Simple Chili (45 Minutes!)
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
544 kcal
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Course
Main Course
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Cuisine
American
Simple Chili (45 Minutes!)
Description
Simple Chili (45 Minutes!) brings ground beef and a medley of fire-roasted vegetables and beans into a simmering pot seasoned with a balanced blend of chili powder, cumin, and other spices. The process begins with browning beef and onions, then adding garlic and the canned vegetables and beans, all enriched with beef broth and optional tomato paste. The seasoning includes both savory and sweet elements such as garlic powder, cayenne, red pepper flakes, black pepper, and brown sugar, producing a layered taste profile. Cooking the chili until flavors meld yields a thick, hearty stew with smoky undertones from the roasted ingredients.
The chili can be garnished with traditional toppings like shredded cheddar, sour cream, chopped green onions, cilantro, and lime wedges, adding freshness and creaminess. Serve it as a main dish for a satisfying lunch or dinner, accompanied by tortilla chips or cornbread.
Notes indicate a variation where beef broth is replaced with water and Better Than Bouillon Beef Base, which can be used to enhance flavor. Draining excess fat after browning the meat is recommended for a less greasy chili. The use of fire-roasted canned vegetables is optional but contributes significant depth.
Ingredients
For the chili
- 1 pound ground beef
- 1 large onion chopped
- 1 tablespoon garlic smashed and minced
- 1 (12-oz) jar red bell pepper drained and chopped, roasted
- 1 (15-oz) can diced tomatoes not drained, fire roasted
- 2 (15-oz) cans Kidney Beans drained
- 1 (7-oz) can green chile not drained, diced, fire roasted
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 to 1 cup brown sugar
- 2 cups beef broth
- 2 tablespoons tomato paste optional
Garnish ideas
- sour cream
- cheddar cheese shredded
- green onion chopped
- white onion chopped
- cilantro for Tex-Mex flavor
- lime for Tex-Mex flavor, wedges
- tortilla chips for Tex-Mex flavor
Instructions
- In a large soup pot, add 1 pound ground beef and 1 chopped onion. Heat over medium high heat for 7-10 minutes, crumbling and breaking up the ground beef. Turn off the heat when the ground beef is all browned and the onion is translucent.
- Drain the grease from the pot. I usually just tilt the pan to the side and spoon the grease into a foil-lined bowl. (Then I refrigerate the grease until hardened and toss in the trash.)
- Add 1 tablespoon minced garlic to the pot and heat over medium high heat for about 1 minute until it is fragrant.
- Drain the jar of roasted red peppers and chop if necessary. Add the chopped red pepper, fire roasted diced tomatoes, two cans kidney beans, and fire roasted diced green chiles. (None of these ingredients have to be fire roasted, by the way! I just love the flavor it adds!)
- Add in all the spices: 2 teaspoons kosher salt, 2 teaspoons chili powder, 2 teaspoons cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon black pepper. Stir it all together.
- Add 1/2 to 1 cup brown sugar. I did not think I would like this much sugar, but I was totally wrong. Try it.
- Add 2 cups beef broth, or more or less if you want a soupier or chunkier chili.
- Add in 2 tablespoons of tomato paste, if you like a thicker texture. I like to use this tomato paste that comes in a tube, so that I don't have extra waste from opening a can. You can usually find the tubes at the grocery store.
- Once all the ingredients are added, bring the mixture to a boil over high heat. Reduce the heat to a low simmer, with some slow bubbles coming up from the center. Let simmer for about 30 minutes, or longer if you have time, it's only going to get better. Stir every few minutes so it's doesn't stick on the bottom.
- Turn off the heat. At this point I like to cheat and add a big ol dollop of sour cream to the whole pot, and stir it in. Who can say no to a little creamy goodness? But you can also just serve the sour cream at the table (or do both. Live a little.) I usually add in a handful of shredded cheddar too. Totally optional.
- Top with sour cream, cheese, chopped green onions, chopped white onion. Serve with Sweet Cornbread!
- If you would like to take it in a Tex-Mex direction, top with all of the above plus cilantro, lime wedges, and crushed tortilla chips. HEAVEN. I don't serve this with cornbread if I do Mexican toppings usually, but you do you.
Slow Cooker Instructions
- Follow instructions through step 3 (sautéing the garlic). Add the ground beef mixture and all other ingredients (not garnishes) to a slow cooker. Cook on low heat for 6-8 hours, or on high for 3-4 hours.
Notes
- Drain the fat after browning the ground beef to reduce greasiness.
- Fire-roasted vegetables add a smoky flavor but can be substituted with regular canned versions.
- Beef broth can be replaced with water and beef base for similar richness.
- Adjust brown sugar amount between 1/2 to 1 cup to balance chili heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 544kcal | 27% |
| Carbohydrates | 68g | 23% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Potassium | 1244mg | 26% |
| Fiber | 14g | 56% |
| Sugar | 22g | 44% |
| Vitamin A | 768IU | 15% |
| Vitamin C | 50mg | 56% |
| Calcium | 167mg | 17% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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