Beef Chili
A thick, smoky pot of beef mince and kidney beans, simmered slowly with tomato, cumin and a little cocoa for depth. It feeds a crowd and tastes even better the next day.
Published 29 Sep 2026
Ingredients
Equipment: Large heavy-based pot or Dutch oven with lid, wooden spoon, chopping board and knife
Method
Heat the oil in a large heavy pot over medium-high heat. Add the beef mince in an even layer and break it up with a spoon. Cook, stirring only now and then, until the liquid has evaporated and the meat is browned in places, about 10 minutes.
Add the onions and capsicum with the salt. Cook over medium heat, stirring, until the onions are soft and golden at the edges, about 8 minutes.
Stir in the garlic, chilli powder, cumin, smoked paprika, oregano, cocoa and black pepper. Cook for 2 minutes, stirring constantly, until the spices smell toasty. Add a splash of water if they start to stick.
Add the tomato paste and cook for 2 minutes, stirring, until it darkens slightly and coats the meat.
Pour in the chopped tomatoes and stock, then add the bay leaf and sugar. Scrape up any browned bits from the bottom of the pot and bring to a boil.
Reduce the heat to low, partly cover, and simmer for 45 minutes, stirring every 10 minutes. The chili should thicken and the oil should start to gather at the edges.
Stir in the kidney beans and simmer uncovered for 15 minutes, until the sauce is thick enough that a spoon leaves a clear trail. Add a little hot water if it gets too dry.
Remove the bay leaf and stir in the lime juice. Taste and adjust the salt, then let the chili rest off the heat for 5 minutes. Serve topped with the chopped coriander.
Cooking tips
- Use mince with some fat (around 15%). Very lean mince turns dry and grainy in a long simmer.
- Do not crowd the pot when browning. If your pot is small, brown the beef in two batches so it fries instead of steaming.
- The cocoa will not make the chili taste like chocolate. It just rounds out the spices and deepens the colour.
- For more heat, add 1 or 2 chopped green chillies with the garlic, or a pinch of crushed red pepper at the end.
Substitutions
- Beef: use chicken or lamb mince, reducing the first simmer to 30 minutes.
- Kidney beans: swap for cooked black beans, pinto beans or chickpeas.
- Smoked paprika: use regular paprika plus a pinch of extra cumin.
- Canned tomatoes: use 4 ripe tomatoes blended to a puree, and simmer 5 minutes longer.
Serve with
Ladle over steamed white rice or serve in bowls with warm cornbread, tortilla chips or toasted bread. Top with sour cream or thick yogurt, grated cheddar, sliced spring onions and chopped coriander. A squeeze of lime at the table brightens each bowl.
Storage
Cool within 2 hours and refrigerate in an airtight container for up to 4 days. It also freezes well for up to 3 months; thaw overnight in the fridge.
Reheating
Reheat gently in a pot over low heat with a splash of water or stock, stirring often, until steaming hot all the way through (at least 74°C). Microwave portions in 2-minute bursts, stirring between each.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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