Smoky beef chilli with pink pickled onions and rice

By Jamie Humby | Chef

Published 2 December 2024

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A plate of beef chilli on rice sits next to a side salad on a dining table.

Looking for a family favourite dinner with a little bit of smoke and spice?

Bring the heat with our recipe for beef chilli, a homemade Tex Mex inspired seasoning and tangy pickled onion. If you’re in a hurry, you can make the seasoning and pickled onion beforehand and store in airtight containers.

Prep time

20m

Cook time

1h 20m

Serves

4

Ingredients

27

Ingredients

Chilli

500g lean grass-fed beef mince
1 tbsp olive oil
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
1 red capsicum, finely chopped
2 tbsp Tex Mex seasoning (ingredients below)
1 dried chipotle chilli, roughly chopped and covered with 1/2 cup boiling water
1 can black beans, drained and rinsed
2 tbsp no added salt tomato paste
1 can no added salt whole peeled tomatoes
1 cup salt-reduced beef stock

Tex Mex seasoning

4 tbsp smoked paprika
4 tbsp sweet paprika
2 tbsp dried chilli flakes
2 tbsp ground cumin
2 tbsp ground coriander
2 tbsp dried oregano
1 tsp cracked black pepper

Pink pickled onions

1 red onion, finely sliced
1 tbsp honey
1/2 cup white vinegar
1 tsp cumin powder
1 cup water

To serve

2 tbsp light Greek yoghurt
1 handful coriander leaves
Lime wedges
Cooked brown rice

Method

Step 1:

Make the Tex Mex seasoning by mixing together all of the spices. Store in an airtight jar for later.

Step 2:

Make the pickled onions by placing all of the ingredients except the onions in a pan and bringing them to the boil.

Step 3:

While waiting for the mixture to come to the boil, finely dice your onions and place them in an airtight container. Once the mixture has boiled, pour it over your onions. Seal and keep for weeks in the fridge.

Step 4:

In a large heavy-based pot on a high heat, brown off your mince, breaking it up as you go for 6 to 8 minutes. Remove with a slotted spoon into a bowl and set aside.

Step 5:

Add oil to the pot with onion, garlic and capsicum, cooking for 4 to 5 minutes until translucent.

Step 6:

Add Tex Mex seasoning, blended chipotle chilli with liquid, beans, tomato paste, whole peeled tomatoes, beef stock and cooked mince with juices.

Step 7:

Bring to the boil and simmer gently for 45 minutes until thick and rich, stirring frequently to avoid sticking.

Step 8:

Serve with yoghurt, coriander leaves, lime wedges, rice and pink pickled onions.