Don't have all day for chili to simmer? No problem!! This EASY, hearty chili with lovely SMOKY heat is ready in 30 minutes! PERFECT for busy weeknights!!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: American
Keyword: beef and bean chili, beef chili with beans, best beef chili recipe, best ground beef for chili, easy beef chili recipe, ground beef chili
about 1 to 2 cups waterchicken or vegetable broth, or as desired
1 to 1.5tablespoonschili powderI used 1.5
1tablespoonground cumin
2teaspoonssmoked paprikaregular paprika may be substituted
2 to 3teaspoonskosher saltor taste (see step 3. below)
1teaspoonfreshly ground black pepperor to taste
pinchcayenne pepperoptional and to taste
2 to 4bay leaves
1 to 3teaspoonsgranulated sugaroptional and to taste
1tablespoonlemon or lime juice
sour creamgreen onions, shredded cheese, crushed tortilla chips, crackers, etc.; all optional for garnishing
Instructions
To a large Dutch oven, add the beef, onion, and cook over medium-high heat until beef is cooked through and onions are translucent, about 7 minutes; crumble beef as it cooks and stir intermittently to ensure even cooking.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
Add the the black beans, kidney beans, fire-roasted tomatoes, tomato sauce, green chiles, water/broth (if you prefer thicker chili start with 1 cup), chili powder, cumin, chili powder, smoked paprika, salt, pepper, optional cayenne, bay leaves, and stir to combine. (Note - there’s already salt in the many of the canned goods but I chose no-salt added products when possible. Depending on the saltiness of your products, the amount of salt you add will vary).
Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes and tomato sauce), optional lemon/lime juice (brightens up the flavor), and additional salt, pepper, etc. if desired.
Remove bay leaves, ladle into bowls, and optionally garnish with your favorites.
Notes
Spice level: I used fire-roasted tomatoes and fire-roasted green chiles but you can choose milder versions of those products (and/or reduce the green chiles to 1 can or omit) and scale the amount of chili powder down to 1 tablespoon if you’re cooking for those who are more sensitive to spices.Storage: Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.Adapted from Slow Cooker Beef Chili and Easy 30-Minute Turkey Chili.