I’ve adapted the famous New York Times slow cooker chilli recipe and swapped out the beef for lean ostrich mince. This ostrich chilli is the best I have ever made or tasted. It might look like a long list of ingredients, but once you’ve done a little prep, the rest is easy. The slow cooker does all the heavy lifting, producing a deeply complex and utterly delicious chilli.
Unsweetened cocoa powder, soy sauce, and Worcestershire sauce give this ostrich chilli depth and savoury richness. Beer deglazes the pan, adding a subtle layer of bitterness that balances everything beautifully.
This recipe uses very little oil and, with all the beans, it’s packed with protein and fibre. It’s ideal for meal prep and freezes well.
If you don’t have a slow cooker, you can easily make it on the stovetop or in the oven, both methods work beautifully.
How I adapted the New York Times chilli recipe
These were the modifications I made to the recipe, and for me this was perfect. I don’t like a lot of heat but there still was a nice enough bite.
FAQs for Ostrich Chilli
Can I make this recipe without a slow cooker?
Yes. Follow the stovetop instructions above – it takes about an hour and tastes just as good.
Can I use beef or another mince instead of ostrich?
Absolutely. Lean or semi-lean beef mince works perfectly. You can also use turkey or chicken mince for a lighter version.
What kind of beer works best?
A light lager or Pilsener works well. Avoid dark stouts or heavily hopped IPAs, as they can make the chilli bitter.
Is this recipe spicy?
This chilli is mild with gentle heat from the chipotle and cayenne, but you can adjust both to your taste.
Can I make it vegetarian?
Yes. Replace the mince with cooked lentils, bulgur wheat, or textured vegetable protein (TVP), and swap the beef stock for vegetable stock. Please note that I have not tested this recipe using meat alternatives.
Why add cocoa powder?
Cocoa adds depth and richness to the sauce without making it sweet. It’s a classic ingredient in many authentic chilli recipes.
Can I make it ahead of time?
Yes. Chilli often tastes better the next day as the flavours develop overnight.
What to Serve with Ostrich Chilli
- Steamed white or brown rice.
- Baked sweet potato (I love to top a baked orange sweet potato with chilli).
- Quinoa or bulgur wheat.
- Cornbread or crusty rolls for dipping.
- Corn chips.
- Avocado slices or guacamole.
- Pico de gallo, or any simple salad of choice.
- Green salad or roasted vegetables for freshness.
- Sliced jalepeno chillis (pickled or fresh).
This ostrich chilli recipe is perfect, but if I wanted to add more plant diversity, I would try a version adding a red pepper and corn kernels. I love both of these in chilli con carne.
- 2 Tbsp olive oil
- 2 medium yellow or red onions finely chopped
- Kosher salt
- 500 grams ostrich mince or semi-lean beef mince, 80% lean
- 8 garlic cloves crushed
- 100 grams 2 sachets tomato paste
- 1 Tbsp sweet paprika
- 1 –2 tsp chipotle powder I used one
- 2 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp hot English mustard powder
- 2 tsp Spanish smoked paprika
- ½ tsp cayenne powder
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 375 ml 1½ cups beer (lager or Pilsener)
- 1 × 400 gram tin crushed or diced tomatoes
- 60 ml ¼ cup apple cider vinegar
- 1½ Tbsp dark brown sugar or maple syrup
- 2 Tbsp soy sauce
- 2 tsp beef stock powder or 1 × 25-gram bouillon paste
- 1½ tsp unsweetened cocoa powder
- 2 × 400 gram tins kidney beans drained and rinsed
- 2 × 400 gram tins pinto or cannellini beans drained and rinsed
- 1 Tbsp Worcestershire sauce
To serve:
- Cooked rice or grain of choice hot sauce, extra chilli, grated Cheddar, sliced spring onions, sour cream, or tortilla chips.
- For a lighter version use low-fat cottage cheese instead of sour cream and reduce or skip the Cheddar.
-
Top tip: Measure out all your spices before you begin cooking.
-
Warm the oil in a large frying pan or Dutch oven over medium heat. Add the onion, season lightly with salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes.
-
Raise the heat to medium-high. Add the ostrich mince (or beef) and garlic, season again, and cook, breaking the meat up with a spatula until no longer pink, about 6–8 minutes.
-
Mix in the tomato paste and cook for about 1 minute until it darkens slightly and begins to caramelise. Add all the spices and cook for another minute until fragrant. Pour in the beer and stir, scraping up any browned bits from the bottom of the pan.
-
Transfer the meat mixture to a 4–7 litre (5–8 quart) slow cooker. Add the tomatoes, vinegar, sugar or maple syrup, soy sauce, beef stock, cocoa, beans, and ½ cup of water. Stir to combine. Cover and cook on low for 4–6 hours. (It will hold well on the warm setting for up to 2 more hours.)
-
Before serving, stir in the Worcestershire sauce. If the chilli is thicker than you’d like, add a little water to loosen it. Taste and adjust the seasoning with salt. Serve in bowls with your choice of toppings.
To Cook Ostrich Chilli on the Stovetop
You can also prepare this chilli in a Dutch oven on the hob in about an hour.
In step 2, add 1 cup of water instead of ½ cup and bring the mixture to a simmer over medium-high heat. (You’ll need more liquid as it reduces faster on the stovetop.) Lower the heat, cover, and cook gently, stirring occasionally, for about 35 minutes until the meat is tender.
Storage and Reheating of Ostrich Chilli
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Portion and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
- Reheat: Warm gently on the stove over medium heat or in the microwave, adding a splash of water or stock if it thickens too much.
A few recipes you might like
Slow Cooker (Crockpot) Mexican Short Rib Tacos
Easy Air Fryer chicken fajitas
Viral high-protein beef taco bowls with sweet potatoes
Pork Carnitas Tacos (A Pulled Pork Version)
Delicious Mexican corn esquites
Salmon tacos with spiced coffee rub
Quesadillas with corn & red pepper relish
Chipotle chicken enchiladas
My perfect huevos rancheros with chipotle
BUY MY eBOOK COMFORT
Find me on Instagram & Pinterest