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
Tried this recipe?Tag Me @savvybites or tag #savvybites!
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.
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