A Hearty Oven-Baked Dish with a Smoky Kick
This chilli beef bake has become one of my midweek staples. It’s warm, filling, and gets better with time—ideal for leftovers or feeding a crowd. What makes it different from your usual chilli is that everything gets finished in the oven. The top crisps slightly, the sauce thickens, and the beans soak up all the flavour. It’s not a full-blown chilli con carne, but it’s got some of the same character.
The butter beans are a nice change from kidney beans. They’re creamy, soft, and hold their shape well. Smoked paprika adds depth and a gentle heat without overpowering the beef. I like to top it with a few extra slices of red onion before it goes into the oven—it adds sweetness and bite.
Serve it in bowls with crusty bread, rice, or even just a spoonful of sour cream on the side. It’s the kind of meal that feels right on a cold night when you don’t want anything fancy, just something that hits the spot.
Using Minced Beef in a Baked Dish
I use 10–15% fat minced beef for this recipe. The fat gives flavour and helps keep the meat moist during baking. If you’re using lean mince, make sure you add a little extra oil while browning.
It’s important to brown the beef properly—don’t rush this part. Spread it out in the pan and let it sit for a minute or two before stirring. You want it to catch slightly. That’s where the flavour builds.
Butter Beans Hold Their Own
Butter beans aren’t just a substitute here—they’re the point. They add texture and bulk without overpowering the beef. I always use tinned for ease. Just give them a rinse and they’re ready to go.
They also hold their own in the oven and don’t turn to mush, which is important. You want them to be soft but still have bite.
Smoked Paprika for Depth
There are a lot of spice blends out there, but smoked paprika is one I reach for regularly. It adds that low, smoky flavour without the need for actual smoke or char. It’s not hot, but it builds warmth in the background.
I also add ground cumin, a little chilli powder, and a pinch of cinnamon. It might sound unusual, but the cinnamon adds a soft sweetness that rounds everything out.
Chilli Beef Bake with Butter Beans and Smoked Paprika
Ingredients
- 500 g beef minced
- 1 tbsp olive oil extra virgin
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp cumin ground
- 2 tsp smoked paprika
- ½ tsp chilli powder
- 1 tsp Cinnamon ground
- 2 tbsp Tomato Purée
- 400 g tomatoes tin, chopped
- 400 g butter beans tin, drained and rinsed
- 1 tsp Worcestershire Sauce
- 1 Red Onion thinly sliced, for topping
- 200 g cheddar cheese grated
Instructions
- Preheat the oven to 190°C (fan).
- Brown the beef. Heat oil in a large ovenproof frying pan or shallow casserole over medium-high heat. Add the beef and break it up with a wooden spoon. Let it sit without stirring for a couple of minutes to brown, then stir and continue until evenly browned. Remove and set aside.
- Soften the vegetables. In the same pan, reduce the heat to medium. Add the chopped onion and pepper. Cook for 8–10 minutes until softened. Stir in the garlic and cook for another minute.
- Add the spices. Stir in cumin, paprika, chilli powder, cinnamon, and tomato purée. Cook for 2 minutes, stirring often.
- Return the beef and add liquids. Tip the beef back into the pan. Add the chopped tomatoes and Worcestershire sauce. Season with salt and pepper. Bring to a simmer and cook uncovered for 10 minutes.
- Stir in the butter beans. Mix them through gently so they don’t break up. Check the seasoning.
- Add red onion topping. Scatter thinly sliced red onion over the top of the mixture. Cover the dish with the grated cheddar cheese.
- Bake. Transfer the pan to the oven and bake for 25–30 minutes until bubbling and slightly crisp on top.
- Serve. Let it sit for 5–10 minutes before serving. Great with crusty bread or rice.
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