Looking for a delicious family meal, then try my easy minced beef chilli recipe. The minced beef is cooked in a rich chilli sauce, with medium chilli heat that can be easily adapted depending on your own tastes.
This is the best minced beef chilli recipe. It's one of those recipes I've been cooking for years, adapting it until I got it exactly how I wanted it.
What I enjoy most about beef chilli is how many ways there are to serve it. I've served mine with some steamed white rice and extra toppings of tomato salsa, sour cream, grated cheese and sliced chillies.
However, you can be as adventurous as you want with the toppings. Or serve it as a burrito, a quesadilla, or layer up with tortilla chips for some elevated nachos.
I love a good homemade beef chilli, but find a lot of recipes lacking in real depth of flavour. You won't find that with this recipe, and as with most of my recipes, the spicing can be adjusted to suit your own personal tastes.
Why you'll love this recipe
- The perfect balance of flavours as the spices in the chilli sauce are balanced with sweet tomato ketchup and Worcestershire sauce for sour acidity.
- Packed full of flavour and the chilli can be easily adjusted depending on your personal preference for chilli heat.
- Make ahead and store in the refrigerator as chilli tastes even better when left to sit as the flavours intensify.
- Feed a crowd as this recipe can be easily multiplied depending on numbers. This also makes it ideal for batch cooking, enjoying some now and freezing the rest for later.
Recipe ingredients
- Minced beef (ground beef) - I use 80-85% lean minced beef. I find that minced beef with a slightly higher fat content gives you better flavour in the finished sauce, as fat adds flavour. However use leaner mince if you prefer.
- Oil - I like to use regular olive oil, but you could use another light oil like sunflower or rapeseed oil.
- Onions - I use regular onions in this dish as they have the best strong flavour.
- Garlic - for the best flavour I always use fresh or frozen garlic, although garlic puree can work in a pinch.
- Chilli - I use 2 red finger chillies to the pot along with red chilli flakes for a medium heat chilli dish. If you prefer a milder chilli you can deseed the chilli or only add one. For a hotter chilli add an extra chilli or two.
- Peppers - I've added 2 red bell peppers, but you can add any colour of pepper to this dish.
- Spices - I flavour the sauce with smoked paprika, ground cumin, chilli flakes, black pepper and some sea salt for seasoning.
- Beans - I use 2 cans of red kidney beans in chilli sauce as I use the sauce the beans come in and add that to the chilli along with the beans.
- Tomatoes - I like to add a can of plum tomatoes to my chilli sauce.
- Stock - I add a Knorr rich beef stock pot for depth of flavour, along with a little water.
- Worcestershire sauce - a splash of Worcestershire sauce adds a great savoury flavour as well as some acidity to beef based dishes.
- Tomato ketchup - I always add some tomato ketchup to any chilli, I like the subtle sweetness it adds to the sauce which helps balance out all the spice.
How to make minced beef chilli
- Place a large saucepan or Dutch oven over medium-high heat on the stove.
- Add the minced beef in batches, cooking and breaking down the beef until it is browned all over. Remove from the pan and set aside.
Top Tip: When browning minced beef, work in batches to get colour on the beef. It is the colour on the beef that adds flavour to the finished dish. Don't overcrowd the pan or the beef will just steam.
- Add the olive oil to the pan, over medium heat, place the onions in the pan and sauté gently for 5 minutes, taking care not to burn the onions.
- Then add the garlic, chilli and red pepper and continue to sauté for a further minute.
- Add the smoked paprika, cumin, chilli flakes, salt and black pepper, to the vegetables and fry gently for 2 minutes to release the flavour from the spices.
- Now add the remaining ingredients to the pan.
- Mix well, bring to a boil, then turn the heat down to medium low and allow to bubble away gently.
- Stir from time to time to stop the chilli from sticking to the bottom of the pan.
- If the dish looks like it is drying out add a little water to loosen the sauce.
- Cook for 1 hour then take the beef chilli off the heat. Serve immediately or place a lid on the pan and once completely cooled store in the refrigerator until ready to serve.
Recipe variations
- I've opted for 85% minced beef in this recipe, however you can use the beef of your choice. You could also make this recipe using minced lamb, chicken or turkey. Or try a combination of both minced beef and pork.
- I add red kidney beans, but you can use any variety of beans, including cannellini (white kidney beans), black beans, pinto beans or even a mixture of difference beans.
- Adjust the heat in this chilli, by increasing or decreasing the amount of chillies and chilli flakes added to the dish.
- When serving a variety of diners with differing tolerances to chilli heat, I always serve with a bottle of Tabasco chilli sauce, so those who like their chilli extra spicy can add to their taste.
- I've used cans of kidney beans in chilli sauce as I add the sauce to the dish. If you prefer a milder chilli use kidney beans in a tomato herb sauce, or use regular canned kidney beans, drain off the water and instead add a can of chopped tomatoes to the sauce.
Serving suggestions
I like to serve minced beef chilli with steamed white rice, tortilla chips, and a variety of toppings. Here are some suggestions:
- Guacamole or Avocado Cream
- Fresh Tomato Salsa
- Corn Salsa
- Sliced jalapeno peppers
- Sour cream
- Grated cheddar cheese (or any other variety of cheese)
- Lime wedges
- Coriander (cilantro)
Leftover chilli makes a great addition to tacos, burritos or quesadillas, along with some grated cheese and pickled sliced jalapeno peppers. Or try layering this chilli with tortilla chips, salsa, sour cream and cheese for level beef nachos.
Useful hints and tips
- Chilli heat: Adjust the heat in this chilli, by increasing or decreasing the amount of chillies in the dish. I often serve chilli with a bottle of Tabasco chilli sauce, so those who like their chilli extra spicy can add a to their taste.
- Make ahead: as with many spiced dishes this beef chilli benefits from sitting overnight to allow the flavours to develop, making it ideal for make ahead meal prep.
- Gluten free: use a gluten free stockpot and this dish is suitable for coeliacs and gluten free diners (Knorr stockpots are gluten free). I also recommend checking the ingredients list on the kidney beans in chilli sauce, most are gluten free but it's always worth checking.
- Dairy free: containing no dairy this dish is suitable for dairy free diners, just watch the stoppings you serve with it!
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Yes, it is really important that you properly brown the beef before layering up the chilli. It is this step that adds a rich meaty depth of flavour to the finished dish.
First I always select minced beef (ground beef) with a higher fat content, usually 80-85% lean. It is the fat that adds the flavour. I also like to properly cook and bloom the spices, wait till you smell the aroma coming from the pan, before adding the other ingredients. Finally, balance the flavours, I add spices and chilli heat, along with tomato ketchup for sweetness and Worcestershire sauce to add sour and savoury acidity to the sauce.
Yes, absolutely! In fact I rarely eat beef chilli the same day I make it. Instead I make it 2-3 days ahead of time and store in an airtight container until I'm ready to enjoy. As with many stew based dishes it will taste even better when left to sit as the flavours will intensify and really meld together.
Yes this dish freezes really well and is also great for meal prep and batch cooking. I will often cook a double batch, enjoying some now and freezing the rest for an easy meal another day. Once cooked and cooled place in an airtight container in the freezer for up to 3 months. When ready to enjoy defrost overnight in the fridge before warming up to piping hot.
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Additional recipe suggestions
If you like this recipe then try some of my other favourite braised beef recipes:
- Slow Cooked Chunky Beef Chilli
- Italian Beef Ragu
- Slow Cooker Beef Rendang
- Paprika Beef
- Spicy Slow Cooked Beef
- Beef Cheeks Braised in Red Wine
Looking for inspiration for feeding the family mid week, then take a look at my Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
Easy Minced Beef Chilli
Equipment
- Sharp knife
- Cutting board
- Dutch oven or similar large pan
- measuring spoons
Ingredients
- 1 kg 80-85% lean minced beef
- 2 tablespoon olive oil
- 2 medium onions (chopped)
- 5-6 cloves garlic (crushed)
- 2 red chillies (chopped)
- 2 red peppers (deseeded and chopped)
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon chilli flakes
- 2 teaspoon sea salt
- 2 teaspoon black pepper
- 800 g can kidney beans in chilli sauce (2 x 400g/14 oz cans) (do not drain, the chilli sauce should be added with the beans)
- 400 g can plum tomatoes (1 x 400g/14oz can)
- 2 Knorr rich beef stock pot
- 150 ml water
- 1 tablespoon Worcestershire sauce
- 2 tablespoon tomato ketchup
Instructions
- Place a large saucepan or Dutch oven over medium-high heat on the stove. Add the minced beef in batches, cooking and breaking down the beef until it is browned all over. Remove from the pan and set aside.
- Tip: When browning minced beef, work in batches to get colour on the beef. It is the colour on the beef that adds flavour to the finished dish. Don't overcrowd the pan or the beef will just steam.
- Add the olive oil to the pan, over medium heat, place the onions in the pan and sauté gently for 5 minutes, taking care not to burn the onions. Then add the garlic, chilli and red pepper and continue to sauté for a further minute.
- Add the smoked paprika, cumin, chilli flakes, salt and black pepper, to the vegetables and fry gently for 2 minutes to release the flavour from the spices.
- Now add the remaining ingredients to the pan and mix well. Bring to a boil, then turn the heat down to medium low and allow to bubble away gently. Stir from time to time to stop the chilli from sticking to the bottom of the pan.
- If the dish looks like it is drying out add a little water to loosen the sauce.
- Cook for 1 hour then take the beef chilli off the heat. Serve immediately or place a lid on the pan and once completely cooled store in the refrigerator until ready to serve.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Cat says
We've always loved a chilli in my house and this was a fantastic version. So full of flavour and nice and simple.
Lesley says
Thank you Cat, this simple chilli is one of my favourite comfort food recipes.
Chloe says
I actually made this to top hot dogs and it was a total hit - bit of cheese and some raw onions on top and it was delish - just the right level of heat too!
Lesley says
On that would absolutely work for me, I've made loaded fries with the chilli too!
Dave says
Very good recipe, easy to make and everyone enjoyed it.
Lesley says
Thank you Dave, I'm glad you enjoyed the recipe.