A rich, smoky chilli with chipotle, black beans and a herb bundle, simmered low and slow, then topped with sour cream and fresh coriander.
The flavour comes in layers: deeply browned mince, spices toasted with the tomato paste, chipotle for smokiness, and a spoonful of cocoa that adds depth without tasting like chocolate. Two hours on the lowest heat brings it all together.
It makes eight serves and tastes even better the next day, so it's perfect for a Sunday cook-up that covers lunches for the week.
About 3 hrs 10 mins • Slow Cook • Base: 8 servings
Ingredients
Chilli
3 tbsp olive oil, divided
1kg beef mince
2 large brown onions, finely diced
1 red capsicum, diced
1 jalapeño, finely diced (leave the seeds in for more heat)
5 garlic cloves, minced
3 tbsp tomato paste
2 tbsp smoked paprika
1 tbsp ground cumin
1 tsp ground coriander
0.25 tsp ground cinnamon
1 tsp chilli powder (adjust to taste)
2 chipotle peppers in adobo, chopped
1 tbsp adobo sauce (from the chipotle tin)
800g crushed tomatoes
250ml beef stock
1 tbsp unsweetened cocoa powder
1.5 tsp salt
0.5 tsp black pepper
400g canned black beans, drained and rinsed
1 tbsp lime juice, to finish
Herb Bundle
4 sprigs fresh oregano
2 bay leaves
3 whole cloves
To Serve
120g sour cream
10g fresh coriander, chopped
1 lime, cut into wedges (optional)
3 cups basmati or jasmine rice (uncooked), cooked to serve
Method
Make the herb bundle:
Wrap the oregano sprigs and cloves inside the bay leaves and tie tightly with kitchen twine, leaving a long tail so it's easy to remove later.
Brown the mince:
Heat 2 tbsp of the olive oil in a large heavy pot over high heat. Brown the mince in two batches, breaking it up and letting it get deeply browned and crusty, about 7-8 minutes per batch. Remove to a bowl.
Soften the vegetables:
Reduce the heat to medium. Add the remaining oil, onions, capsicum, jalapeño and garlic. Cook for about 8 minutes, scraping up the browned bits, until soft and sweet.
Toast the spices:
Stir in the tomato paste, smoked paprika, cumin, ground coriander, cinnamon, chilli powder and chipotle with its sauce. Cook for 1-2 minutes until fragrant and the paste darkens slightly.
Build the base:
Return the mince to the pot with any juices. Add the crushed tomatoes, beef stock, cocoa, salt and pepper, then nestle in the herb bundle. Stir well and bring to a gentle boil.
Slow simmer:
Reduce to the lowest heat with the lid slightly ajar. Simmer for about 2 hours, stirring every 20-30 minutes and adding a splash of water or stock if it gets too thick.
Add the beans:
Remove the herb bundle, pressing it against the side of the pot to squeeze out the flavour. Stir in the black beans and simmer uncovered for 20-30 minutes until thick and spoonable.
Finish and serve:
Stir through the lime juice, then taste and adjust the salt and heat. Serve over rice, topped with sour cream, fresh coriander and a lime wedge.
Key Nutrients & Benefits
Beef mince brings plenty of protein, iron, zinc and vitamin B12, while black beans add fibre, plant protein and folate. Tomatoes, capsicum and lime give a good hit of vitamin C, and the long simmer makes the tomatoes' lycopene easier to absorb.
Approx. calories: about 700 kcal per serve
Smart Swaps & Variations
Kidney beans: use red kidney beans instead of black beans, or a mix of both.
Slow cooker: after toasting the spices, transfer everything to a slow cooker and cook on low for 6-8 hours. Add the beans for the last 30 minutes.
Turn the heat up or down: add more chipotle and keep the jalapeño seeds for heat, or skip the chilli powder for a milder, family-friendly pot.
Different bases: serve with tortilla chips, in burritos, over a baked potato or with cornbread instead of rice.
Meal prep: keeps for 4 days in the fridge and freezes well for up to 3 months. Freeze in portions with or without the rice.
