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Minced Beef Chili - A Hearty, Flavor-Packed Classic

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method

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.

Method
 

  1. Preheat your pot: Set a heavy pot or Dutch oven over medium-high heat. Add the olive oil and let it get hot.
  2. 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.
  3. 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.
  4. Toast the spices: Add cumin, chili powder, smoked paprika, oregano, and coriander. Stir for 30–60 seconds to bloom the spices.
  5. Add tomato paste: Stir in the tomato paste and cook for 1 minute to caramelize slightly. This deepens the flavor.
  6. 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.
  7. 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.
  8. Add the beans: Stir in the kidney beans and simmer 5–10 more minutes so they warm through and absorb flavor.
  9. 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.
  10. 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.