Classic Beef Chilli
Why this recipe works
- Built-in depth: Browning the onion, garlic and beef before simmering gives the chilli a more savoury base than simply adding everything at once.
- Spices bloom in the pot: Briefly cooking the cumin and chilli powder with the beef helps release their aroma before the tomatoes and stock are added.
- Simple one-pot method: The whole chilli cooks in one large pot, making the workflow straightforward and keeping washing-up minimal.
- Good for leftovers: The sauce thickens and the flavours continue to settle as it rests, so it reheats well for lunches or another dinner.
Get the most out of this recipe
Adjust the heat
- For a milder chilli: Swap the hot chilli powder for smoked paprika or use a milder chilli blend, then adjust at the end if more warmth is needed.
- For extra heat: Use a hotter chilli powder or add a pinch of dried chilli flakes when the spices are toasted with the beef.
- Keep the heat rounded: Let the chilli simmer until thick and glossy; a well-reduced tomato base softens raw spice edges and gives a fuller flavour.
Ingredient notes
- Chilli powder varies: Hot chilli powder can differ widely by brand, so treat it as the main heat control in the recipe.
- Rinse the beans: Draining and rinsing the kidney beans removes excess canning liquid and keeps the sauce cleaner-tasting.
- Brown the beef well: Let the mince colour properly before adding the tomatoes; this improves both the flavour and the final texture of the chilli.
Make-ahead tips
- Make it ahead: Cook the chilli fully, cool it quickly, then refrigerate in a sealed container for easy meals over the next few days.
- Freezes well: Freeze portions once cooled, then defrost overnight in the fridge before reheating gently.
- Reheat without drying out: Warm in a saucepan over medium-low heat, stirring often and adding a little stock if the sauce has thickened too much.
Serving ideas
- Serve with rice: Plain rice is a classic pairing because it absorbs the thick tomato-beef sauce and balances the spice.
- Add cooling toppings: Soured cream, grated cheese, avocado or fresh coriander work well if you want contrast and freshness.
- Use as a filling: Spoon the chilli over baked potatoes, into tortillas or alongside tortilla chips for a more casual serving style.
Equipment you'll need
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Finely chop the onion, then cook for 6 to 8 minutes until softened and lightly golden. Crush the garlic and cook for 1 minute until fragrant.
- Add the minced beef and cook over medium-high heat for 6 to 8 minutes, breaking it up with a wooden spoon, until browned with no pink remaining. Stir in the ground cumin and hot chilli powder for 30 seconds to toast the spices. Mix in the tomato purée and cook for 1 minute.
- Tip in the chopped tomatoes and beef stock, then bring to a gentle simmer. Cook uncovered for 25 minutes, stirring occasionally, until the chilli starts to thicken. Adjust the heat as needed so it bubbles steadily without catching.
- Drain and rinse the kidney beans, then stir them into the pot. Simmer for 10 minutes until the beans are hot and the chilli is thick and glossy. Serve straight away once the flavours have melded.
Recipe notes
Tips
- For a deeper flavour, let the chilli simmer a little longer, adding a splash of beef stock if it gets too thick.
- If you are serving vulnerable groups, make sure the chilli is piping hot all the way through before serving.
Substitutions
- Replace Hot chili powder with Smoked paprika for a milder, smokier chilli.
- Replace Beef stock with Chicken stock for a lighter but still savoury base.
- Replace Red kidney beans with Canned black beans for a slightly creamier texture.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat in a saucepan over medium-low heat, stirring often, until piping hot; add a splash of beef stock if needed. Freeze for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (20min active)
- Difficulty: Easy
- Cuisine: American
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