Batch-cook beef chilli
Hearty, freezer-friendly beef chilli that develops deeper flavour the longer it simmers — makes 6–8 portions for easy reheating.
This is a proper batch-cook chilli: big on flavour, forgiving to make, and brilliant for freezing in meal-sized portions. It’s the sort of thing you cook once and eat on repeat for midweek dinners, packed lunches or a lazy weekend that needs minimal faff.
The secret is a good browning of the mince and a long, gentle simmer so the tomatoes, spices and a hint of brown sugar can meld. Add the beans late so they keep their bite — and if you’re freezing, label the tubs with the date and portion size.
Ingredients
- 1.2 kg minced beef
- 30 ml olive oil
- 2 brown onion — roughly 300 g total, finely chopped
- 6 garlic cloves — crushed or finely chopped
- 1 red pepper — de-seeded and diced
- 1 green pepper — de-seeded and diced
- 800 g tinned chopped tomatoes — two 400 g tins
- 80 g tomato purée
- 800 g tinned kidney beans — use two 400 g tins; drained weight roughly 480 g
- 500 ml beef stock — hot
- 30 ml dried chilli powder — adjust to heat preference
- 10 ml ground cumin
- 10 ml smoked paprika
- 5 ml dried oregano
- 15 g brown sugar — about 1 tbsp
- 15 ml Worcestershire sauce — about 1 tbsp
- 2 bay leaves
- 10 g sea salt — about 2 tsp; adjust to taste
- 5 ml black pepper — freshly ground
- 10 g dark chocolate — 70% cocoa, optional — deepens the flavour
- 15 g fresh coriander — roughly chopped, for garnish
Equipment
- large heavy-based casserole with lid or 5–6 litre saucepan
- wooden spoon
- measuring spoons
Instructions
Prepare the veg: finely chop the brown onion, de-seed and dice the red pepper and green pepper, and crush the garlic. Measure spices and have stock hot and ready.
Heat half the olive oil in a large heavy-based casserole over a medium–high hob. Add the minced beef in batches and brown well — don’t overcrowd the pan. Break up lumps and fry until nicely caramelised, about 12 minutes total for all batches. Transfer browned beef to a plate.
Return the casserole to a medium heat, add the remaining olive oil, then add the brown onion and both peppers. Sweat gently until softened and starting to colour, about 8 minutes.
Stir in the garlic, dried chilli powder, ground cumin, smoked paprika and dried oregano. Cook for 1–2 minutes until fragrant, then add the tomato purée and cook for a further 1 minute, stirring so the purée darkens slightly.
Return the browned minced beef to the pan. Add the tinned chopped tomatoes, hot beef stock, brown sugar, Worcestershire sauce and bay leaves. Stir well, bring to a gentle simmer, then reduce the heat to low, cover slightly ajar and simmer gently for 90 minutes, stirring every 15–20 minutes.
Stir in the drained tinned kidney beans and the dark chocolate (if using). Simmer uncovered for a further 15 minutes to heat the beans through and thicken the sauce. Taste and adjust seasoning.
Remove the bay leaves, stir in a little more seasoning if needed, and scatter with chopped fresh coriander before serving. Portion hot for meals, or cool completely and freeze in individual portions.
Tips
- Brown the mince in batches — crowding releases water and prevents caramelisation, which flattens the flavour.
- Cool the chilli quickly before freezing by dividing into shallow containers; freeze flat in freezer bags to save space.
- If reheating from frozen, defrost overnight in the fridge or reheat gently from frozen in a saucepan over low heat with a splash of stock.
- Adjust heat with the dried chilli powder: use 1 tbsp for mild, 2 tbsp for medium, more if you like it fiery.
- For a thicker chilli, simmer uncovered for an extra 10–20 minutes; for a saucier finish, add a splash of extra stock.
Substitutions
minced beef → minced turkey or chicken, same quantity
Noticeably differenttinned kidney beans → tinned black beans, same quantity
Stays closeWorcestershire sauce → 2 tsp soy sauce plus 1 tsp malt vinegar if you need a vegetarian/anchovy-free alternative
Noticeably differentolive oil → rapeseed oil, same quantity
Stays close
Nutrition
Per serving · estimated
- 536
- Calories
- 32 g
- Protein
- 21 g
- Carbs
- 34 g
- Fat
- 5 g
- Fibre
- 5 g
- Sugar
- 700 mg
- Sodium
FAQ
How long will this chilli keep in the freezer?
Freeze for up to 3 months in sealed portions. Thaw overnight in the fridge before reheating for best texture.
Can I make this in a slow cooker?
Yes — after browning the mince and softening the veg, transfer everything to a slow cooker and cook on low for 6–8 hours.
Do I have to add the beans?
No — you can leave them out or add a different bean. Add canned beans late in cooking so they don’t go mushy.
How can I make this spicier or milder?
Scale the dried chilli powder up or down, or add chopped fresh chillies. To cool it down, add a spoonful of natural yoghurt to a serving (not suitable for dairy-free).
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