Beef Chili
A hearty beef chili bursting with smoky chipotle heat and sweet bell pepper, perfect for a quick weeknight dinner. The rich tomato base and black beans create a comforting, savory sauce that pairs wonderfully with steamed rice and fresh lime.
Maker: Andy Cooks
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 1 tbsp olive oil
- 1 1/10 lb beef mince
- to taste sea salt
- 1 onion
- 1 red capsicum
- 4 garlic
- 8 1/10 oz chipotle in adobo
- 14 oz chopped tomatoes
- 1 tbsp soy sauce
- 1 tbsp smoked paprika
- 14 oz black beans
- 1 cup water
- spring onion
- lime wedges
- steamed rice
Instructions
- 1Heat 1 tbsp olive oil in a heavy-based frying pan over medium‑high heat (about 356°F).
- 2Add the 500 g beef mince, season with sea salt, and stir quickly to spread it evenly; let it brown for about 5 minutes without stirring constantly.
- 3Break up the meat with a wooden spoon, scraping up any browned bits (fond) from the pan for extra flavor.
- 4Add the diced onion, diced red capsicum, and chopped garlic; cook, stirring frequently, for 2 minutes until the vegetables begin to soften.
- 5Stir in the 230 g jar of chipotle in adobo, the canned chopped tomatoes, 1 tbsp soy sauce, and 1 tbsp smoked paprika; mix well to combine.
- 6Add the rinsed and drained black beans and 1 cup (250 ml) water; bring the mixture to a rolling boil.
- 7Once boiling, reduce the heat to low, cover partially, and let the chili simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- 8While the chili simmers, prepare steamed rice according to package instructions (typically 10 minutes).
- 9Taste the chili and adjust seasoning with additional salt if needed.
- 10Remove the pan from heat; let the chili rest for 2 minutes to allow the flavors to settle.
- 11Serve the beef chili over a bed of steamed rice, garnished with sliced spring onion and lime wedges on the side.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Beef Chili?
- About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
- How many servings does this Beef Chili recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Beef Chili recipe come from?
- It was shared by Andy Cooks on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.