Quick Chili delivers hearty comfort in under an hour, blending savory ground beef with aromatic spices and tender beans. This easy chili recipe uses simple pantry staples like crushed tomatoes, kidney beans, and pinto beans for a rich, satisfying texture. It’s the perfect fast chili dinner for busy weeknights or cozy gatherings, offering warmth and flavor with minimal effort.

I first crafted this quick chili during a brisk autumn evening when friends dropped by unexpectedly. Its robust aroma filled my kitchen, evoking memories of family suppers and football Sundays. I often pair it with cornbread or a crisp salad, but it truly shines alongside my homemade taco seasoning for extra depth. For those who adore comfort foods, this recipe embodies warmth and simplicity.

Ingredients for Perfect Quick Chili

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Quick Chili

Make this quick chili recipe in just 60 minutes! Perfect easy dinner with ground beef, beans, and tomatoes. Simple ingredients create amazing flavor for busy weeknights.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine American

Servings 6 servings

Calories 320 kcal

Equipment

• Dutch oven or heavy-bottomed pot
• cutting board
• knife
• measuring spoons
• measuring cups
• wooden spoon
• can opener

Ingredients

  

Chili Base

• 1 tablespoon olive oil
• 1 pound ground beef 80/20 lean
• 1 large yellow onion finely chopped
• 2 cloves garlic minced
• 1 green bell pepper cored, seeded, and diced

Canned Goods

• 1 can crushed tomatoes 15-ounce, undrained
• 1 can diced tomatoes 14.5-ounce, undrained
• 1 can kidney beans 15-ounce, rinsed and drained
• 1 can pinto beans 15-ounce, rinsed and drained

Seasonings

• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper optional
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper or to taste
• 1 cup beef broth or water

Instructions

 

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned and no pink remains, about 5 to 7 minutes. Drain off any excess fat from the pot.
• Add the finely chopped onion, diced green bell pepper, and minced garlic to the pot with the browned beef. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5 to 7 minutes.
• Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant; this step toasts the spices and enhances their flavor.
• Pour in the crushed tomatoes, diced tomatoes, rinsed and drained kidney beans, and rinsed and drained pinto beans. Add the beef broth. Stir everything together thoroughly, making sure to scrape up any browned bits from the bottom of the pot.
• Bring the chili to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and continue to cook for at least 20 to 30 minutes, stirring occasionally, to allow the flavors to meld and develop.
• For a slightly thicker chili, you may remove the lid for the last 10 minutes of simmering. Taste the chili and adjust the seasonings as needed, adding more salt, pepper, or chili powder to suit your preference. Serve hot.

Notes

For a slightly thicker chili, remove the lid for the last 10 minutes of simmering.

Keyword beans, easy dinner, ground beef, quick chili

Creative Ways to Customize

• Spicy Kick: Add diced jalapeños or a dash of hot sauce.
• Vegetarian Twist: Substitute beef with lentils or quinoa.
• Extra Creamy: Stir in a spoonful of sour cream at serving.

Pro Tips for Flawless Chili

• Brown Beef Thoroughly: Cook until no pink remains for best texture.
• Toast Spices Briefly: Wake up flavors by heating them 1 minute.
• Simmer Uncovered: Thicken chili by removing lid last 10 minutes.
• Taste Before Serving: Adjust salt and spice levels to preference.

How to Store and Reheat

• Store: Refrigerate in airtight containers up to 4 days.
• Freeze: Portion into freezer bags, label, and keep 3 months.
• Reheat: Warm gently on stove over medium heat, stirring occasionally.
• Make-Ahead Tip: Prepare fully, cool, and refrigerate overnight before serving.

Frequently Asked Questions

More Hearty Comfort Recipes

• Beef Stew
• Turkey Taco Soup
• Crockpot Salisbury Steak Meatballs
• Taco Soup

Why This Quick Chili Wins

With its robust spices and tender beans, this quick chili brings comfort to any table. It’s ideal for weeknight dinners or game day gatherings, always satisfying hungry appetites. I hope it becomes a cherished staple in your home too.