Beef and Bean Chili

Making Beef and Bean Chili Ahead

Keeps in the fridge for up to 4 days and tastes better on the second day. Freezes for up to 3 months. Reheat until steaming throughout.

How to Make Beef and Bean Chili

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1. Heat the oil in a large pot over medium-high heat. Add the mince and cook for 8 minutes, breaking it up, until browned.

   Mark done Start 8 min timer

2. Add the onion and garlic and cook for 4 minutes. Stir in the chili powder and cumin and cook for 1 minute.

   Mark done Start 4 min timer

3. Add the tomatoes, beans, purée, water and salt. Bring to a boil, then lower the heat to a bare simmer.

   Mark done

4. Cook uncovered for 45 minutes, stirring now and then, until thick. Crush a few beans against the side of the pot, taste and adjust the salt.

   Mark done Start 45 min timer

Worth Knowing

• Rinse the beans well to remove the tin liquid, which can taste metallic.
• If the chili catches on the base, lower the heat and add a splash of water.
• Let it stand off the heat for 10 minutes before serving; it thickens as it cools.
• Add more chili powder at the end rather than the start if you want it hotter.

Good Alongside

Rice · Baked potatoes · Grated cheddar · Soured cream · Cornbread

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Beef and Bean Chili FAQ

Beef and Bean Chili Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.