Chilli Beef
Ingredients
- • 900 g ground beef
- • 1 item onion, diced
- • 4 cloves garlic
- • 1 item bell pepper, diced
- • 800 g crushed tomatoes
- • 45 ml tomato paste
- • 240 ml beef broth
- • 450 g kidney beans, drained
- • 450 g pinto beans, drained
- • 45 ml chili powder
- • 15 ml ground cumin
- • 10 ml paprika
- • 2.5 ml cayenne pepper
- • 5 ml dried oregano
- • 30 ml olive oil
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat.
- 2
Add ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Remove beef and set aside.
- 3
In the same pot, add onion and bell pepper. Cook for 5 minutes until softened.
- 4
Add garlic and cook for another minute until fragrant.
- 5
Return beef to the pot and add chili powder, cumin, paprika, cayenne pepper, and oregano. Stir to coat everything with spices.
- 6
Add tomato paste and cook for 2 minutes, stirring constantly.
- 7
Pour in crushed tomatoes and beef broth. Stir well to combine.
- 8
Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 hours, stirring occasionally.
- 9
Add kidney beans and pinto beans. Continue to simmer for another 30 minutes.
- 10
Season with salt and black pepper to taste.
- 11
Let the chili rest for 10 minutes before serving to allow flavors to meld.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This hearty chilli beef is my go-to crowd-pleaser - it's forgiving, gets better as it simmers, and the blend of beans and spices creates layers of flavor that'll have everyone coming back for seconds. Serve with cornbread and watch it disappear!"
