Beef chilli

A traditional beef chilli, wholesome and filling. Serve with pitta bread or rice.

Cooking: 60 mins

Serves: 4 

Difficulty: easy 


  • 1–2 tbsp vegetable oil
  • 2 small red onions, finely chopped
  • 5 garlic cloves, finely chopped
  • 500g minced beef
  • 50ml soy sauce
  • ½ tsp salt
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 x 400g tin kidney beans, rinsed and drained
  • 1 x 400g tin chickpeas, rinsed and drained
  • 2 x 400g tins chopped tomatoes
  • 1 tsp maple syrup
  • 10g dark chocolate, grated
  • 1 red pepper, cut into 2cm strips, ½cm thick
  • 1–3 fresh chillies, finely chopped
  • Salt to taste


  1. Heat the vegetable oil in a large saucepan or flameproof casserole dish and fry the chopped onion and garlic for about 3–4 minutes.
  2. Add the minced beef and fry for about 5–8 minutes until brown.
  3. Add the soy sauce, salt, chilli powder, ground cumin and smoked paprika. Stir until well mixed.
  4. Add the kidney beans, chickpeas and chopped tomatoes. Heat until warm throughout.
  5. Add the maple syrup and dark chocolate. Stir until well mixed.
  6. Add the red pepper and chillies.
  7. Simmer for about 35–40 minutes. Add more salt, if needed.

Serve with pitta bread or rice.


Fancy an Italian classic instead? How about Spaghetti Bolognese?