Minced Beef Chili – A Hearty, Flavor-Packed Classic
Chili has a way of turning a simple weeknight into something cozy and satisfying. This minced beef chili is rich, warming, and full of bold flavor, but it’s also easy enough for a busy night. You don’t need fancy techniques or special equipment—just a pot, good ingredients, and a little patience.
Whether you’re feeding a crowd or prepping meals for the week, this one delivers. It’s the kind of recipe you’ll come back to again and again.
Minced Beef Chili - A Hearty, Flavor-Packed Classic
Ingredients
- Olive oil (1–2 tablespoons): For sautéing and browning.
- Minced beef (1.5 pounds / 700 g): 80–90% lean is ideal for flavor and texture.
- Onion (1 large), diced: Yellow or white works well.
- Garlic (3–4 cloves), minced: Fresh adds punch.
- Red bell pepper (1), diced: Adds sweetness and color.
- Tomato paste (2 tablespoons): For depth and umami.
- Crushed or chopped tomatoes (1 can, 400 g / 14 oz): The base of the sauce.
- Beef or chicken stock (1 to 1.5 cups): Adjust for desired thickness.
- Kidney beans (1 can, drained and rinsed): Classic choice; black beans also work.
- Ground cumin (2 teaspoons): Warm, earthy backbone.
- Chili powder (2–3 teaspoons): Adjust to taste based on heat level.
- Smoked paprika (1 teaspoon): Adds subtle smokiness.
- Dried oregano (1 teaspoon): For herbal notes.
- Ground coriander (1/2 teaspoon): Optional but nice.
- Brown sugar or honey (1 teaspoon): Balances acidity.
- Salt and black pepper: To taste.
- Optional heat: Cayenne or chipotle powder (1/4–1/2 teaspoon).
- Optional add-ins: A splash of Worcestershire sauce, a square of dark chocolate, or a teaspoon of cocoa powder for extra depth.
- To serve: Sour cream, grated cheddar, chopped coriander (cilantro), lime wedges, spring onions, tortilla chips, or rice.
Instructions
- Preheat your pot: Set a heavy pot or Dutch oven over medium-high heat. Add the olive oil and let it get hot.
- Brown the beef: Add the minced beef in an even layer.Don’t stir for 2–3 minutes to get good browning, then break it up and cook until no longer pink. Season lightly with salt and pepper. If there’s a lot of fat, spoon off a bit, but leave some for flavor.
- Cook the aromatics: Push the beef to one side.Add the onion and red pepper to the empty side with a pinch of salt. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Toast the spices: Add cumin, chili powder, smoked paprika, oregano, and coriander.Stir for 30–60 seconds to bloom the spices.
- Add tomato paste: Stir in the tomato paste and cook for 1 minute to caramelize slightly. This deepens the flavor.
- Build the sauce: Pour in the tomatoes and 1 cup of stock. Add the brown sugar (or honey), a pinch more salt, and optional Worcestershire or cocoa/dark chocolate if using.Stir well.
- Simmer: Bring to a gentle simmer, then lower the heat. Cook uncovered for 25–35 minutes, stirring occasionally. Add more stock if it gets too thick.You want a rich, spoonable texture.
- Add the beans: Stir in the kidney beans and simmer 5–10 more minutes so they warm through and absorb flavor.
- Taste and adjust: Add salt, pepper, and optional cayenne or chipotle to taste. If it’s too acidic, a splash more stock or a tiny pinch of sugar helps. If it’s too thick, add a little water or stock.
- Serve: Ladle into bowls and top with sour cream, cheddar, coriander, spring onions, and a squeeze of lime.Pair with rice, crusty bread, or tortilla chips.
Why This Recipe Works
This chili balances savory beef with a mix of spices, tomatoes, and beans for that classic, comforting taste. Browning the minced beef deeply builds a rich base, while onion, garlic, and spices create layers of flavor.
A little bit of tomato paste adds body and sweetness, and simmering lets everything meld. The result is a thick, hearty chili that’s great on its own or piled over rice, baked potatoes, or nachos.
What You’ll Need
- Olive oil (1–2 tablespoons): For sautéing and browning.
- Minced beef (1.5 pounds / 700 g): 80–90% lean is ideal for flavor and texture.
- Onion (1 large), diced: Yellow or white works well.
- Garlic (3–4 cloves), minced: Fresh adds punch.
- Red bell pepper (1), diced: Adds sweetness and color.
- Tomato paste (2 tablespoons): For depth and umami.
- Crushed or chopped tomatoes (1 can, 400 g / 14 oz): The base of the sauce.
- Beef or chicken stock (1 to 1.5 cups): Adjust for desired thickness.
- Kidney beans (1 can, drained and rinsed): Classic choice; black beans also work.
- Ground cumin (2 teaspoons): Warm, earthy backbone.
- Chili powder (2–3 teaspoons): Adjust to taste based on heat level.
- Smoked paprika (1 teaspoon): Adds subtle smokiness.
- Dried oregano (1 teaspoon): For herbal notes.
- Ground coriander (1/2 teaspoon): Optional but nice.
- Brown sugar or honey (1 teaspoon): Balances acidity.
- Salt and black pepper: To taste.
- Optional heat: Cayenne or chipotle powder (1/4–1/2 teaspoon).
- Optional add-ins: A splash of Worcestershire sauce, a square of dark chocolate, or a teaspoon of cocoa powder for extra depth.
- To serve: Sour cream, grated cheddar, chopped coriander (cilantro), lime wedges, spring onions, tortilla chips, or rice.
Step-by-Step Instructions
- Preheat your pot: Set a heavy pot or Dutch oven over medium-high heat. Add the olive oil and let it get hot.
- Brown the beef: Add the minced beef in an even layer.
Don’t stir for 2–3 minutes to get good browning, then break it up and cook until no longer pink. Season lightly with salt and pepper. If there’s a lot of fat, spoon off a bit, but leave some for flavor.
- Cook the aromatics: Push the beef to one side.
Add the onion and red pepper to the empty side with a pinch of salt. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Toast the spices: Add cumin, chili powder, smoked paprika, oregano, and coriander.
Stir for 30–60 seconds to bloom the spices.
- Add tomato paste: Stir in the tomato paste and cook for 1 minute to caramelize slightly. This deepens the flavor.
- Build the sauce: Pour in the tomatoes and 1 cup of stock. Add the brown sugar (or honey), a pinch more salt, and optional Worcestershire or cocoa/dark chocolate if using.
Stir well.
- Simmer: Bring to a gentle simmer, then lower the heat. Cook uncovered for 25–35 minutes, stirring occasionally. Add more stock if it gets too thick.
You want a rich, spoonable texture.
- Add the beans: Stir in the kidney beans and simmer 5–10 more minutes so they warm through and absorb flavor.
- Taste and adjust: Add salt, pepper, and optional cayenne or chipotle to taste. If it’s too acidic, a splash more stock or a tiny pinch of sugar helps. If it’s too thick, add a little water or stock.
- Serve: Ladle into bowls and top with sour cream, cheddar, coriander, spring onions, and a squeeze of lime.
Pair with rice, crusty bread, or tortilla chips.
How to Store
- Fridge: Cool completely, then store in airtight containers for 4 days.
- Freezer: Freeze in portions for up to 3 months. Leave a little headspace for expansion.
- Reheat: Warm on the stovetop over low heat, adding a splash of water or stock if needed. Microwave in short bursts, stirring between intervals.
- Make-ahead: Chili tastes even better the next day as flavors marry, so it’s perfect for meal prep.
Benefits of This Recipe
- Balanced flavor: Savory beef, smoky spices, and a touch of sweetness create depth without complexity.
- Budget-friendly: Uses pantry staples and inexpensive cuts.
- Flexible: Easy to adjust heat, beans, and add-ins based on your taste.
- Hearty and filling: Great for family dinners, game days, or batch cooking.
- Protein-packed: Keeps you full and satisfied.
What Not to Do
- Don’t skip browning the beef: That caramelization adds key flavor.
- Don’t add all the stock at once: You’ll end up with a watery chili.
Add gradually as needed.
- Don’t boil hard: A gentle simmer keeps the texture tender and the flavors balanced.
- Don’t overdo the sugar: It’s there to balance acidity, not make the chili sweet.
- Don’t forget to taste at the end: Adjusting salt and heat is essential.
Recipe Variations
- Smoky Chipotle: Add 1–2 teaspoons chipotle in adobo (chopped) for heat and smoke.
- Three-Bean: Use a mix of kidney, black, and pinto beans for extra texture.
- Chunky Veg: Add diced carrots, courgette (zucchini), or corn during the simmer.
- No-Bean (Texas-Style Inspired): Skip the beans and add extra beef, plus more stock as needed.
- Sweet Heat: Stir in a small square of dark chocolate and a dash of cinnamon.
- Lean and Light: Swap part of the beef for turkey mince and boost spices to compensate.
- One-Pot Nacho Topping: Reduce liquid slightly for a thicker chili perfect for chips.
FAQ
Can I make this chili in a slow cooker?
Yes. Brown the beef and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.
Add the beans in the last 30–45 minutes so they don’t get mushy.
How can I make it spicier without overpowering the flavor?
Add cayenne or chipotle powder in small amounts, tasting as you go. You can also serve with sliced fresh chili or hot sauce at the table so everyone can adjust their own bowl.
What if my chili is too thin?
Simmer uncovered a bit longer to reduce. You can also stir in 1–2 tablespoons of tomato paste or a spoonful of masa harina (or fine cornmeal) to thicken slightly.
Can I use fresh tomatoes instead of canned?
Yes.
Use about 4–5 ripe tomatoes, chopped, plus an extra spoon of tomato paste for depth. You may need to simmer a little longer to concentrate the flavor.
Is minced beef the same as ground beef?
Yes, the terms are often used interchangeably. Choose 80–90% lean for a good balance of flavor and texture.
Do I have to add sugar?
No.
It’s optional and only used to balance acidity. If you prefer, leave it out or add a small splash of balsamic vinegar instead.
What should I serve with chili?
Rice, cornbread, baked potatoes, or tortilla chips all work well. For toppings, try sour cream, cheddar, coriander, spring onions, jalapeños, and lime.
How do I keep leftovers from drying out?
When reheating, add a splash of water or stock and warm gently.
Stir often to keep the texture smooth and saucy.
Final Thoughts
Minced beef chili is the kind of recipe that never lets you down—bold, comforting, and endlessly adaptable. With a few pantry staples and simple technique, you get a pot of deep, satisfying flavor. Make it mild, make it fiery, keep it classic, or give it a twist.
However you serve it, this chili is a keeper you’ll want in your regular rotation.
