Red’s Bean & Beef Chilli
Chilli has always been a winter staple for me, my mom used to make it for us, and although I probably like mine a lot spicer now, it always reminds me of home. Most chilli recipes call for a lot of beef, and a touch of beans, but I like to turn my recipe on its head. A half serving of beef and a double portion of beans makes this Bean & Beef Chilli a protein powerhouse and the perfect winter dinner.
Red’s Bean & Beef Chilli
You can easily omit the beef altogether in this recipe and add another can of beans of your choice. If you like a little spice, you can always add more spices as well.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Mains
- Cuisine: Gluten-Free
- 1 tbsp coconut oil or butter
- 1 large onion
- 1 red pepper
- 4 garlic cloves, peeled
- 1 heaped tsp hot chilli powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 250g grass-fed ground beef
- 250ml beef stock
- 400g can chopped tomatoes
- ½ teaspoon dried marjoram
- 2 tablespoon tomato paste
- 1 square dark chocolate, 70% or more
- 410g can red kidney beans
- 410g can black beans
- Pinch of sea salt
- Prep your vegetables. Chop the onion and red pepper into a small dice, about 5mm square. Peel and finely mince the garlic.
- Brown the beef. Add the beef to a pan on medium heat, breaking it up with a spoon or spatula. Ensure that the heat is high enough for the beef to cook and not stew in the pot. Cook for about 5-7 minutes, or until the beef is uniformly cooked and is no longer pink. At this point add a pinch of sea salt to season the beef. Set aside.
- In a large pot on medium heat, warm the coconut oil or butter. Add the onion and cook, stirring frequently not to burn, about 3 minutes until translucent. Add the red pepper and garlic, cook for another 1-2 minutes, until softened. Add the chilli powder, paprika, cumin and cinnamon. Heat for another 30 seconds, until fragrant.
- Transfer the cooked beef to the pot with the onion mixture and incorporate until well combine.
- Add tomato paste and canned tomatoes. Stir until well combined. Reduce the heat to a simmer and add stock, marjoram and dark chocolate. Stir to ensure everything is well mixed.
- Reduce the heat and allow the mixture to cook on a low simmer for 30 minutes. Check the pot occasionally and stir the mixture to ensure that it does not stick to the bottom.
- In the mean time, open the cans of beans and place them in a strainer. Rinse the beans under water to ensure that they are well rinse and the brine is washed off. Set aside and allow to dry a little.
- After 30 minutes, add the drained beans to the chili and stir to incorporate. Bring the pot to a low boil and cook for another 10 minutes with the cover removed. This will allow the mixture to reduce a little and the chili to thicken.
- Remove pot from the heat and allow the chili to stand and relax. This will allow the flavours to mix and mingle. The chili can be served immediately, but actually tastes better the following day.
- Serve with brown rice or cauliflower rice, and top with avocado and fresh coriander.