Beef Chilli con Rice
A hearty, one-pot staple that feeds a crowd in under 50 minutes.
This reliable beef chilli simmers with smoky spices, kidney beans and tomatoes, served over fluffy white rice.
Shopping list
- 600 g coarse lean beef mince
- 300 g short or medium grain white rice
- 1 large onion, finely diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp tomato purée
- 400 g tin chopped tomatoes
- 400 g tin red kidney beans, drained and rinsed
- 1 tbsp chilli powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 300 ml hot beef stock
- 1 tbsp soy sauce
- 2 tbsp olive oil
- Salt, to taste
Ingredients
- 600 g beef mince coarse grind, lean
- 300 g white rice short or medium grain
- 1 large onion finely diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 2 tbsp tomato purée
- 1 tin canned chopped tomatoes 400 g tin
- 400 g canned red kidney beans drained and rinsed
- 1 tbsp chilli powder cayenne if unavailable
- 1 tsp ground cumin
- 1 tsp dried oregano crushed between fingers
- 1 tsp smoked paprika
- 300 ml beef stock hot
- 1 tbsp soy sauce optional, for depth
- 2 tbsp olive oil for cooking
- to taste salt
Method
-
5 min
Rinse the kidney beans in a sieve under cold water for 30 seconds to remove excess starch, then drain well and set aside.
-
3 min
Place the rice in a medium pot, cover with 2:1 cold water, add a pinch of salt, bring to a boil, then simmer covered for 15–18 minutes until tender.
Tip Start the rice early so it is ready when the chilli finishes.
-
4 min
Heat the olive oil in a large, deep pan over medium-high heat until shimmering. Add the beef mince, breaking it up with a spoon, and cook for 4–5 minutes until no longer pink.
Tip Do not overcrowd the pan if using a single pot; cook the meat in two batches if needed.
-
3 min
Add the diced onion and red bell pepper to the pan with the beef. Cook, stirring occasionally, for 3–4 minutes until the onion is translucent and softened.
-
2 min
Stir in the minced garlic, tomato purée, chilli powder, cumin, oregano and smoked paprika. Cook for 1–2 minutes until fragrant, taking care the garlic does not burn.
Tip The spices will darken slightly and become more aromatic as they cook.
-
3 min
Pour in the drained kidney beans, canned tomatoes and hot stock. Stir well to combine, then add the soy sauce if using.
-
20 min
Bring the chilli to a gentle simmer. Reduce the heat to low, cover partially, and let it bubble gently for 20 minutes to thicken and develop flavour.
Tip Uncover occasionally and stir if the mixture reduces too quickly.
-
2 min
Check the rice for doneness. Fluff with a fork, then taste the chilli and adjust seasoning with extra salt and chilli powder to your preference.
Chef's tips
- Use a large, heavy-based pan to distribute heat evenly and prevent sticking.
- Hot stock keeps the chilli at a steady simmer without shocking the temperature down.
- Let the dish rest covered for 5 minutes after simmering before serving; it becomes richer and thicker as it cools slightly.
Swap it
- Chicken
- Swap the beef mince for chopped cooked chicken for a leaner version.
- White beans
- Replace the kidney beans with canned cannellini or butter beans for a milder, creamier texture.
- Coconut milk
- Add 100 ml of coconut milk at the simmer stage for a richer, slightly sweet contrast.
- Brown rice
- Use brown rice instead of white, but increase the cooking time to 35–40 minutes.