Quick & Easy Chili Recipe: Comfort Food in Under an Hour
Chili. Just the word conjures up images of cozy nights, crackling fireplaces, and warm bowls brimming with savory goodness. But sometimes, the thought of a long, drawn-out cooking process can deter even the most enthusiastic home chef. Fear not! This recipe is designed for those evenings when you crave the comforting flavors of chili without wanting to spend hours in the kitchen. This easy chili recipe delivers incredible taste in under an hour, making it perfect for busy weeknights or impromptu gatherings.
Why You’ll Love This Easy Chili Recipe
* **Quick and Easy:** As the title suggests, this recipe is incredibly quick and simple to make. Minimal chopping and a straightforward cooking process mean you’ll have dinner on the table in no time.
* **Flavorful:** Don’t let the simplicity fool you! This chili is packed with rich, savory flavors thanks to a blend of spices, quality ground beef, and hearty beans.
* **Versatile:** This recipe is a fantastic base for customization. Add your favorite vegetables, adjust the spice level, or experiment with different types of beans to create your own signature chili.
* **Budget-Friendly:** Chili is a naturally economical meal, making it a great option when you’re looking to stretch your grocery budget.
* **Freezer-Friendly:** This chili freezes beautifully, so you can make a big batch and enjoy it for weeks to come. It’s perfect for meal prepping or stocking up for those busy days.
Ingredients You’ll Need
Here’s a rundown of the ingredients you’ll need to make this delicious and easy chili:
* **Ground Beef:** 1 pound of ground beef (80/20 blend is recommended for flavor, but you can use leaner ground beef if you prefer).
* **Onion:** 1 medium yellow onion, diced.
* **Garlic:** 2-3 cloves of garlic, minced.
* **Bell Pepper:** 1 bell pepper (any color), diced. Red or green are commonly used, but orange or yellow will add a touch of sweetness.
* **Canned Diced Tomatoes:** 1 (28-ounce) can of diced tomatoes, undrained.
* **Canned Tomato Sauce:** 1 (15-ounce) can of tomato sauce.
* **Canned Kidney Beans:** 1 (15-ounce) can of kidney beans, drained and rinsed.
* **Canned Pinto Beans:** 1 (15-ounce) can of pinto beans, drained and rinsed. (You can substitute with black beans or other beans of your choice).
* **Chili Powder:** 2-3 tablespoons, depending on your preferred spice level.
* **Cumin:** 2 teaspoons.
* **Dried Oregano:** 1 teaspoon.
* **Paprika:** 1 teaspoon (smoked paprika adds a nice depth of flavor).
* **Cayenne Pepper:** 1/4 – 1/2 teaspoon (optional, for extra heat).
* **Salt:** To taste.
* **Black Pepper:** To taste.
* **Beef Broth:** 1 cup (or water).
* **Olive Oil:** 1 tablespoon.
**Optional Toppings:**
* Shredded cheddar cheese
* Sour cream or Greek yogurt
* Chopped green onions
* Avocado slices
* Tortilla chips
* Hot sauce
* Cilantro
Step-by-Step Instructions
Follow these easy steps to create a pot of comforting chili in under an hour:
**Step 1: Brown the Ground Beef**
* Heat the olive oil in a large pot or Dutch oven over medium-high heat.
* Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
**Step 2: Sauté the Vegetables**
* Add the diced onion and bell pepper to the pot and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant.
**Step 3: Add the Spices**
* Stir in the chili powder, cumin, dried oregano, paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to bloom the spices and release their flavors.
**Step 4: Add the Remaining Ingredients**
* Pour in the diced tomatoes (undrained) and tomato sauce. Stir to combine.
* Add the drained and rinsed kidney beans and pinto beans.
* Pour in the beef broth (or water). Stir well.
* Season with salt and black pepper to taste.
**Step 5: Simmer the Chili**
* Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
* Stir occasionally to prevent sticking.
**Step 6: Serve and Enjoy!**
* Ladle the chili into bowls and top with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, avocado slices, and tortilla chips.
* Serve hot and enjoy!
Tips for the Best Easy Chili
* **Don’t Overcook the Ground Beef:** Overcooked ground beef can become dry and tough. Cook it just until it’s browned, then drain off any excess grease. Remember it will continue cooking as it simmers in the sauce.
* **Bloom the Spices:** Cooking the spices in the oil before adding the other ingredients helps to release their flavors and create a richer, more complex chili. Be careful not to burn the spices, though. Only cook them for about a minute, stirring constantly.
* **Simmer for Flavor:** The longer the chili simmers, the better the flavors will develop. If you have the time, let it simmer for an hour or more. Just make sure to stir it occasionally to prevent sticking.
* **Adjust the Spice Level:** This recipe is moderately spicy. If you prefer a milder chili, reduce the amount of chili powder and omit the cayenne pepper. If you like it hotter, add more chili powder, cayenne pepper, or a pinch of red pepper flakes.
* **Use Quality Ingredients:** The better the quality of your ingredients, the better your chili will taste. Use good-quality ground beef, canned tomatoes, and spices.
* **Taste and Adjust Seasoning:** Taste the chili throughout the cooking process and adjust the seasoning as needed. Add more salt, pepper, chili powder, or other spices to your liking.
* **Customize with Toppings:** Toppings are a great way to add flavor and texture to your chili. Get creative and experiment with different toppings to find your favorites.
* **Add a Touch of Sweetness:** A small amount of brown sugar or molasses can balance out the acidity of the tomatoes and add a touch of sweetness to the chili. Start with a teaspoon and add more to taste.
* **Spice it Up with Peppers:** Consider adding diced jalapenos, serrano peppers, or other chili peppers for extra heat and flavor. Add them when you sauté the vegetables.
* **Thicken the Chili:** If your chili is too thin, you can thicken it by simmering it uncovered for a longer period of time, allowing some of the liquid to evaporate. Alternatively, you can mash some of the beans with a fork and stir them back into the chili.
Variations and Substitutions
One of the best things about chili is its versatility. Feel free to experiment with different ingredients and variations to create your own unique version.
* **Vegetarian Chili:** Omit the ground beef and add more beans or vegetables, such as corn, zucchini, or mushrooms. You can also use a vegetarian ground beef substitute.
* **Chicken Chili:** Substitute ground beef with ground chicken or shredded cooked chicken. Use chicken broth instead of beef broth.
* **Turkey Chili:** Substitute ground beef with ground turkey. Use chicken or turkey broth instead of beef broth.
* **White Chicken Chili:** Use great northern beans instead of kidney and pinto beans, and add green chilies and cumin. Use chicken broth instead of beef broth.
* **Different Beans:** Experiment with different types of beans, such as black beans, cannellini beans, or great northern beans.
* **Add Vegetables:** Add your favorite vegetables, such as corn, zucchini, mushrooms, or sweet potatoes.
* **Use Different Tomatoes:** Try using crushed tomatoes, tomato puree, or fire-roasted tomatoes for a different flavor.
* **Spice it Up:** Add diced jalapenos, serrano peppers, or red pepper flakes for extra heat.
* **Slow Cooker Chili:** Brown the ground beef and sauté the vegetables as directed in the recipe. Then, transfer all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Serving Suggestions
Chili is a versatile dish that can be served in a variety of ways:
* **Classic Chili:** Serve the chili in bowls topped with your favorite toppings.
* **Chili Dogs:** Spoon the chili over hot dogs in buns, topped with cheese and onions.
* **Chili Cheese Fries:** Spoon the chili over french fries, topped with cheese.
* **Chili Mac:** Mix the chili with cooked macaroni and cheese.
* **Chili Baked Potatoes:** Spoon the chili over baked potatoes, topped with cheese and sour cream.
* **Chili Nachos:** Layer tortilla chips with chili, cheese, and your favorite toppings.
Make-Ahead and Storage Instructions
* **Make-Ahead:** This chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits.
* **Storage:** Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** Chili freezes beautifully. Allow the chili to cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating Instructions
* **Stovetop:** Reheat the chili in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the chili in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.
Easy Chili Recipe
**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 45 minutes
**Ingredients:**
* 1 pound ground beef (80/20 blend recommended)
* 1 tablespoon olive oil
* 1 medium yellow onion, diced
* 1 bell pepper (any color), diced
* 2-3 cloves garlic, minced
* 2-3 tablespoons chili powder
* 2 teaspoons cumin
* 1 teaspoon dried oregano
* 1 teaspoon paprika
* 1/4 – 1/2 teaspoon cayenne pepper (optional)
* 1 (28-ounce) can diced tomatoes, undrained
* 1 (15-ounce) can tomato sauce
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (15-ounce) can pinto beans, drained and rinsed
* 1 cup beef broth (or water)
* Salt and black pepper to taste
* Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, avocado slices, tortilla chips, hot sauce, cilantro
**Instructions:**
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add the diced onion and bell pepper to the pot and cook until softened, about 5-7 minutes. Stir occasionally.
4. Add the minced garlic and cook for another minute, until fragrant.
5. Stir in the chili powder, cumin, dried oregano, paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
6. Pour in the diced tomatoes (undrained) and tomato sauce. Stir to combine.
7. Add the drained and rinsed kidney beans and pinto beans.
8. Pour in the beef broth (or water). Stir well.
9. Season with salt and black pepper to taste.
10. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. Stir occasionally.
11. Ladle the chili into bowls and top with your favorite toppings. Serve hot.
Enjoy your quick and easy homemade chili! This recipe is a guaranteed crowd-pleaser, perfect for weeknight dinners, game day gatherings, or any occasion where you crave a warm and comforting meal. The flexibility of the recipe allows for endless customizations, so don’t hesitate to experiment and make it your own! From the basic recipe to variations using different proteins, beans and vegetables, this chili is a blank canvas for your culinary creativity. Make a big batch and freeze some for later, ensuring you always have a delicious and satisfying meal on hand. Bon appétit!