Beef & Black Bean Chilli Recipe

My partner loves Mexican food so at least once a week I need to make a Mexican-inspired dish (this is on top of his weekly visits to the local Mexican restaurant). If it were up to him, we would be eating tacos every night! I’m happy to oblige because aside from the corn, Mexican food is pretty close to being paleo and also can be super healthy. This Beef & Black Bean Chilli recipe is super versatile, you can eat it as is, or serve it with tacos or on a baked sweet potato.

As I’ve mentioned earlier, I’m an 80/20 Paleo eater with the 20% to make allowances for the occasional treat or legumes. This dish includes the use of black beans so it’s not truly paleo. It is still however incredibly healthy, delicious and grain free. You could omit the beans if you prefer, and perhaps add in a few more veggies instead.



I serve this with cashew sour cream and guacamole (my recipes can be found here). Because legumes are quite high in starchy carbs I didn’t bother adding another carb to serve it with, but the chilli would work perfectly with sweet potato, rice or served as tacos (on your treat day ;-)).

Beef & Black Bean Chilli



  • 2 tablespoons coconut oil
  • 500g grass fed mince (ground) beef
  • 1 large onion, diced
  • 1 red capsicum (pepper), diced
  • 2 garlic cloves
  • 1 heaped tsp hot chilli powder (or to taste)
  • 2 tsp paprika
  • 2 tsp ground cumin.
  • 1 cup beef bone broth or stock
  • 1 can of chopped tomatoes (400g can)
  • 1/2 teaspoon dried oregano
  • 1 tablespoon cacao or cocoa
  • 2 tablespoons tomato paste
  • 1 can of black beans (400g can) (can substitute for kidney beans)


  1. Add the oil to a large frying pan and heat over medium-high heat. Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent.
  2. Add the garlic, capsicum, chilli powder, paprika and ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  3. Add the minced beef and break it up with your spoon. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  4. Add beef broth, can of chopped tomatoes, dried oregano, cacao and tomato paste and stir the sauce well.
  5. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  6. Drain and rinse beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
  7. Replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.


Note: you could easily make this in a Thermomix if you choose, but I prefer my mince (ground) meat the stove top way.

If you loved this recipe feel free to share it, otherwise leave your tips and comments below.




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