Easy Weeknight Chili
Who says you can't make really tasty chili really fast?? This quick and hearty chili brings classic comfort to your dinner table in just a little time, making it perfect for a cozy weeknight meal.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Lb ground beef
- 1 1 15-oz can light red kidney beans (drained and rinsed)
- 1 10-oz can diced tomatoes with chiles
- 1 medium bell pepper (diced)
- 1 small yellow onion (diced)
- 1 C tomato puree
- 2 C beef broth
- 1 tbsp dark red chili powder
- 2 tsp granulated garlic
- 2 tsp ground cumin
- 1 1/2 tsp Kosher salt (to taste)
- 1 tsp dark brown sugar (optional)
- 1/2 tsp liquid smoke
- 1/2 tsp Worcestershire sauce
Instructions
- 1
Place a Dutch oven over medium-high heat and allow the pan to preheat for 2 minutes.
- 2
Add your ground beef, onion, and bell pepper to the pot. Sprinkle in about half of the kosher salt over everything, then use a wooden spoon to break the ground beef into small pieces with a wooden spoon.
- 3
Cook until no more pink remains and the onions have softened - about 7-10 minutes - then drain any excess grease from the pan.
- 4
Pour in the beans, diced tomatoes, tomato sauce, beef broth, liquid smoke, Worcestershire sauce, chili powder, garlic, cumin, and remaining Kosher salt. Stir together, give it a taste, and adjust for seasonings as you see fit. If the chili tastes tangy or bitter, add the brown sugar.
- 5
Bring the pot to a gentle boil, then reduce the heat to low and let simmer for 10-15 minutes, until the broth has reduced and thickened just a bit. Dassit!