Quick Chili Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
389 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Quick Chili Recipe
Description
The chili begins with sautéing onions in olive oil, followed by browning lean ground beef, which minimizes excess fat. Tomato paste and Worcestershire sauce enhance richness and umami. A blend of chili powder, garlic powder, cumin, paprika, and cayenne pepper infuses the dish with balanced, layered spice.
Adding canned kidney beans and fire-roasted diced tomatoes contributes texture and body. Simmering gently with the lid slightly ajar allows the flavors to blend without excess liquid loss. The dish is seasoned with salt and pepper to taste.
Suggested toppings such as shredded cheddar cheese, sour cream, cilantro, scallions, and avocado provide options to customize creaminess, freshness, and extra flavor contrasts. The chili can be adjusted to milder heat by reducing cayenne pepper and freezes well for convenient storage.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 pound ground beef lean
- 2 heaping tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- 1 teaspoon paprika or smoked paprika
- 1/2 teaspoon cayenne pepper or to taste
- 1 (14 ounce) can red kidney beans drained
- 1 (28 ounce) can diced tomatoes with juices, fire-roasted
- salt to taste
- black pepper to taste
Suggested toppings:
- cheddar cheese optional, to taste, shredded, or red onions, or scallions, etc
- cilantro
- sour cream
- corn chips
- scallions
- red onion
- avocado
Instructions
- Add the olive oil to a Dutch oven/soup pot over medium-high heat. Sauté the onion for about 5 minutes.
- Add the beef to the pot and cook for 5 minutes, breaking it up as you go. There shouldn't be a lot of fat released if you used lean beef, but if there is, spoon most of the fat out.
- Stir in the tomato paste, Worcestershire sauce, chili powder, garlic powder, cumin, paprika, and cayenne pepper.
- Add the beans and diced tomatoes. Increase heat to high and bring it to a gentle boil, then reduce heat and let it simmer for 15-20 minutes with the lid slightly open, stirring occasionally.
- Prep the toppings while it's cooking.
- Season with salt & pepper as needed, then serve with desired toppings and enjoy.
Notes
- Adjust cayenne pepper to control heat level; omit or reduce for milder chili.
- Use 1–1.5 pounds of ground beef based on preference; lean beef minimizes excess fat.
- This chili freezes well for meal prep and leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 533mg | 22% |
| Potassium | 1018mg | 22% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 2460IU | 49% |
| Vitamin C | 8mg | 9% |
| Calcium | 125mg | 13% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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