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.
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.