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30-Minute Chili
4.0 (411 reviews)
This quick chili recipe uses ground beef, canned kidney beans and chipotles, and a little beer. It makes a large batch and can be frozen for future meals.
Total Time30
Servings8
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Caloriesper servingIngredients
- 1 tablespoon vegetable oil
- 3 medium onions, chopped
- 6 garlic cloves, chopped
- Coarse salt and ground pepper
- 1 can (6 ounces) tomato paste
- 3 tablespoons chili powder
- 2 tablespoons chopped canned chipotle chiles in adobo sauce
- 0.5 teaspoon ground cinnamon
- 3 pounds ground beef chuck
- 3 cans (14.5 ounces each) diced tomatoes in juice
- 1 bottle (12 ounces) mild lager beer
- 2 cans (14.5 ounces each) kidney beans, rinsed and drained
- Shredded cheddar cheese (optional)
Instructions
- 1Cook onions and garlic: In a Dutch oven or large (6- to 8-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
- 2Add tomato paste, chili powder, chipotles, and cinnamon: Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes.
- 3Add beef and cook: Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
- 4Add tomatoes, beer, and beans: Add tomatoes with their juice, beer, and beans.
- 5Simmer and cook: Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes.
- 6Serve: Sprinkle with cheese, if desired.