This is a ground beef chilli loaded onto tortilla chips with sour cream, Red Leicester cheese, and salsa on top. It uses a short list of pantry staples — chipotle paste, fire-roasted green chillies, a jar of tomato and basil sauce, grated carrot, and a small piece of dark chocolate — to build a chilli that tastes like it cooked all day. It works on a weeknight and feeds a crowd without much fuss.
What makes this version work
Two things matter here. First, the grated carrot cooks down completely and you won’t see it, but it softens the acidity from the tomatoes and adds a quiet natural sweetness that keeps the chilli from tasting sharp or flat. Second, the small amount of 90% dark chocolate stirred in near the end does something a splash of stock can’t — it rounds out the smoky chipotle and gives the sauce a slightly fuller, less watery texture. Don’t swap it for milk chocolate; the sugar will throw the whole balance off. Everything else in this recipe is forgiving, but get those two details right and the chilli will taste noticeably better than a standard beef-and-tomato version.
If something goes sideways
- Chilli is watery after cooking: Remove the lid and let it simmer uncovered for 10–15 minutes. Ground beef releases liquid as it cooks, and the sauce needs time to reduce. Stirring occasionally helps it tighten faster.
- Chilli tastes bitter: The dark chocolate is the likely cause — too much, or a lower-quality bar with a harsh finish. Stir in a small pinch of sugar and a splash of the tomato sauce to correct it.
- Nachos go soggy before everyone eats: Keep the chilli in the pan and let people spoon it over their own chips at the table rather than building one big tray in advance. Skip the pre-assembled platter — not worth the soggy result.
- Beef clumps instead of breaking up: This happens if the pan isn’t hot enough when the meat goes in. If you notice it, break the clumps with a wooden spoon and keep the heat at medium-high until any liquid evaporates and the meat browns properly.
- Too spicy for the table: Stir a tablespoon of sour cream directly into the chilli pot rather than just serving it on top — it cools the heat quickly without thinning the sauce much.
Keeping and reheating
The chilli (without nachos) keeps in an airtight container in the fridge for up to 4 days. It also freezes well — portion it into freezer bags or containers and it will hold for up to 3 months. Reheat from fridge in a saucepan over medium heat with a splash of water to loosen it, stirring until it reaches 160°F (71°C) throughout; from frozen, thaw overnight in the fridge first. The nachos, sour cream, and cheese should always be fresh — they don’t store with the chilli.
Mouthwatering Chilli Beef with Nachos
Ingredients
750 grams ground beef (minced beef)
1 medium carrot - grated
2 medium red onion - finely diced
2 cloves garlic - crushed- 1 jar tomato and basil
1 jar water
2 tablespoons ketchup (tomato sauce Australia and UK)
2 tablespoons passata or crushed tomatoes (tomato puree with seeds removed)- 1 ½ teaspoon chipotle paste
- 1 teaspoon green chillies - smoked and chopped
- 1 teaspoon green chillies - fire-roasted
1 medium green pepper - finely diced
1 medium red pepper (red capsicum) - finely diced
1 medium yellow bell peppers (yellow capsicum) - finely diced- 25 grams dark chocolate - 90%
1 handful cilantro (coriander)- 300 grams red Leicester cheese - grated
- 1 cup tomato salsa - mild
1 cup sour cream- 1 bag nachos - cheese
Instructions
- Place the beef into a large casserole pan with a lid and brown slightly.
- Add the carrot, onions, tomato and basil sauce, water, ketchup, tomato puree, chipotle paste, chillis and peppers.
- Cook on medium heat on the stovetop for a minimum of 5 hours; in a slow cooker.
- Add the chocolate and stir well.
- Add a generous handful of fresh coriander.
- Stir for a final time.
- Allow one large scoop of chilli beef per person and top with grated cheese.
- Add mild tomato salsa and sour cream if desired.
- Serve with nachos.
Nutrition
Common questions
Can I make this in a slow cooker?
Yes — brown the beef and soften the onion and peppers in a pan first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Browning the beef before it goes in is worth the extra step; it improves the flavour and prevents the finished chilli from tasting boiled.
Do I have to use 90% dark chocolate, or can I leave it out?
You can leave it out and the chilli will still be good, just a little less rounded in flavour. If you want a substitute, a teaspoon of unsweetened cocoa powder stirred in with the spices does a similar job without needing a chocolate bar on hand.
What’s the best way to serve this for a group without everything getting cold?
Keep the chilli in the pan on the lowest heat setting and set out the toppings and chips separately so people build their own. That way the chips stay crisp and the chilli stays hot without you having to reheat anything mid-meal.
Can I use kidney beans or other beans in this chilli?
Yes — a drained 400g (14 oz) can of kidney beans or black beans stirred in during the last 15 minutes of cooking works well and stretches the recipe further. It also thickens the chilli slightly, so you may not need to reduce it as long.
What to cook next
- Spicy Beef Stuffed Peppers
- Hearty Beef Cauliflower Bake
- Ultimate Cheesy Beef Bake
- Hearty Beef Kale Soup
