Weeknight Chili Recipe

Name: Weeknight Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons grapeseed or olive oil; 1 to 2 onions, chopped fine (about 2 cups); 1 red or green bell pepper, stemmed, seeded, and cut into 1/2-inch pieces, optional; Kosher salt; 2 tablespoons chili powder; 2 teaspoons ground cumin; 1/4 teaspoon cayenne, plus more to taste; 2 tablespoons tomato paste or ketchup; 4 garlic cloves, minced; 1 pound ground beef; 1 1/2 cups chicken stock, homemade is best; 1 1/2 to 2 cups cooked beans, any kind you like, or one 15-oz can beans, drained and rinsed; 15 ounces can crushed tomatoes or tomato sauce; 1 tablespoon vinegar, optional; 1/2 teaspoon sugar, optional; Grated cheese, chopped cilantro, chopped scallion or onion, for garnish

Servings: persons

3 tablespoons grapeseed or olive oil
1 to 2 onions, chopped fine (about 2 cups)
1 red or green bell pepper, stemmed, seeded, and cut into 1/2-inch pieces, optional
Kosher salt
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne, plus more to taste
2 tablespoons tomato paste or ketchup
4 garlic cloves, minced
1 pound ground beef
1 1/2 cups chicken stock, homemade is best
1 1/2 to 2 cups cooked beans, any kind you like, or one 15-oz can beans, drained and rinsed
15 ounces can crushed tomatoes or tomato sauce
1 tablespoon vinegar, optional
1/2 teaspoon sugar, optional
Grated cheese, chopped cilantro, chopped scallion or onion, for garnish

1
Heat the oil in a large pot over high heat. When it shimmers, add the onion and pepper, if using, and immediately turn the heat down to low. Season with a pinch of salt and add the chili powder, cumin, and cayenne. Cook, stirring every so often, until the vegetables are softened, 5 to 7 minutes. Add the tomato paste and garlic and cook for another minute.
2
Add ground beef and cook, breaking up the meat with a spoon until no longer pink, 5 to 7 minutes. Stir in the stock and beans, scraping up any browned bits, and bring to a simmer. Reduce heat to gentle simmer, cover, and cook for about 20 minutes.
3
Uncover, add the crushed tomatoes or tomato sauce, and cook, stirring occasionally, until the chili has thickened, about 20 minutes. Taste. If it needs a little bite, add the vinegar. If it needs a little sweetness, add the sugar. If it needs more salt, add a big pinch and cook for 5 minutes more. Taste again, and adjust with more salt, cayenne, vinegar, or sugar. Serve with cheese, cilantro, and scallions on top.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3 tablespoons grapeseed or olive oil, 1 to 2 onions, chopped fine (about 2 cups), 1 red or green bell pepper, stemmed, seeded, and cut into 1/2-inch pieces, optional, Kosher salt, and more.

Yes, Weeknight Chili 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.

Weeknight Chili

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