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Beef chilli in a bowl with cheese, avocado and coriander.

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.
5 from 6 votes
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Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4 Servings
Author: Deborah Rainford

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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