Chili In An Hour Recipe

Name: Chili In An Hour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: extra virgin olive oil; butter; 2 large-ish yellow onions, cut into a medium dice; 2 yellow peppers, cut into a medium dice; 3 cloves of garlic, minced; 2-4 serrano peppers, sliced thinly; the juice of 2 limes; Tabasco sauce; 2 pounds ground beef (I always use 85% lean); 2 hot italian sausages, casing removed and crumbled; 3 cans whole tomatoes (not flavored with basil), with juices, tomatoes squished with your hands; 2 cans black beans, drained and rinsed of gross gooey stuff; chili powder; cayenne pepper; cumin; salt and pepper

Servings: persons

extra virgin olive oil
butter
2 large-ish yellow onions, cut into a medium dice
2 yellow peppers, cut into a medium dice
3 cloves of garlic, minced
2-4 serrano peppers, sliced thinly
the juice of 2 limes
Tabasco sauce
2 pounds ground beef (I always use 85% lean)
2 hot italian sausages, casing removed and crumbled
3 cans whole tomatoes (not flavored with basil), with juices, tomatoes squished with your hands
2 cans black beans, drained and rinsed of gross gooey stuff
chili powder
cayenne pepper
cumin
salt and pepper

1
In a large, heavy pot (I used a big le creuset), melt a couple of tablespoons each of olive oil and butter. Add the onions, peppers, and serrano peppers. Saute until vegetables are soft and translucent, season with salt and pepper. Add the garlic, a couple of tablespoons of lime juice, and 5-8 shakes of tabasco (depending on how hot you like it), and saute until the lime juice reduces and the garlic is fragrant.
2
Crumble in the beef and hot sausage, and break up with a spoon while browning. When it's good and brown, add the tomatoes and black beans. Turn the heat up. Season with chili powder, cayenne pepper, cumin, salt and pepper to taste (but restrain a little, you'll season again later). It should taste bright and interesting.
3
With the heat on high, give it a good stir, and bring to a boil. Boil hard for 20 minutes, turning the heat down if it starts spattering all over your kitchen. Stir it regularly. After 20 or so minutes, turn the heat down and simmer for 40 minutes. Taste, and adjust seasoning. Add more of all the spices if necessary, hit it with a touch more lime juice, and taste taste taste! It should be spicy, but meaty and rich, and thickened from the hard boil.
4
Serve with an array of toppings: sour cream, diced avocado, salsa, pickled jalapenos, wedges of lime, and tortilla chips. Enjoy!

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: extra virgin olive oil, butter, 2 large-ish yellow onions, cut into a medium dice, 2 yellow peppers, cut into a medium dice, and more.

Yes, Chili In An Hour falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili In An Hour

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions