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Easy Homemade Chili (Quick Recipe)

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5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Yield 9 cups
Category Main Course, Soup
Cuisine Amercican
Author Lauren Grant

Description

This Quick Chili Recipe delivers on flavor thanks to a few workhorse ingredients like fire roasted tomatoes, canned green chiles, chile powder, and roasted red peppers.

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Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2-2.5 cups)
  • 4 large cloves garlic, minced
  • Kosher salt
  • 1 pound lean ground beef, 94% lean
  • ¼ cup chili powder *see notes
  • 1½ tablespoons dried oregano
  • 1 tablespoon sugar
  • 2 (14.5-ounce) cans fired roasted tomatoes with their juices
  • 2 cups low-sodium beef broth or Better than bouillon beef
  • 1 (12-ounce) jar roasted red bell pepper, drained and chopped (1 cup)
  • 1–2 (4-ounce) cans diced green chiles
  • 2 (15-ounce) cans kidney beans, drained and rinsed

Optional Toppings

  • sour cream, shredded cheese, fresh cilantro and tortilla chips

Instructions

  • In a large pot or Dutch oven, heat oil over medium-high until shimmering. Add 1 diced onion and ¾ teaspoon Morton kosher salt (or 1 teaspoon Diamond Crystal kosher salt); cook, stirring occasionally, until starting to soften, about 3 minutes.
  • Add 4 cloves minced garlic, 1 pound ground beef and ¾ teaspoon Morton kosher salt (or 1 teaspoon Diamond Crystal kosher salt) and cook, crushing with a wooden spoon, until beef is almost cooked through, about 4 minutes.
  • Add ¼ cup chili powder*, 1 ½ tablespoons dried oregano and 1 tablespoon sugar; cook 2 minute.
  • Add 2 cans tomatoes, 2 cups broth, 1 jar roasted peppers (diced), and 1–2 cans green chiles; stir to combine then bring to a boil over high heat. Reduce to a simmer and cook 5 minutes.
  • Stir in 2 cans drained beans; bring back to a simmer and cook 5 minutes. Season with salt to taste and serve.
  • Optional: serve with sour cream, shredded cheese, fresh cilantro, and/or crushed tortilla chips.

Equipment

large pot

Notes

Chili powders vary in spice level. If you’re worried about heat, start with 2 tablespoons. After it’s cooked with the beef for a few minutes, test the meat and add 1–2 for tablespoons to taste. 
If you like a really spicy chili, use two cans of green chiles. For a more mild chili use one can or leave them out altogether

Nutrition

Serving: 21/4 cupsCalories: 460kcalCarbohydrates: 34gProtein: 42gFat: 15gSaturated Fat: 5gCholesterol: 101mgSodium: 1509mgFiber: 12gSugar: 12g
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