Quick Chili Recipe
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.
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.