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A bowl of roasted ground beef chili on a marble work surface
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Roasted Ground Beef Chili

This homemade ground beef chili is slow cooked for maximum flavor!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 to 10 servings
Calories 412kcal
Author Slow The Cook Down

Ingredients

For the roasted beef

For the chili

  • 1 teaspoon cayenne
  • 2 tablespoons chili powder
  • 1 teaspoon paprika
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon rosemary
  • 2 red onions diced
  • 6 garlic cloves minced
  • 5 jalapenos chopped
  • 2 bell peppers red, yellow or orange, sliced
  • 8 ounces mushrooms roughly chopped (225g)
  • ½ cup red wine (120ml)
  • 5.5 ounces tomato paste (156ml)
  • 28 ounces fire roasted crushed tomatoes (793g)
  • 4 cups beef stock (950ml)
  • 19 ounces canned pinto beans (540g)
  • 19 ounces canned black beans (540g)
  • 4 tablespoons Worcestershire sauce
  • 6 tablespoons brown sugar

To serve (optional)

  • avocado
  • shredded cheese
  • sliced jalapeno
  • sour cream
  • cilantro

Instructions

For the roasted ground beef

  • Preheat the oven to 390ºf / 200ºc
  • Put the beef into a baking tray and all of the spices and honey. Mix well with your hands so the strands are covered at put in the oven.
  • Cook the beef for an hour, stirring every 15 minutes until it is a deep brown. Put to one side.

For the chili

  • Add a little oil to a large pot and put in on a medium high heat on the stove top. Add the spices and dried herbs along with a generous pinch of salt and pepper. Let the spices warm up and give them a little stir.
  • Add in the onions, garlic and jalapenos, stir well so they are coated with the spices and cook for 5-10 minutes until the onions start to soften.
  • Add the peppers and mushrooms , stir well and cook for another 10 minutes until the mushrooms soften.
  • Add in the red wine. Cook for 5-10 minutes until the wine has reduced by half.
  • Add the roasted ground beef to the pot, along with the rest of the ingredients. Bring the pot to a rolling boil and then leat it simmer.
  • Let the chili cook for around 60 to 90 minutes, giving it a stir every now and again.
  • One a lot of the liquid has cooked off, put a lid on and turn the heat to low. Cook until it reaches your favoured consistency.
  • Serve!

Notes

Cooking times are a guideline - keep your eye on the pot and don't let it get too dry.  If it does, just stir in some water.  
The chili freezes well and will keep in the fridge for up to 5 days.
The chili gets better with time - cook it a day ahead to achieve a richer flavor.
Nutritional values are based one serving without toppings.

Nutrition

Calories: 412kcal | Carbohydrates: 61g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 1445mg | Potassium: 1803mg | Fiber: 14g | Sugar: 28g | Vitamin A: 2820IU | Vitamin C: 68.8mg | Calcium: 182mg | Iron: 9.2mg