We’re big fans of a slow-simmered, tender beef chili recipe, but don’t always have the time for long-cooked goodness. When that’s the case, this quick weeknight version is our fallback. This is the kind of recipe you can shop for without a list, so throw the ingredients into your cart anytime you haven’t had time to make a meal plan. And then even when you have.
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All the Cans Chili
- Total Time: 35 minutes
- Yield: 8 to 10 1x
Description
We’re big fans of a slow-simmered, tender beef chili recipe, but don’t always have the time for long-cooked goodness. When that’s the case, this quick weeknight version is our fallback. This is the kind of recipe you can shop for without a list, so throw the ingredients into your cart anytime you haven’t had time to make a meal plan. And then even when you have.
Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
1 pound ground beef or turkey
1½ tablespoons chili powder
2 teaspoons ground cumin
Kosher salt, for seasoning
1 (14.5-ounce) can diced tomatoes with green chilies
1 (14.5-ounce) can fire roasted diced tomatoes, including juices
1 (15-ounce) can tomato sauce
2 (15-ounce) cans beans, rinsed and drained
Optional toppings: shredded cheese, chopped green onions, avocado, crumbled tortilla chips, sour cream, cilantro, etc.
Instructions
- Heat the oil in a large, heavy-bottomed pot set over medium heat. Add the onions and sauté until softened, 3 to 4 minutes.
- Add the ground beef or turkey and cook until browned, stirring frequently and breaking it up as you stir, about 8 minutes total. Stir in the chili powder and cumin and cook until fragrant. Add the remaining ingredients (including the juices from the tomatoes), stirring to combine.
- Bring the chili to a boil, and then reduce the heat to medium-low, cover, and simmer for 15 minutes.
- Serve with optional toppings, as desired.
Notes
- We usually use one can each of pinto beans and kidney beans but use whatever you’ve got on hand!
- The chili may be made earlier in the day and reheated, is excellent leftover, and freezes well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
