Beef Chilli — No Beans, All Flavour
Proper chilli with actual spice. No kidney beans needed when the meat is this good.
Ingredients
Makes 5 portions
- 750.00 grams beef mince
- 1.00 piece(s) onion , finely diced
- 3.00 clove(s) garlic cloves , minced
- 1.00 tin(s) tinned chopped tomatoes
- 2.00 teaspoon smoked paprika
- 2.00 teaspoon ground cumin
- 1.00 teaspoon chilli flakes
- 1.00 tablespoon olive oil
- 150.00 ml soured cream , to serve
Per portion
Method
-
1
Heat olive oil in a large pan over high heat. Brown the mince in batches — don't crowd the pan or it'll steam instead of fry.
⏱ About 8 mins
💡 This is the most important step. Proper browning = proper flavour.
-
2
Remove the mince. In the same pan, soften the onion and garlic for 3-4 mins.
⏱ About 4 mins
-
3
Add the spices and stir for 30 seconds until fragrant.
⏱ About 1 mins
-
4
Return the mince, add the tinned tomatoes, and stir. Bring to a simmer.
-
5
Cook on a low simmer for 45 minutes, stirring occasionally. It should be thick and rich, not watery.
⏱ About 45 mins
💡 If it's still wet after 45 mins, take the lid off and let it reduce.
-
6
Season generously. Serve with a good dollop of soured cream.
📦 Batch Cooking Guide
Storage
Fridge 4 days. Freezes perfectly for 3 months — actually better after freezing.
Reheating
Microwave or pan. Add a splash of water if it's thickened up.
Serving ideas through the week
Day 1: With soured cream and cheese. Day 2: Over cauliflower rice. Day 3: Stuffed in peppers. Day 4: On top of a baked sweet potato (low-carb version).
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