Quantity Item Notes 1 tbsp Olive Oil 1 large Red Onion, finely chopped 2 cloves Garlic, crushed 1 large Red Pepper, deseeded and diced 1 large Carrot, finely diced 500g Beef Mince 1 tsp Chilli Powder (or to taste) Use a good quality one. 1 tsp Smoked Paprika For a rich, smoky flavour. 1 tsp Ground Cumin ½ tsp Ground Coriander 1 x 400g tin Chopped Tomatoes 1 x 400g tin Red Kidney Beans, drained and rinsed 1 x 400g tin Black Beans, drained and rinsed Adds extra fibre and protein. 2 tbsp Tomato Purée 200ml Beef Stock (low-salt) 1 small square Dark Chocolate (70% or higher cocoa) (Optional) Adds a deep, rich colour and flavour without sweetness. Pinch of Sea Salt and Black Pepper To Serve (Healthy Options): Brown Rice or a Baked Sweet Potato Low-fat Greek Yoghurt or Fromage Frais For a cooling dollop (instead of sour cream). Fresh Coriander, chopped

Sauté the Vegetables: Heat the oil in a large, heavy-based pan or casserole dish over a medium heat. Add the chopped onion, carrot, and red pepper. Cook gently for about 8–10 minutes until the vegetables have softened but not browned. Add the crushed garlic and cook for a further minute until fragrant. Brown the Mince: Push the vegetables to one side of the pan. Add the beef mince and cook over a medium-high heat, breaking it up with a spoon, until it is thoroughly browned. Drain off any excess fat (though with 5% fat mince, there should be minimal). Add the Spices: Stir in the chilli powder, smoked paprika, cumin, and ground coriander. Cook for 1 minute, stirring constantly, to toast the spices and release their flavour. Simmer the Chilli: Stir in the tomato purée, followed by the tinned chopped tomatoes, beef stock, and the rinsed kidney and black beans. Add the pinch of salt and pepper, and the small square of dark chocolate, if using. Cook for Flavour: Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Cover the pan loosely with a lid and let it bubble away for 45–60 minutes, stirring occasionally. This long, slow simmer allows the flavours to deepen and the chilli to thicken. Season and Serve: Taste the chilli and adjust the seasoning (salt, pepper, or more chilli powder) as needed. Serve piping hot with brown rice or a baked sweet potato, a dollop of low-fat Greek yoghurt, and a sprinkling of fresh coriander.

The Best Homemade Beef Chilli Recipe: Rich, Smoky, and Healthy!

Post Date : October 14, 2025
Recipe
2 minutes read

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Are you searching for a classic beef chilli con carne recipe that’s packed with flavour but also kind to your waistline? Look no further! This isn’t just any mince beef chilli—it’s a deeply satisfying, rich, and healthy chilli recipe that’s perfect for a weeknight dinner or a weekend gathering.

Our ultimate chilli con carne with two types of beans (black and kidney) delivers a powerhouse of fibre and protein, making it an incredibly nutritious family meal. We use beef mince and a clever blend of chilli powder, smoked paprika, and cumin to build an incredible depth of flavour. The secret ingredient? A small square of dark chocolate! Don’t worry, it doesn’t make it sweet, but instead adds a wonderful, authentic richness and a deep, glossy colour to your homemade beef chilli.

Why You’ll Love This Ultimate Chilli Recipe:

Maximum Flavour, Minimal Fuss: The key is a long, slow simmer. By letting it bubble gently for 45–60 minutes, all those fantastic spices and ingredients—like the sweet red pepper, carrot, and aromatic garlic—marry together beautifully, creating a rich and smoky chilli that tastes incredible.

A Healthy Twist: We swap out the usual high-fat sour cream for a cooling dollop of low-fat Greek yoghurt or fromage frais. Serve this fantastic slow-simmered beef chilli with brown rice or a baked sweet potato for a complete, healthy dinner idea.

Easy to Make Ahead: This is a fantastic batch cooking recipe! Chilli con carne always tastes even better the next day, so make a big pot and enjoy the leftovers for a quick, delicious lunch. It’s also a great freezer-friendly meal.

Get ready to ditch the bland packets and cook a truly authentic, vibrant, and easy beef chilli that the whole family will love. Let’s get cooking!

Ingredients

Quantity	Item	Notes
1 tbsp	Olive Oil
1 large	Red Onion, finely chopped
2 cloves	Garlic, crushed
1 large	Red Pepper, deseeded and diced
1 large	Carrot, finely diced
500g	Beef Mince
1 tsp	Chilli Powder (or to taste)	Use a good quality one.
1 tsp	Smoked Paprika	For a rich, smoky flavour.
1 tsp	Ground Cumin
½ tsp	Ground Coriander
1 x 400g tin	Chopped Tomatoes
1 x 400g tin	Red Kidney Beans, drained and rinsed
1 x 400g tin	Black Beans, drained and rinsed	Adds extra fibre and protein.
2 tbsp	Tomato Purée
200ml	Beef Stock (low-salt)
1 small square	Dark Chocolate (70% or higher cocoa)	(Optional) Adds a deep, rich colour and flavour without sweetness.
Pinch of	Sea Salt and Black Pepper
To Serve (Healthy Options):
	Brown Rice or a Baked Sweet Potato
	Low-fat Greek Yoghurt or Fromage Frais	For a cooling dollop (instead of sour cream).
	Fresh Coriander, chopped

Method
1. Sauté the Vegetables: Heat the oil in a large, heavy-based pan or casserole dish over a medium heat. Add the chopped onion, carrot, and red pepper. Cook gently for about 8–10 minutes until the vegetables have softened but not browned. Add the crushed garlic and cook for a further minute until fragrant.
1. Brown the Mince: Push the vegetables to one side of the pan. Add the beef mince and cook over a medium-high heat, breaking it up with a spoon, until it is thoroughly browned. Drain off any excess fat (though with 5% fat mince, there should be minimal).
1. Add the Spices: Stir in the chilli powder, smoked paprika, cumin, and ground coriander. Cook for 1 minute, stirring constantly, to toast the spices and release their flavour.
1. Simmer the Chilli: Stir in the tomato purée, followed by the tinned chopped tomatoes, beef stock, and the rinsed kidney and black beans. Add the pinch of salt and pepper, and the small square of dark chocolate, if using.
1. Cook for Flavour: Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer. Cover the pan loosely with a lid and let it bubble away for 45–60 minutes, stirring occasionally. This long, slow simmer allows the flavours to deepen and the chilli to thicken.
1. Season and Serve: Taste the chilli and adjust the seasoning (salt, pepper, or more chilli powder) as needed. Serve piping hot with brown rice or a baked sweet potato, a dollop of low-fat Greek yoghurt, and a sprinkling of fresh coriander.