Chili - feat. Binging with Babish (You Suck at Cooking, episode 101)
This beef chilli is a classic crowd-pleaser that comes together with simple, quality ingredients. The recipe starts by browning minced beef to develop flavour, then builds a flavourful base with sautéed onions and garlic before adding tomatoes, spices, and broth. Simmered low and slow, the result is a warming, comforting dish that's perfect for casual suppers, gathering with friends, or freezing for later. The beauty of chilli is its flexibility—add beans or leave them out, adjust the spice level to your preference, and top with whatever takes your fancy
Watch: Chili - feat. Binging with Babish (You Suck at Cooking, episode 101)
Original recipe video — click to play
Original method: approximately 45 minutes on stovetop
Ingredients
Main
- 900 g beef, minced
Brown in a skillet on the hob first to develop flavour and colour before adding to slow cooker.
- 1 whole onion, large, diced
- 3 whole garlic cloves, chopped
- 15 ml olive oil
For sautéing vegetables; additional 5 ml (1 tsp) for browning meat if needed.
- 790 g crushed tomatoes, tinned
Spices
- 30 ml chilli powder
- 15 ml cumin, ground
- 5 ml salt
Added with beef; adjust to taste at the end.
- 8 ml brown sugar
Liquid
- 240 ml beef broth
Use lower end of original range (1–1.5 cups reduced to 240 ml) to prevent watery chilli in slow cooker.
Beans
- 440 g kidney beans, tinned, drained and rinsed(optional)
Optional; some prefer chilli without beans.
Garnish & Toppings
- hot sauce(optional)
Add to taste at the table.
For additional spice and flavour if desired.
Method
- 1
Heat a skillet to medium-high. Add 5 ml (1 tsp) oil (or omit if beef is fatty). Add minced beef and break it up with a spoon. Let it brown without stirring until a crust forms, then flip and brown the other side. Once browned, set aside.
~10 minsTip: Browning the meat first develops flavour and colour. This step is essential and should be done before transferring to slow cooker.
- 2
In a separate pan, heat 15 ml (1 tbsp) olive oil on medium. Add diced onion and sauté until it begins to brown, about 5 minutes. Stir in chopped garlic during the last minute of cooking.
~6 mins - 3
Transfer the browned beef to your slow cooker. Add the sautéed onion and garlic mixture. Stir in 5 ml (1 tsp) salt.
~2 mins - 4
Add the tinned crushed tomatoes, chilli powder, cumin, brown sugar, and beef broth. Stir well to combine.
~3 mins - 5Optional step
If using beans, drain and rinse them, then add to the slow cooker and stir.
~1 minTip: Beans are optional; omit if you prefer a meat-only chilli.
- 6
Cover and cook on Low for 6 hours or on High for 3 hours. The chilli is ready when the beef is very tender and the flavours have melded.
~6 hrsTip: Stir occasionally if possible. Cooking time may vary depending on your slow cooker.
- 7
Taste and adjust seasoning with salt, chilli powder, or hot sauce as desired before serving.
~2 mins - 8
Serve in bowls with your choice of toppings (soured cream, grated cheese, chopped onion, fresh coriander, etc.).
0Tip: Toppings are served on top of the chilli, not stirred in.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Absolutely. Beans are entirely optional in this recipe. Some people prefer a pure beef chilli, whilst others love the texture and protein beans add. Feel free to leave them out or use a different variety such as black beans or pinto beans if you prefer
Comments
No comments yet — be the first to share your experience!