A amazing bowl of quick beef chili is just what you need to spice up your weeknight dinner routine. This recipe is not only easy to whip up but also packs a punch of flavors that will have everyone asking for seconds.
Why This Recipe Works
- It uses ground beef for quick cooking and rich flavor.
- The combination of spices delivers a deep, complex taste without hours of simmering.
- Adding beans and tomatoes boosts the nutritional value and makes it more filling.
- It’s versatile; serve it with rice, over fries, or with a side of cornbread.
- Perfect for meal prep; tastes even better the next day.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup beef broth
Equipment Needed
- Large pot
- Wooden spoon
- Measuring spoons
- Can opener
Instructions
Brown the Beef
Heat your large pot over medium-high heat and add the ground beef. Break it apart with a wooden spoon and cook until no pink remains, about 5-7 minutes. Tip: Draining excess fat after browning can make your chili less greasy.
Sauté the Aromatics
Add the diced onion and minced garlic to the pot with the beef. Cook until the onion is translucent, about 3-4 minutes. This step builds the flavor base of your chili.
Add the Spices
Sprinkle in the chili powder, cumin, and paprika. Stir well to coat the beef and onions. Cooking the spices for a minute helps to unlock their flavors.
Combine the Remaining Ingredients
Pour in the diced tomatoes, kidney beans, and beef broth. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 20 minutes, stirring occasionally. Tip: For a thicker chili, let it simmer uncovered.
Season and Serve
After 20 minutes, taste your chili and adjust the seasoning with salt and pepper as needed. Serve hot with your favorite toppings. Tip: Letting the chili sit for 5 minutes before serving allows the flavors to meld even more.
Tips and Tricks
For an even quicker version, use a pre-chopped onion and minced garlic from the store. If you like a smoky flavor, try adding a pinch of smoked paprika. For those who enjoy a bit of heat, a diced jalapeño added with the onions will do the trick. Remember, the key to a great chili is tasting as you go and adjusting the seasonings to your preference.
Recipe Variations
- Swap ground beef for ground turkey or chicken for a lighter version.
- Add a can of corn or diced bell peppers for extra veggies.
- For a vegetarian option, use lentils instead of beef and vegetable broth.
- Top with avocado, sour cream, or shredded cheese for added richness.
- Experiment with different beans like black beans or pinto beans for variety.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The slow cooker method deepens the flavors even more.
How can I store leftovers?
Store cooled chili in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Just thaw overnight in the fridge and reheat on the stove or in the microwave.
Is there a way to make this chili less spicy?
Yes, you can reduce the amount of chili powder or omit it altogether and use more cumin and paprika for flavor without the heat. Also, avoid adding any hot peppers or hot sauce.
Summary
This quick beef chili recipe is a foolproof way to deliver a delicious, comforting meal any day of the week. With simple ingredients and easy steps, it’s perfect for busy cooks looking for flavor without the fuss.