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This quick chili recipe is hearty, flavorful, and ready in only 30 minutes! You can easily customize the heat level and add your favorite toppings.
This chili is made with ground beef, red kidney beans, fire-roasted diced tomatoes, and an assortment of spices that pack it with flavor in a short cooking time.
My husband is a huge chili fan, and this quick chili recipe passed his taste test. Because you totally care what he thinks in these matters. 😛
You can have a really tasty easy homemade chili from scratch on a weeknight without having to simmer it for ages.
I suppose this is one of those good transitional recipes that work for late summer/early fall. You don’t really have to heat up your kitchen, it’s quick, but it’s also delicious for when the crisper nights start to show up.
It’s also great for the start of the football season. Think chili dogs, bowls of chili, cornbread, etc.
How to make chili fast
Chop your onion and get it in the pot. Meanwhile, prep the rest of your ingredients. Once the onion is softened (lightly browned is good too – adds more flavor), add in the beef and brown it for about 5 minutes.
Add in the remaining ingredients and let it simmer for 15-20 minutes. Boom! Chili in half an hour.
Pro tip: This beef and bean chili does have a bit of heat. If you want it milder, omit the cayenne pepper. If you want it hotter, double it.
Chili topping suggestions:
- Sour cream or Greek yogurt
- Jalapenos
- Scallions or red onions
- Cilantro
- Cheddar cheese
- Bacon
- Corn chips
- Avocado
…the list goes on!
More ground beef recipes you’ll love:
- Crockpot Beef Chili
- Easy Black Bean Chili
- Easy Hamburger Soup
- Macaroni Soup
- Homemade Hamburger Helper Recipe
- Instant Pot Beef Chili
Hope you will give this quick and easy chili recipe a try!
Questions? Ask me in the comments below!
Quick Chili Recipe
Ingredients
- 1 pound extra lean ground beef
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 2 heaping tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika or smoked paprika
- 1/2 teaspoon cayenne pepper or to taste
- 1 (19 fluid ounce) can red kidney beans, drained
- 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
- Salt & pepper to taste
Suggested toppings (optional)
- Shredded cheddar cheese
- Chopped cilantro
- Sour cream
- Corn chips
- Scallions or red onions
- Chopped avocado
Instructions
- Add olive oil to a fairly large pot over medium-high heat. Sauté the onion for 5-7 minutes or until it's softened (ok if it's lightly browned).
- Add the beef to the pot and cook for 5 minutes, breaking it up as you go. There shouldn't be a lot of fat released if you used very lean beef, but if there is, spoon most of the fat out.
- Stir in the tomato paste, Worcestershire sauce, chili powder, garlic powder, cumin, paprika, and cayenne pepper.
- Add the beans and diced tomatoes. Increase heat to high and bring it to a gentle boil, then reduce heat and let it simmer for 15-20 minutes, stirring occasionally.
- Season with salt & pepper as needed, then serve with desired toppings and enjoy.
Notes
- Anything between 1-1.5 pounds of ground beef will work fine in this chili recipe.
- You can use normal diced tomatoes if you can't find fire-roasted, but I do like the extra flavor the fire-roasted ones add.
- This recipe freezes well.
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I’ve made this wonderful, easy and very tasty quick chili twice in the last 2 months for my mother’s weekly meals. She’s a very finicky eater and she loved it! (I loved it too!). We live in Florida (not a cold-weather state!) and she keeps asking me to make it again and again even when it’s 80 degrees outside. Excellent recipe!
That’s so nice to hear!! 🙂 Thank you!
The recipe was good however I found it to be just a tad too spicy so I would go a little easier on me chili powder and because I didn’t have fire roasted tomatoes I added a quarter cup of coffee I had left to add that kind of smoky flavor that you want from the tomatoes and I added just a little bit of brown sugar about a tablespoon of brown sugar but I’m sure I’ll be using this recipe again
Hi! I’m so glad you liked it. 🙂 I have never seen a spicy chili powder where I live (here in Canada), so I think it must be a regional thing. You should be able to find a milder one.
This was voted super amazing! I did improvise a little add venison and had some jarred and frozen sauce to use up so I doubled it and still added fire roasted tomatoes. Will deffinately make again.
Thank you!
Fabulous!! You’re welcome!
I can’t wait to try this recipe tonight! But I forgot to get Worcestershire sauce. What’s a good substitute?
Hi! I would probably just leave it out. Unfortunately, it’s one of those things that has that umami flavor that isn’t replicated in anything else. It has a touch of anchovy, but not so much that I’d suggest adding anything anchovy-related to your chili haha. Just be sure to salt the chili well. 🙂 If it’s at all bland tasting, I’d just add in some more spices.
you don’t need it (or to substitute it. I say that because I never use it! Can’t stand the stuff!