Beef Chilli

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Beef Chilli

Ingredient Notes

Chipotle in adobo:

These are smoked dried jalapeños packed in a spiced tomato sauce. The full 230g jar goes in, which gives a smoky, genuinely spicy result. If you’re cooking for people sensitive to heat, start with half the jar and taste before adding more. Find them in the Mexican or international aisle at most supermarkets. If unavailable, 2 teaspoons smoked paprika and 1 teaspoon chipotle powder stirred in with the tomatoes is a reasonable substitute, though it won’t have quite the same depth.

Beef mince:

Use regular beef mince rather than extra lean. The fat in a standard 80/20 mince contributes flavour and helps build fond on the base of the pan when you first brown it, which is where a lot of the depth in this dish comes from. Lean mince can be used, but the finished chilli won’t be quite as rich.

Soy sauce:

This isn’t a traditional chilli ingredient, but it adds a concentrated hit of salt and umami that rounds out the flavour without contributing any identifiable soy taste. It disappears completely into the dish. Don’t skip it.

Ingredients

1 tbsp olive oil
500g beef mince
sea salt, to season
1 white onion, diced
1 red capsicum (bell pepper), diced
4 cloves garlic, chopped
230g jar Chipotle in adobo
400g can chopped tomatoes
1 tbsp soy sauce
1 tbsp smoked paprika
400g can black beans, rinsed and drained
1 cup (250ml) water
sliced spring onion, to garnish
steamed rice and lime wedges, to serve

Equipment

Heavy-based frying pan or Dutch oven
Wooden spoon
Chef’s knife and chopping board
Kitchen scales
Can opener

Directions

Heat oil in a heavy based frying pan on medium-high heat.
Add mince, give a quick stir to spread around the pan, season with salt and then leave to brown for about 5 minutes.
Break up the beef with a wooden spoon, scraping all the fond from the base of the pan.
Add the onions, capsicum and garlic, cook for 2 minutes, stirring, until softened.
Stir in chipotle in adobo, tomatoes, soy and paprika. Add black beans and water, bring to a boil, then reduce heat and simmer for 10-15 minutes, until sauce reduces.
Serve chilli on steamed rice, garnished with spring onion and lime wedges.

Notes

Chef Tips

Brown the mince before breaking it up

When the mince goes into the pan, spread it out and leave it alone for 3 to 4 minutes without stirring. You want a deep brown crust to form on the underside. That crust is fond, and it’s where most of the flavour in a quick-cooked mince dish comes from. Once it’s well coloured, break it up and scrape all that browned residue back into the mince. I

Storage

Cool completely before storing. Refrigerate in an airtight container for up to 4 days. The flavour develops further overnight, so leftovers are often better than the first serving. Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over medium heat with a splash of water to loosen the sauce.

FAQs

Can I use a different protein?

Yes. Ground pork, ground turkey or ground chicken all work well in place of beef mince. For a chunkier result, use diced chuck beef and increase the cook time to 45 to 60 minutes so it can braise until tender. You can also use a mix of beef and pork mince for a slightly richer result. The technique stays the same regardless: brown first, then build the sauce.

Do I need the full jar of chipotle in adobo?

Not necessarily. The full jar gives a smoky and fairly hot chilli. If you’re cooking for people sensitive to heat, use half and taste before adding more. For a milder version, use just the adobo sauce from the jar and leave the chipotle peppers out entirely. You’ll get the smokiness with noticeably less heat.