30 Minute Chili
This easy chili recipe is ready in just 30 minutes, no chopping required! All the classic flavors of a traditional chili with virtually no prep. It's hearty, beefy, and perfectly seasoned.
Equipment
- dutch oven
Ingredients
- 2 pounds ground beef Note 1
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika Note 2
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 3-4 teaspoons coarse kosher salt
- 1 (28oz) can crushed tomatoes
- 1 (16oz) jar salsa Note 3
- 4 (16oz) cans variety of beans red kidney, black beans, pinto beans, cannellini beans, Note 4
- 3 cups water or broth
Instructions
- In a large Dutch oven (5.5 qt), brown the beef, breaking it apart with a wooden spoon, over medium-high heat until no pink is visible.
- Add the seasonings and cook for 1 minute.
- Stir in the crushed tomatoes, salsa, and beans.
- Pour the water in and simmer it for 20-30 minutes, stirring occasionally.
- Adjust salt and seasoning to taste.
Notes
Note 1: You don’t need to drain excess fat using lean ground beef (90/10).
Note 2: For spicy chili, feel free to add 1-2 teaspoons of smoked chili pepper.
Note 3: Use any salsa of your choice. Pick spicy or mild, depending on your preference.
Note 4: A variety of beans adds flavor and texture. Sometimes, I use 2 kinds of beans and it’s just fine.
Storing Tips:
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- Reheat individual sized portions in a heat-proof bowl in the microwave until hot and bubbly. Or reheat a large portion in a pot on the stovetop over medium heat.
- Freeze in a freezer-safe airtight container or Ziplock bag. Let the chili cool completely before you freeze it. Thaw in the refrigerator overnight, then reheat in a pot on the stovetop until hot.
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- Reheat individual sized portions in a heat-proof bowl in the microwave until hot and bubbly. Or reheat a large portion in a pot on the stovetop over medium heat.
- Freeze in a freezer-safe airtight container or Ziplock bag. Let the chili cool completely before you freeze it. Thaw in the refrigerator overnight, then reheat in a pot on the stovetop until hot.
Nutrition
Calories: 239kcalCarbohydrates: 2gProtein: 16gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 765mgPotassium: 290mgFiber: 1gSugar: 0.1gVitamin A: 362IUVitamin C: 0.1mgCalcium: 35mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.