Beef Chilli

Dinner | American

Prep time: 5 min Cook time: 25 min Servings: 4

Beef chilli is a great dish to throw together during the week, and this version has big flavours which I think take it to the next level. So if you're looking for a simple dish that still has good depth, make this recipe.

It a mix if beef mince, black beans, chipotle in adobo and canned tomatoes, it comes together in under 30 minutes and tastes like something that has been on the stove a lot longer. Chipotle in adobo is the key ingredient here. The smoky, spiced heat from those dried chipotles soaked in sauce does most of the flavour work, which is why you don’t need a long braise to get real depth.

I serve mine over steamed rice with spring onion and a squeeze of lime, but it works just as well in tacos, over nachos, with cornbread, or spooned into baked sweet potatoes. It also freezes brilliantly, so double the batch when you’re at it. The flavour only gets better the next day.

Ingredient Notes

Chipotle in adobo: These are smoked dried jalapeños packed in a spiced tomato sauce. The full 230g jar goes in, which gives a smoky, genuinely spicy result. If you’re cooking for people sensitive to heat, start with half the jar and taste before adding more. Find them in the Mexican or international aisle at most supermarkets. If unavailable, 2 teaspoons smoked paprika and 1 teaspoon chipotle powder stirred in with the tomatoes is a reasonable substitute, though it won’t have quite the same depth.

Beef mince: Use regular beef mince rather than extra lean. The fat in a standard 80/20 mince contributes flavour and helps build fond on the base of the pan when you first brown it, which is where a lot of the depth in this dish comes from. Lean mince can be used, but the finished chilli won’t be quite as rich.

Soy sauce: This isn’t a traditional chilli ingredient, but it adds a concentrated hit of salt and umami that rounds out the flavour without contributing any identifiable soy taste. It disappears completely into the dish. Don’t skip it.

Equipment

Heavy-based frying pan or Dutch oven
Wooden spoon
Chef’s knife and chopping board
Kitchen scales
Can opener

Ingredients

1 tbsp olive oil
500g beef mince
sea salt, to season
1 white onion, diced
1 red capsicum (bell pepper), diced
4 cloves garlic, chopped
230g jar Chipotle in adobo
400g can chopped tomatoes
1 tbsp soy sauce
1 tbsp smoked paprika
400g can black beans, rinsed and drained
1 cup (250ml) water
sliced spring onion, to garnish
steamed rice and lime wedges, to serve

Directions

Heat oil in a heavy based frying pan on medium-high heat.
Add mince, give a quick stir to spread around the pan, season with salt and then leave to brown for about 5 minutes.
Break up the beef with a wooden spoon, scraping all the fond from the base of the pan.
Add the onions, capsicum and garlic, cook for 2 minutes, stirring, until softened.
Stir in chipotle in adobo, tomatoes, soy and paprika. Add black beans and water, bring to a boil, then reduce heat and simmer for 10-15 minutes, until sauce reduces.
Serve chilli on steamed rice, garnished with spring onion and lime wedges.

Ingredients

Directions

Recipe notes