Beef Chilli Recipe

As requested by popular demand in my comments, let me introduce you to my beef chili recipe. This is one of the easiest meal prep options, serving a hungry family or a single person abundant protein and nutrients to support health and busy demands.

Chili is somewhat similar to a bolognese/ragu but has a little more kick, with chilies and spices to complement the tomato-based sauce and beef. Additionally, you will find many alternatives with beans or without - with different chilies and even chocolate in Mexico.

My Beef chili is straightforward for someone who wants the best of both - minimal effort but also flavor, taste, and nutrient density.

What makes a good beef chili?

All recipes should always start with the best ingredients. Sourcing quality grass-fed beef is a MUST. The only context is the fat percentage used in the ground meat, which has individual contexts.

I find that 15% works well for taste and nutritional common sense. Over 20% can become greasy and oily; under 10% or even 5%, it quickly dries and lacks depth.

On a nutritional level - we want to be consuming more animal fats - and I am a big believer in fats from actual foods as opposed to liquid-based forms, which make up the majority in our diet today - whether that’s seed oils or coconut oil or EV olive oil - it is a modern nutrition belief that adding fats on to your food is healthy or needed when we would have intrinsically consumed the whole animal protein and fat.

Accompanying the beef, quality spices - organic makes a difference - and if you can ground the spices fresh, this is even better.

Of course, organic vegetables and produce are superior, but do what you can with your budget. If you're unable to purchase organic produce - then try soaking the produce in the sink or bowl with bicarbonate soda (baking soda) for 15 minutes to remove a decent chunk of pesticides that interfere with our biology for the worse.

Meal prep chili recipe

I found the beef chili tastes even better the next day, with the flavors mingling even more - I don’t know the science behind this, but I find it true with chili, curries, and stews.

Making a batch of this beef chili makes sense. Instead of cooking 1 to 2 meals for an hour, make the most of your investment with time and quadruple. It will leave you with 4 to 5 midweek lunches. It is a no-brainer - serve with a low-carb option such as courgette/zucchini noodles with avocado pesto or a healthy carb-based option such as rice or rice noodles.

What do you need to cook beef chili?

To make the most out of batch cooking and creating this beef chili, I highly recommend using a large, vast, deep saucepan to take all the meat and allow it to be slowly cooked away. Another option is using a slow cooker, which should suffice. Alternatively, use 2 pans and divide all ingredients.

Beef Chili Recipe Step-By-Step

Serves: 10
Skill level: Easy
Prep time: 10 minutes
Cooking time: 90 minutes

Beef Chili Ingredients

• 1350 grams or 3 pounds of Ground Beef (grass-fed), 15% fat

• 1 tbsp ghee or EV olive oil

• 1/2 tbsp sea salt

• 1 tbsp cumin seeds - ground

• 1 tbsp coriander - ground

• 1/2 tbsp black peppercorns - whole or ground

• 1 tsp cinnamon powder

• 1/2 tbsp smoked paprika

• 1 large white onion - finely diced

• 6 garlic cloves - sliced

• 2 celery stalks - finely diced

• 1 carrot - finely diced

• Fresh rosemary or coriander stalks

• 600ml Tomato passata

Beef Chilli Recipe

1. In a wide cooking pot/pan, heat it to medium heat.

2. Add the ground beef. You don’t need to add fat here, as the meat will render its own. Spread the meat out so the majority of it becomes caramelized.

3. Add the cumin, coriander, smoked paprika, cinnamon, black pepper, and salt to the beef.

4. After 2 minutes, turn over to cook the other side. Then, break up into smaller pieces with the back of the spoon.

5. Once caramelized, then remove the beef onto a plate or other bowl. I was keeping some of the rendered fat in the pan. Add the fat of choice - then add the onion, followed by rosemary. Cook for 2 more minutes.

6. Add the celery and carrot. Cook to soften for 3-5 minutes.

7. Then, return the beef to the pot.

8. Add the tomato passata to the beef chili. With the tomato pasta jar or tin - add 200ml of water to this for the water or any other leftover tomato.

9. Put the lid on and then slow cook away for 60-90 minutes or even longer.

10. In this recipe, I did not add much chili as my partner is breastfeeding, but adding hot paprika, chili powder, or fresh chilies to the cooking process would be valid and a great option.

I served this beef chili with some eggs for breakfast. Also, with a tortilla, with crumbled cheese and avocado + coriander leaves. Finally, with a bowl of resistant starch rice (cooked, cooled, and then reheated rice).

Beef Chili Recipe Nutritional Value (Per Serving)

CALORIES: 334
PROTEIN: 27 grams
CARBS: 7 grams
FAT: 22 grams
FIBER: 2 grams
VITAMIN B1: 0.1 MG
VITAMIN B2: 0.2 MG
VITAMIN B3: 6.4 MG
VITAMIN B5: 0.8 MG
VITAMIN B6: 0.5 MG
VITAMIN B9: 15 UG
VITAMIN B12: 3 UG
CHOLINE: 85 MG
VITAMIN A: 70 UG
RETINOL: 16 UG
VITAMIN C: 3 MG
VITAMIN D: 4 IU
VITAMIN E: 0.4 MG
VITAMIN K: 5 UG
CALCIUM: 38 MG
COPPER: 0.1 MG
IRON: 3 MG
MAGNESIUM: 31 MG
MANGANESE: 0.1 MG
POTASSIUM: 477 MG
SELENIUM:21 UG
ZINC: 6 MG
OMEGA 3: 0.1 G
OMEGA 6: 0.5 G