Beef and Bean Chilli Stew

    2 hours 30 minutes

    This is a recipe for a hearty beef and bean chilli stew. It is packed with spices and is fragrant and delicious.

    5145 people made this

    Serves: 12 

    • 900g beef mince
    • 450g Italian sausages, casings removed
    • 3 (420g) tins chilli or Mexican beans, drained
    • 1 (420g) tin hot chilli beans in spicy sauce
    • 2 (800g) tins diced tomatoes
    • 170g tomato paste
    • 1 large yellow onion, chopped
    • 3 stalks celery, chopped
    • 1 green capsicum, seeded and chopped
    • 1 red capsicum, seeded and chopped
    • 2 chillies, seeded and chopped
    • 1 tablespoon bacon chips
    • 4 beef stock cubes
    • 1/2 cup (125ml) beer
    • 1/4 cup chilli powder
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon minced garlic
    • 1 tablespoon dried oregano
    • 2 teaspoons ground cumin
    • 2 teaspoons Tabasco(TM)
    • 1 teaspoon dried basil
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon cayenne pepper
    • 1 teaspoon paprika
    • 1 teaspoon white sugar
    • 300g corn chips
    • 220g Cheddar cheese, grated

    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Heat a large stock pot over medium-high heat. Crumble the beef mince and sausage into the hot pan, then cook until evenly browned. Drain off excess grease.
    2. Pour in the chilli beans, hot chilli beans, diced tomatoes and tomato paste. Add the onion, celery, green and red capsicums, chillies, bacon chips, stock cubes and beer. Season with chilli powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco, basil, salt, pepper, cayenne, paprika and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
    3. After 2 hours, taste and adjust salt, pepper and chilli powder if necessary. The longer the chilli simmers, the better it will taste. Remove from heat and serve, or refrigerate and serve the next day.
    4. To serve, ladle into bowls and top with corn chips and grated Cheddar cheese.

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    Reviews in English (4984)


    This recipe was an excellent starter but I modified it to my taste. I was afraid that this recipe was too spicy and reduced some of the spiciness. It still has a kick to it. I made this for a Chili Cookoff and it won 2nd place(pretty good for getting there late). Here are my changes: 1) 3 (15 ounce) cans chili beans in mild sauce, NOT drained. 2) 1 (15 oz) can chili beans in medium sauce, 3) I omitted the celery and tabasco sauce, 4)1 jalapeno instead of chile peppers, 5) 3 tablespoons of bacon bits, 6) 1 cup of beer 7) Instead of using 2 (28oz) cans of diced tomatoes with juice, I used 3 (14 1/2 oz) can of diced tomatoes and 1 (14 1/2 oz) can of diced tomatoes with basil/oregano/garlic. 8) I cooked this in a slow cooker for 8 hours the day before, let it sit overnight and heated it up and served it the next day with cheese on top. I also froze the left overs and it taste even better!!  -  15 Nov 2005  (Review from Allrecipes USA and Canada)


    I can't praise this chili enough! The meat melted in your mouth, the flavors tingled nicely all the way to your toes. I just won a chili cookoff with it so that might be a large part of the reason. The judges and the crowd loved it. I ran out within 30 minutes of it being opened to the public to taste. I did make a few changes: I used 3 lbs of cubed chuck steak in place of the ground chuck because I really like a meaty chili (obvisously so did the judges), I cooked 4 slices of bacon, then crumbled for the bacon bits and sauted the celery, onion and garlic in the drippings. My biggest piece of advice is prepare it the day before, let cool overnight, degrease really well and then reheat; the chili really developes a great flavor by doing this. I used my crockpot on low to keep it warm the day I served it.  -  18 Oct 2006  (Review from Allrecipes USA and Canada)


    This is an excellent chili recipe. Tons of intresting flavors. Just a few changes because I didn't have everything. I used roasted red peppers enstead of fresh. Used chicken broth enstead of beer. At first it was too spicy(not for me but for my husband and kids) so I went online for a quick fix. Turns out you just need to puree a can of pineapple to tone down the spice. I was pretty leary about this so I added it slowly, tasting it each time. I did end up using the whole can and it was perfect. All the flavors without the burn. Thanks for the great recipe.  -  07 Feb 2007  (Review from Allrecipes USA and Canada)