There are some meals that feel like a warm hug in a bowl, and for me, a truly magnificent beef chili is at the top of that list. It’s the kind of dish we turn to when the evenings draw in and a simple supper just won’t do. We want something substantial, deeply flavourful, and satisfying in a way that resonates long after the last spoonful is gone. This Hearty Beef Chili Recipe is the culmination of much tinkering and tasting in my own kitchen. After testing this recipe five times, I finally got it just right, balancing the smoky heat with a rich, savoury depth that I think you’re going to love.

What makes this beef chili recipe stand out is the layering of flavours. We’re not just throwing everything in a pot and hoping for the best. We build the taste profile step by step, from blooming the spices to unlock their aromatic oils, to adding a couple of secret ingredients that create an incredible richness. The result is a thick, luxurious chili where the beef is tender, the beans hold their shape, and the sauce is a complex blend of smoky, sweet, and spicy notes. It’s a wonderful meal for a relaxed weekend dinner and always gets compliments when friends come over.

Recipe Overview

This isn’t a race-to-the-finish chili; it’s a recipe that benefits from a slow, gentle simmer to allow the flavours to meld into something truly special. The final dish has a robust, smoky character from the paprika and cumin, with a gentle background heat that you can easily dial up or down. I found that letting it rest for 20 minutes before serving makes a huge difference to the texture and taste. Expect a thick, scoopable chili that’s more about deep flavour than searing heat.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 6 people
• Difficulty: Medium

Why You’ll Love This Hearty Beef Chili Recipe

• Genuine Flavour: We achieve a deep, savoury base by using a blend of smoked paprika, cumin, and oregano, complemented by the subtle richness of dark chocolate and a splash of strong coffee. This creates a beautifully complex sauce.
• Mostly Hands-Off Cooking: While the total time is over 90 minutes, the active, hands-on cooking is less than 30 minutes. The rest is just letting it simmer gently on the hob while your kitchen fills with wonderful aromas.
• Flexible Recipe: This recipe is a fantastic starting point. You can swap kidney beans for black beans or pinto beans, add a tin of sweetcorn, or even finely dice a courgette and add it with the onions for extra veg.
• Great for Casual Gatherings: It works beautifully for a bonfire night supper or a relaxed Saturday evening. We love setting up a ‘toppings bar’ so everyone can customise their own bowl.
• Family Tested: My family adores this chili, especially when served with a mountain of toppings. The kids love loading their bowls with grated cheese that gets gloriously melty, while I prefer a dollop of soured cream and fresh coriander.

Hearty Beef Chili Recipe

⏱️ 15 min prep  •  🍳 105 min cook  •  👥 6 servings

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Ingredients You’ll Need

For the best results, start with good quality ingredients. A lean beef mince (around 10-15% fat) provides fantastic flavour without making the final dish greasy. For the tinned tomatoes, I recommend using finely chopped or sieved tomatoes (passata) like those from Mutti, as they create a smoother, richer sauce from the outset. Many of the base ingredients, like onions and peppers, are also staples in our popular Stuffed Peppers With Rice Recipe Dinner.

• 1 tbsp olive oil
• 2 medium onions, finely chopped
• 1 large red pepper, deseeded and chopped
• 3 cloves garlic, crushed or finely minced
• 750g lean beef mince
• 2 tbsp chili powder (mild or hot, to your taste)
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• ¼ tsp cayenne pepper (optional, for extra heat)
• 400g tin of chopped tomatoes
• 2 tbsp tomato purée
• 400ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp dark brown soft sugar
• 50ml strong black coffee or 1 square of dark chocolate (70% cocoa)
• 400g tin of red kidney beans, drained and rinsed
• Sea salt and freshly ground black pepper

Ashley’s Tip: Don’t skip the coffee or dark chocolate! It sounds unusual, but it’s a traditional chili technique that adds an incredible depth and complexity that you just can’t get from spices alone. It won’t taste of coffee or chocolate, I promise.

How to Make This Hearty Beef Chili Recipe

The process is straightforward and focuses on building flavour at each stage. We’ll start by softening the vegetables, then browning the meat, and finally blooming the spices before letting it all simmer together into a rich and hearty meal.

1. Sauté the Vegetables: Heat the olive oil in a large, heavy-bottomed casserole dish or Dutch oven over a medium heat. Add the chopped onions and red pepper and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for another minute until fragrant.
2. Brown the Beef: Turn the heat up to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 5-7 minutes, stirring frequently, until the beef is browned all over. If there’s a lot of excess fat, you can carefully drain it off.
3. Bloom the Spices: Reduce the heat to low. Add the chili powder, smoked paprika, ground cumin, oregano, and cayenne pepper (if using) to the pan. What works best for me is stirring these constantly for one minute. This toasting process, often called blooming the spices, really intensifies their flavour and aroma.
4. Add the Liquids: Pour in the chopped tomatoes, beef stock, and add the tomato purée, Worcestershire sauce, and dark brown sugar. Stir everything together well, scraping up any tasty browned bits from the bottom of the pan.
5. Incorporate the Secret Ingredients: Now, stir in either the strong black coffee or drop in the square of dark chocolate. Continue stirring until the chocolate has fully melted and integrated into the sauce.
6. Simmer Gently: Bring the chili to a gentle simmer. Once it’s bubbling lightly, reduce the heat to its lowest setting, cover the pan with a lid, and let it cook for at least 1 hour, stirring every 20 minutes or so to prevent it from sticking.
7. Add the Beans: After an hour, remove the lid and stir in the drained and rinsed kidney beans. Season generously with salt and black pepper to your taste.
8. Thicken the Chili: Leave the lid off and continue to simmer for another 15-20 minutes. This allows the sauce to reduce and thicken to a lovely, rich consistency.
9. Rest and Serve: Turn off the heat and let the chili stand for 10-20 minutes before serving. This helps the flavours to settle. Serve hot with your favourite toppings.

Tips From My Kitchen

• Temperature Control: The key to tender beef is a low, slow simmer. If the chili boils too aggressively, the meat can become tough. Keep the heat on the lowest possible setting where you can still see a few gentle bubbles. A heavy-based pan really helps with even heat distribution.
• The Secret Step: I learned that adding an acidic element right at the end can brighten all the deep, rich flavours. A small squeeze of fresh lime juice or a tiny splash of cider vinegar stirred in just before serving can make a world of difference.
• Make-Ahead Magic: This is a brilliant dish to make ahead of time. In fact, the flavours are often even better the next day! Simply cool the chili completely, store it in the fridge, and reheat it gently on the hob until piping hot.
• Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes exceptionally well. Portion it into freezer-safe bags or containers and it will keep for up to 3 months. Defrost overnight in the fridge before reheating.

Equipment You’ll Need

• Large casserole dish or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring spoons and jug

Delicious Variations to Try

Once you have the base recipe down, feel free to experiment! This hearty chili is a fantastic canvas for customisation.

• Extra Spicy Version: For those who like serious heat, add one or two finely chopped fresh chillies (like jalapeños or even a Scotch bonnet, if you’re brave!) along with the garlic. You can also add an extra ½ teaspoon of cayenne pepper.
• Vegetarian/Vegan Option: To make this plant-based, simply swap the beef mince for two tins of lentils or a mix of mushrooms and black beans. Use a rich vegetable stock instead of beef stock. For more inspiration on building flavour in meat-free dishes, check out my Lentil Soup Recipe Hearty Comfort.
• Different Protein: For a more traditional ‘chili con carne’ texture, use 750g of diced chuck steak instead of mince. You’ll need to increase the simmering time to at least 2 hours to ensure the beef is meltingly tender. Turkey or chicken mince also works for a lighter alternative.

What to Serve With This Hearty Beef Chili

The accompaniments are half the fun! We love to serve this chili in a variety of ways depending on the occasion.

• Fluffy Rice: Long-grain white rice is a classic choice as it soaks up the rich sauce beautifully.
• Toppings Galore: A ‘toppings bar’ is always a great idea. Set out bowls of soured cream or Greek yoghurt, grated mature cheddar cheese, chopped fresh coriander, spring onions, and sliced red chillies. A dollop of my Authentic Tzatziki Sauce Recipe Dip also provides a lovely, cooling contrast.
• Jacket Potatoes: A fluffy, crisp-skinned jacket potato makes a wonderful base for a generous ladle of chili.
• Drink Pairing: A dark, malty ale or a full-bodied red wine like a Malbec or Shiraz stands up well to the rich flavours of the beef chili.

Frequently Asked Questions

Hearty Beef Chili

A rich and flavorful beef chili, slow-simmered with aromatic spices, tomatoes, and beans for a comforting meal. Secret ingredients like coffee or dark chocolate add an incredible depth of flavor.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 345

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 2 medium onions finely chopped
• 1 large red pepper deseeded and chopped
• 3 cloves garlic crushed or finely minced
• 750 g lean beef mince
• 2 tbsp chili powder mild or hot, to your taste
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• ¼ tsp cayenne pepper optional, for extra heat
• 400 g tin of chopped tomatoes
• 2 tbsp tomato purée
• 400 ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp dark brown soft sugar
• 50 ml strong black coffee or 1 square of dark chocolate 70% cocoa
• 400 g tin of red kidney beans drained and rinsed
• Sea salt and freshly ground black pepper

Method

 

1. Sauté the Vegetables: Heat the olive oil in a large, heavy-bottomed casserole dish or Dutch oven over a medium heat. Add the chopped onions and red pepper and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for another minute until fragrant.
2. Brown the Beef: Turn the heat up to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 5-7 minutes, stirring frequently, until the beef is browned all over. If there's a lot of excess fat, you can carefully drain it off.
3. Bloom the Spices: Reduce the heat to low. Add the chili powder, smoked paprika, ground cumin, oregano, and cayenne pepper (if using) to the pan. What works best for me is stirring these constantly for one minute. This toasting process, often called blooming the spices, really intensifies their flavour and aroma.
4. Add the Liquids: Pour in the chopped tomatoes, beef stock, and add the tomato purée, Worcestershire sauce, and dark brown sugar. Stir everything together well, scraping up any tasty browned bits from the bottom of the pan.
5. Incorporate the Secret Ingredients: Now, stir in either the strong black coffee or drop in the square of dark chocolate. Continue stirring until the chocolate has fully melted and integrated into the sauce.
6. Simmer Gently: Bring the chili to a gentle simmer. Once it's bubbling lightly, reduce the heat to its lowest setting, cover the pan with a lid, and let it cook for at least 1 hour, stirring every 20 minutes or so to prevent it from sticking.
7. Add the Beans: After an hour, remove the lid and stir in the drained and rinsed kidney beans. Season generously with salt and black pepper to your taste.
8. Thicken the Chili: Leave the lid off and continue to simmer for another 15-20 minutes. This allows the sauce to reduce and thicken to a lovely, rich consistency.
9. Rest and Serve: Turn off the heat and let the chili stand for 10-20 minutes before serving. This helps the flavours to settle. Serve hot with your favourite toppings.

Notes

This chili tastes even better the next day! Store leftovers in the fridge for up to 3 days. Serve with sour cream, shredded cheese, and cornbread.

I truly hope this Hearty Beef Chili Recipe becomes a staple in your home, just as it has in mine. It’s a real labour of love, but the results are so worth it. The slow simmer and layered flavours create a meal that’s both nourishing and deeply comforting. I’d love to hear how you get on with it, so please feel free to leave a comment below and let me know if you make any delicious variations of your own! From my kitchen to yours, happy cooking. Ashley.