Beef Chili


Heat oil in a large pot or casserole pot over medium-high heat. Add onions and sauté until transparent, then add the green peppers, jalapenos and garlic sauté for a further minute.

Add beef and cook until browned, add in the cumin, chilli powder, paprika and salt, mix through until beef is fully coated in seasonings.

Mix in the crushed tomatoes along with the juices, tomato sauce, broth and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens, around 30minutes.

Divide into individual’s bowls, and top with sour cream, grated cheese, sliced jalapenos, chopped green onions and cilantro.

Macro (Per serving) Gram Kcal %
Protein 24 96 40.51
Carbohydrate 6 24 10.13
Fat 13 117 49.37
Total 237

Serves 8


  • 1 tbsp olive oil
  • 2 large yellow onions, diced
  • 1 green pepper, diced
  • 1-2 jalapeno peppers, finely chopped
  • 8 cloves garlic, chopped or minced
  • 1kg ground beef mince
  • 2 tbsp ground cumin
  • 1-2 tbsp chili powder,
  • 2tsp smoked or sweet paprika
  • 1 tsp salt
  • ½ tsp cayenne
  • 410g can crushed tomatoes
  • 420g can tomato sauce
  • 500ml beef or chicken broth
  • 800g kidney beans, drained
  • 400g black beans, drained


  • Sour cream
  • Grated cheddar cheese
  • Sliced jalapenos
  • Chopped green onions
  • Fresh cilantro leaves