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Easy Weeknight Chili

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  • Author: María
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


Who says you can’t make really good chili really fast??


Units Scale
  • 1 pound ground beef
  • 1 1(5 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


  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!


  • Make it vegan: Substitute meatless ground or diced mushrooms for the ground beef, vegetable broth instead of beef broth, and omit the Worcestershire (or substitute it with a vegan version). Make sure the sugar is organic if you use it, as only organic sugar is vegan.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
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