Listen up, folks – I've got a chili recipe that'll save you hours of stove-watching. No need to stand around all day – we can get this bubbling pot of goodness done in under an hour. The trick? It's all in how you layer those flavors.
Grab yourself some good 85/15 ground beef (that extra bit of fat makes all the difference), a can of those fire-roasted tomatoes (they're worth hunting down), and let's talk spices. You'll want chili powder, cumin, and smoked paprika – that's what gives it that proper chili taste.
Now, most folks miss this important step: you've got to wake up those spices in hot oil before anything else goes in the pot. It's like giving them a warm-up dance before the main show. Just toss them in the hot oil and let them sizzle for about 30 seconds – you'll smell when they're ready.
Trust me, once you've tried it this way, you won't go back to those all-day simmers. And nobody at your table will know the difference. This chili's got all the deep, rich flavor you're after, without the fuss.
Recipe
Chili is a hearty, warming dish that combines rich flavors of meat, beans, and aromatic spices into a satisfying meal. Whether served on its own, over rice, or with cornbread, this versatile dish can be customized to suit any taste preference or spice tolerance level.
This quick and easy chili recipe takes about an hour to prepare and cook, making it perfect for weeknight dinners or casual gatherings. The combination of ground beef, kidney beans, and tomatoes creates a thick, satisfying texture, while the blend of spices delivers that classic chili taste without requiring hours of simmering.
- 2 lbs ground beef
- 2 cans (15 oz each) kidney beans, drained
- 2 cans (14.5 oz each) diced tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
Brown the ground beef in a large pot over medium-high heat with olive oil, then add diced onions and garlic until softened. Add all spices and stir to combine, then pour in the diced tomatoes and kidney beans.
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- Salt and pepper to taste
Reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally. Taste and adjust seasonings as needed before serving.
For best results, allow the chili to rest for 5-10 minutes before serving to let the flavors meld together. The spice level can be adjusted by varying the amount of cayenne pepper, and the consistency can be thickened by simmering uncovered for a longer period or thinned with beef broth if desired. This chili also freezes well and often tastes even better the next day.
Chili has been warming hearts and bellies across America since the 1800s, when Texas trail cooks first popularized this hearty one-pot meal.
While traditional Texas chili contains no beans and requires hours of slow cooking, this streamlined version delivers deep, satisfying flavor in about 45 minutes.
Perfect for busy weeknights or casual weekend gatherings, this recipe strikes an ideal balance between convenience and taste.
The combination of ground beef, beans, and aromatic spices creates a versatile dish that works equally well served in bowls, over rice, or as a topping for baked potatoes.
Conclusion
Folks, this is good old-fashioned chili – the kind that sticks to your ribs and makes the whole house smell like Sunday dinner. Just brown your beef nice and slow, toss in those kidney beans (I always give mine a good rinse first), and let everything bubble away while you're puttering around the kitchen. Nothing fancy here – just honest cooking that'll fill up hungry bellies. You can make a big batch and freeze some for later, which is mighty handy when you don't feel like cooking. I like mine with a good handful of sharp cheddar on top and a spoonful of sour cream, but you fix yours however you please. Been making this recipe for years, and it hasn't let me down yet.