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Beef Chili

SERVES 4 · 50 MIN · ONE POT

Beef Chili
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Portion kcal
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545
CALORIES
50g
PROTEIN
39g
CARBS
21g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 800g (1.75 lb) ground beef, 90% lean
  • 400g (2 cups) kidney beans, drained
  • 400g (1.5 cups) passata
  • 60g (1/4 cup) tomato paste
  • 150g (1 medium) onion, diced
  • 150g (1 medium) bell pepper, diced
  • 150g (1 cup) sweetcorn
  • 12g (4 cloves) garlic, minced
  • 3 tbsp chilli powder, 1 tbsp cumin, 2 tsp smoked paprika, 1 tsp oregano
  • 1.5 tsp salt, 1 tsp cocoa powder; 400ml / 1.75 cups beef stock

Method

  1. Brown the beef in a dry pot over high heat without stirring for the first 3 min. Let one side crust properly before you break it up.
  2. Break it up, finish browning, then tip off any fat beyond a tablespoon.
  3. Add the onion and pepper and cook 6 min in the beef fat.
  4. Add the garlic and all the dry spices and cook 90 seconds. Dry spices need fat and heat, not liquid.
  5. Stir in the tomato paste and the cocoa powder and cook 2 min. The cocoa is not for chocolate flavour - it deepens the colour and rounds off the acidity.
  6. Add the passata, stock and salt, bring to a simmer.
  7. Simmer uncovered 30 min, stirring now and then, until a spoon dragged across the base leaves a track.
  8. Add the beans and corn for the last 10 min. Beans in from the start turn to mush.
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Tip: the teaspoon of cocoa. It disappears completely and it is the single thing that makes a weeknight chilli taste like it simmered all afternoon.

EquipmentLarge pot

KitLarge pot

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KeepsFridge 4 days, freezer 3 months. This is the classic day-two dish.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.