding excess liquid to the chilli.
• Brown the beef until no raw areas remain, then drain off any excess fat as directed.
• Stir the pot during a long simmer so the chilli does not catch on the bottom.
• Use oven-safe bowls for the final grilling step.
• Watch the mozzarella closely under the grill and remove the bowls as soon as it is golden.

Variations

• Milder heat: leave out the jalapeño for a gentler chilli.
• Change the beans: use black beans or borlotti beans in place of pinto beans.
• Extra ricotta: add another spoonful to each bowl before grilling, as suggested in the method.
• Herb adjustment: use the listed fresh oregano, parsley and basil for a fragrant Italian-style flavour.
• Cheese finish: use the mozzarella topping as written and grill until melted and golden.

Common mistakes to avoid

• Rushing the onion: it will not soften properly; cook it for 3–5 minutes until translucent.
• Steaming the beef: crowded mince may not brown; give it room in the pot and cook until browned.
• Skipping the fat drain: excess grease can make the chilli oily; drain it after browning the beef.
• Boiling hard: a vigorous boil can make the chilli catch; keep it at a gentle simmer.
• Using unsuitable bowls: dishes that are not oven-safe can be damaged under the grill; check them before filling.
• Leaving the grill unattended: the cheese can go from golden to scorched quickly; watch the bowls closely.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat the chilli in a saucepan or microwave until piping hot; add fresh cheese and grill in oven-safe bowls if you want the original topping.

Frequently asked questions