Easy Thick and Chunky Beef Chilli
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This Chunky beef chilli recipe is perfect for a comforting and delicious meal. Made with tender beef, rich spices, beans, and tomatoes, it’s ideal for a cosy dinner. Customise it with your favourite toppings and enjoy!
You'll also love my chicken chilli, slow cooker beef chilli, and vegetarian 5-bean chilli.
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⭐️ Why this recipe works
- Flavourful Spices: A mix of cumin, chilli powder, paprika, and cinnamon adds depth and warmth to the dish.
- Tender Beef: Slow-cooked to perfection, the beef becomes incredibly tender and juicy.
- Rich Sauce: Tomato puree, beef broth, and apple juice create a thick, savory sauce that clings to every piece of beef.
- Versatile Toppings: Customisable with a variety of toppings, from cheese to avocado, enhancing the flavour and texture.
- Make-Ahead Friendly: Improves in flavor the next day, making it perfect for meal prep or leftovers.
🧾 Ingredients overview
- Diced Beef: Provides a hearty base and rich flavor.
- Vegetable Oil: Used for browning the beef and cooking the vegetables.
- Red Onion: Adds sweetness and depth to the chili.
- Garlic: Enhances the aromatic quality of the dish.
- Tomato Puree: Thickens the sauce and adds a rich tomato flavor.
- Chilli Powder: Brings heat and complexity.
- Paprika: Adds a mild, sweet pepper flavor.
- Cumin: Provides a warm, earthy undertone.
- Cinnamon: Adds a hint of sweetness and warmth.
- Taco Mixed Beans in Tomato Sauce: Adds protein, fiber, and extra tomato flavor.
- Chunky Chopped Tomatoes: Contributes to the texture and tomato base.
- Apple Juice: Adds a subtle sweetness that balances the spices.
- Beef Broth: Enhances the savory flavor and creates a rich sauce.
- Bay Leaf: Adds a subtle herbal note during simmering.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Chunky Beef Chilli recipe step-by-step
- Heat the Oil: In a large Dutch oven over medium heat, add the vegetable oil and heat until shimmering, about 3 minutes.
- Brown the Beef: Add the seasoned beef to the pan and brown on all sides, about 5 minutes.
- Cook the Vegetables: Add the diced onion (reserving 2 tablespoons for serving) and minced garlic. Cook until the onion is soft and translucent and the garlic is fragrant, about 2 minutes.
- Add Spices and Tomato Puree: Mix the cumin, chili powder, cinnamon, and paprika. Add to the pan along with the tomato puree and bay leaf. Cook for an additional 2 minutes to coat the beef in the paste and spices.
- Combine Remaining Ingredients: Pour in the beans, chopped tomatoes, apple juice, and beef broth. Bring to a boil, then reduce to a gentle simmer. Cover with a tight-fitting lid and simmer for 3-4 hours until the beef is tender.
- Serve and Enjoy: Serve with your choice of toppings and with rice if desired.
📖 Variations
- Protein Options: Substitute beef with ground turkey or chicken for a lighter version.
- Beans: Use black beans or pinto beans instead of taco mixed beans.
- Heat Level: Adjust the chilli powder and add fresh or dried chili peppers for more heat.
- Vegetarian: Replace beef with extra beans and vegetables like bell peppers, zucchini, and mushrooms.
- Liquids: Substitute apple juice with beer for a different flavor profile.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Searing the Beef: Ensure the beef is patted dry before searing to get a good brown crust, which adds depth of flavour.
- Cooling and Reheating: Allow the chilli to cool completely before refrigerating to develop the flavours further.
- Using Fresh Herbs: Add a handful of fresh cilantro or parsley right before serving for a burst of freshness.
- Serving Suggestions: Serve with a dollop of sour cream or Greek yogurt to cool down the heat and add creaminess.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled beef chili in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the beef chili in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, thaw overnight in the fridge if frozen. Warm on the stove over medium heat, stirring occasionally, until heated through. You can also reheat in the microwave in 1-2 minute increments, stirring in between, until hot.
❓Recipe FAQ's
Can I make this beef chilli in a slow cooker?
Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Can I use ground beef instead of diced beef?
Absolutely, ground beef can be used. The cooking time will be shorter, around 1-2 hours to allow the flavors to meld.
What can I use instead of apple juice?
You can use beef broth, beer, or even water with a splash of vinegar for a different flavor profile.
Looking for other chilli recipes like this? Try these:
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The BEST Easy Beef Chili
This hearty beef chilli recipe combines tender chunks of beef with rich spices and a medley of beans and tomatoes. Perfect for a cozy dinner, it’s versatile with various topping options to suit your taste.
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Servings: 4 Servings
Ingredients
- 500 g (1 lb) diced beef, stewing beef or brisket, dried with kitchen paper and seasoned with salt
- 2 tablespoons vegetable oil
- 1 red onion, diced (reserve 2 tablespoons for serving)
- 6 cloves garlic, minced (adjust to taste)
- 2 tablespoons tomato puree
- ½ tablespoon chilli powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- ½ teaspoon cinnamon
- 395 g (14 oz) tin taco mixed beans in tomato sauce
- 400 g (14 oz) tin chunky chopped tomatoes
- 175 ml (¾ cups) apple juice
- 300 ml (1 ¼ cups) beef broth made with a beef stock cube
- 1 bay leaf
Optional Toppings
- Shredded cheddar cheese
- 1 avocado, sliced
- 1 green jalapeno, sliced
- 1 bunch coriander, chopped
- Tortilla chips
- Limes
- Sour cream or Greek yoghurt
- White rice
Instructions
- In a large Dutch oven over medium heat, add the vegetable oil and heat until shimmering, about 3 minutes.
- Add the seasoned beef to the pan and brown on all sides, about 5 minutes.
- Add the diced onion (reserving 2 tablespoons for serving) and minced garlic. Cook until the onion is soft and translucent and the garlic is fragrant, about 2 minutes.
- Mix the cumin, chilli powder, cinnamon, and paprika. Add to the pan along with the tomato puree and bay leaf. Cook for an additional 2 minutes to coat the beef in the paste and spices.
- Pour in the beans, chopped tomatoes, apple juice, and beef broth. Bring to a boil, then reduce to a gentle simmer. Cover with a tight-fitting lid and simmer for 3-4 hours until the beef is tender.
- Serve with your choice of toppings and with rice if desired.
Notes
- Adjust the garlic quantity based on your preference. The recipe uses 6 cloves for a robust flavour, but you can reduce this amount.
- For a slow cooker version, brown the beef in a pan as described in step 1. Transfer to the slow cooker, add the onion, garlic, spices, and liquids, then cook on high for 3 hours or on low for 6 hours.
- If needed, the chilli can remain on low longer to further tenderise the beef.
Nutrition
Calories: 222kcal | Carbohydrates: 8g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 51mg | Potassium: 347mg | Fiber: 2g | Sugar: 3g | Vitamin A: 236IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 2mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Best chili I've ever made! My family loved it! The cinnamon and apple juice sweetness put it over the top! This will be my go-to chili recipe from now on.
Thank you so much, Lynn! So happy this chili was such a hit. And thank you for taking the time to leave a comment. It's so appreciated! 🙂