Best Beef Chilli

Best Beef Chilli

Recipe by Jac Course: Batch Cooking, Dinner, Recipes, Slow Cooked Dinner




Total time



This is a keeper. A true bung-it-all-in chilli.
From Jac’s Sugar Free Challenge: Busy + Motivated Meal Plan


  • 500 g (1lb 2oz) minced (ground) beef 5% fat

  • 1 onion (or 1 cup frozen), peeled and chopped

  • 1 red (bell) pepper (or half cup mixed), deseeded and chopped

  • 1 heaped tsp garlic paste (or 1 clove, crushed)

  • 1 tsp salt

  • 1 tsp paprika

  • 1 tsp chilli powder

  • 1 tsp cumin

  • juice of 1 lime

  • 0.5 tsp ground black pepper

  • 1 tsp chilli (red pepper) flakes

  • 1 tsp cocoa powder (unsweetened)

  • 1 x 400g (14oz) can chopped (crushed) tomatoes

  • 1 x 400g (14oz) can kidney beans, pour it all in, water and all


  • Break up the minced beef with your hands and arrange over the bottom of a casserole dish or slow cooker.
  • Add all the ingredients except the lime juice.
  • Cook in your slow cooker on low for 8 hours or high for 4 hours. Alternatively, cook in the oven at 160C/140C fan/325F/Gas Mark 3 for 2 hours.
  • Add the lime juice after cooking.

Nutritional Information

  • Calories 343 | Fat 7.0g | Net carbs 22.4g | Protein 44.9g
  • The chilli can be kept in the fridge for 24 hours or frozen. You’ll find that the flavour actually improves with time.

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This is a keeper. A true bung-it-all-in chilli.

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