A classic beef chilli is the perfect blend of meaty richness simmered with hearty vegetables and warming spices. This is the ultimate beef chilli, a comforting and delicious one-pot meal.
Ultimate beef chilli ingredients
All you need to make this ultimate beef chilli are a few pantry staples, some fresh meat and vegetables.
- Onion and garlic: Brown onion and a few cloves of garlic form the base of this chilli recipe.
- Minced beef: Look for grass-fed steak mince for a better quality mince.
- Seasoning: Chilli powder, cumin, smoked paprika oregano, salt and bay.
- Tomato puree: For an intense tomato flavour. My favourite tomato puree is called Bomba.
- Tomatoes: I like to use passata rustica, but tinned tomatoes also work.
- Beans: I love butter beans for their creaminess, and you can’t make a chilli without kidney beans! But feel free to use any bean or bean combo that you like.
- Beef broth: For a flavour-boost I like to add beef bone broth to this recipe. Bone broth is loaded with fertility-boosting ingredients, read more here and shop via this link using the code THEFERTILITYKITCHEN for £5 off your entire order.
You can’t beat avocado salsa to pile on top of your ultimate beef chilli. Made from just a handful of fresh ingredients, avocado salsa adds a burst of goodness to this meal. Here’s what you need:
- Avocado: Make sure you don’t buy mushy, overly-ripe avocados, because unlike guacamole, this salsa needs to hold it’s shape.
- Cherry tomatoes: These tomatoes are naturally sweeter and hold just the right amount of juiciness.
- Red onion: Adds a beautiful pop of purple to this salsa.
- Garlic: Can’t make salsa without a hint of garlicky flavour!
- Lime juice: Adds a fresh and zesty flavour with every bite.
- Coriander (cilantro): A must-have herb that freshens up this salsa. I find frozen coriander works best for this recipe, but you can use fresh if you prefer. If you don’t like coriander, try parsley instead.
- Sea salt: Just a pinch to balance out the flavours.
How to make ultimate beef chilli
This one-pot wonder is incredibly easy to put together, and fills your house with enticing aromas as it simmers. This ultimate beef chilli can be made in four simple steps and while your chilli is simmering you can make the avocado salsa in just five minutes.
To make the chilli
- Sauté the onions, pepper and garlic. Heat the olive oil in a large casserole over a medium heat. Add the onion and pepper and cook for 4-5 minutes, or until soft. Add the garlic and cook for 1-2 minutes, or until fragrant.
- Brown the meat. Increase the heat to high, add the mince and cook for 3-4 minutes, or until browned, breaking up any lumps with a wooden spoon. Reduce the heat to low, sprinkle with the dried spices, salt and tomato puree and cook for 1-2 minutes or until fragrant.
- Simmer low and slow. Add the passata, beans, beef bone broth and bay leaf and stir to combine. Bring to the boil then reduce the heat and simmer for 20 minutes. Remove the bay leaf.
- Serve! Divide between serving bowls and top with avocado salsa to serve.
To make the avocado salsa
Place the avocado, tomatoes, onion, garlic, coriander, lime juice and salt in a medium bowl and mix to combine. That’s it!
What else can I serve with ultimate beef chilli?
This ultimate beef chilli is great on its own but if you want to pack more veggies into your meal, serve on a bed of cauliflower rice. And if you fancy something different, top with mango salsa instead of avocado salsa to add a refreshing sweetness to your chilli.
Other one-pot recipes to try
I hope you enjoy this ultimate beef chilli recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Ultimate beef chilli
- 1 tbsp olive oil
- 1 onion diced
- 1 red pepper diced
- 3 garlic cloves crushed
- 1 kg steak mince
- 2 tbsp chilli powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp sea salt
- 2 tbsp tomato puree
- 680 g passata rustica
- 400 g butter beans drained and rinsed
- 400 g red kidney beans drained and rinsed
- 500 ml beef bone broth
- 1 bay leaf
- Avocado salsa
- Sliced red chilli optional
- Heat the olive oil in a large casserole over a medium heat. Add the onion and pepper and cook for 4-5 minutes, or until soft. Add the garlic and cook for 1-2 minutes, or until fragrant.
- Increase the heat to high, add the mince and cook for 3-4 minutes, or until browned, breaking up any lumps with a wooden spoon. Reduce the heat to low, sprinkle with the dried spices, salt and tomato puree and cook for 1-2 minutes or until fragrant.
- Add the passata, beans, beef bone broth, and bay leaf and stir to combine. Bring to the boil the reduce the heat and simmer for 20 minutes. Remove the bay leaf.
- Divide between serving bowls and top with avocado salsa and sliced red chilli (if using) to serve.