Best-Ever Beef Chilli
This is a chilli recipe that you can make on a weeknight in under an hour. Lots
of other recipes call for simmering for at least an hour, sometimes even more!
The reality of that is tough, so we've perfected this chilli to be done in just
40 minutes. If you prefer a thicker chilli that develops flavours over a low and
slow heat, follow this recipe but simmer it at a lower heat for longer.
Make it ahead! Chilli is one of those dishes that tastes even better the next
day. If you want to make it ahead of time, just be sure to let it come to room
temperature before putting in an airtight container and storing it in the
fridge. Leftover will last 3 to 5 days.
Double it. Need to feed a big crowd? This recipe is easy to double (or triple!).
Spice is king. Everyone knows a good chilli has a complex flavour; this is
thanks to a bunch of different spices at work. Cooks swear by all sorts of
spices in their chilli—everything from cinnamon to mustard powder—but these are
the four we'll always make a pot with chilli powder, cumin, dried oregano, and
paprika.
Beef can be swapped. If you love the heartiness of beef chilli but are trying to
eat less beef, turkey mince or chicken totally works with this recipe.
Why not try out our White Chicken Chilli recipe?
MAKES:
6
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
0 HOURS 40 MINS
INGREDIENTS
1 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
3 cloves garlic, crushed
2 tbsp. tomato pureé
680 g beef mince
1 1/2 tbsp. chilli powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. paprika
1/4 tsp. cayenne pepper (optional)
salt
Freshly ground black pepper
1 x 400g can kidney beans, drained
2 x 400g tins chopped tomatoes
TOPPINGS
Grated cheddar
Sour cream
Thinly sliced spring onions
DIRECTIONS
In a large pot over medium heat, heat oil. Add onion and cook until soft, about
5 minutes. Stir in garlic and cook until fragrant, about 1 minute more, then add
tomato pureé, stirring to combine. Add beef mince and cook until no longer pink.
Drain fat and return to heat.
Add chilli powder, cumin, oregano, paprika, cayenne (if using), and season
generously with salt and pepper. Pour in kidney beans and chopped tomatoes and
bring chilli to a boil. Reduce heat and simmer 20 minutes. Season with more salt
and pepper, if necessary.
Ladle into bowls and top with cheddar, sour cream, and spring onions.
One-Pot Sausage Pasta
This one-pot sausage pasta dish is deliciously rich and indulgent - and only
leaves you one pan to wash up! Feel free to use another type of sausage if you
prefer.
MAKES:
4
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
0 HOURS 50 MINS
INGREDIENTS
400 g Cumberland sausages (or sausagemeat)
1 tbsp. olive oil
1 onion, finely chopped
250 g chestnut mushrooms, quartered
3 garlic cloves, crushed
2 x 400g tins plum tomatoes
1 tbsp. dried Italian herbs
1 tbsp. tomato puree
1 tbsp. caster sugar
500 ml vegetable or chicken stock
300 g rigatoni
125 g mascarpone
125 g baby spinach
Small bunch of basil, roughly chopped
Grated Parmesan, to serve
DIRECTIONS
If using whole sausages, remove the sausagemeat from the casing and discard the
casing. Heat the olive oil in a large saucepan or casserole pot over medium high
heat. Once hot, add the sausagemeat and break up with a wooden spoon as it cooks
until golden brown all over, 5-6 minutes. Lower the heat slightly then add the
onion and mushrooms and cook, stirring regularly, until they are softened and
lightly browned, another 5-6 minutes.
Add the garlic and cook, stirring, for 1 minute then add the plum tomatoes,
breaking them up with the back of a wooden spoon. Add the dried herbs, tomato
puree and sugar, season with salt and pepper, bring to a simmer then lower the
heat and cook until thickened slightly about 10 minutes.
Pour in the stock and rigatoni, bring to a simmer then reduce the heat and cook
with a lid on until the pasta is cooked to your liking, 15-18 minutes. Because
it is cooking in the sauce it will take slightly longer than the pack
instructions.
Once the pasta is cooked, stir through the mascarpone and spinach until the
mascarpone is evenly distributed and the spinach has wilted. Season to taste and
stir through the basil. Divide between plates and top with grated parmesan.