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Quick Beef Chili

A flavorful chili recipe that simmers in just 30 minutes with rich spices and tender beef, perfect for weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 lb ground beef (80/20 or 85/15) Best flavor
  • 1 tbsp olive oil Only if using leaner beef
  • 1 large yellow onion, diced
  • 1 jalapeño, seeded and minced Optional for heat
  • 3 cloves garlic, minced
  • 2 tbsp chili powder (American-style blend)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4–1/2 tsp cayenne pepper Optional
  • 1 tsp kosher salt Plus more to taste
  • 1/2 tsp black pepper
  • 1 tbsp tomato paste
  • 1 can (14.5 oz) crushed or diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed Or pinto/black beans
  • 1 cup beef broth Or water
  • 1 tsp Worcestershire sauce Or soy sauce
  • 1 tsp brown sugar Balances acidity; optional but recommended
  • 1 tsp apple cider vinegar For brightness at the end
Optional Toppings
  • shredded cheddar
  • sour cream
  • chopped cilantro
  • sliced green onions
  • crushed tortilla chips
  • lime wedges

Method
 

Preparation
  1. Heat the pot. Set a large pot or Dutch oven over medium-high heat. Add olive oil if using lean beef.
  2. Brown the beef. Add ground beef and break it up. Cook for 5–7 minutes until well-browned with some crispy bits. Don’t stir constantly—let it sear.
  3. Sweat the aromatics. Add onion and jalapeño. Cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
  4. Bloom the spices. Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir for 30–45 seconds to toast the spices in the fat.
  5. Tomato paste time. Stir in tomato paste; cook for 1 minute to darken slightly.
Cooking
  1. Build the base. Pour in crushed/diced tomatoes, tomato sauce, beef broth, Worcestershire (or soy), and brown sugar. Stir well and bring to a strong simmer.
  2. Bean it. Stir in rinsed beans.
  3. Reduce heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until thickened to your liking.
  4. Finish smart. Stir in apple cider vinegar. Taste and adjust: more salt, a pinch of sugar for balance, cayenne for heat, or broth if it’s too thick.
  5. Serve hot. Ladle into bowls and add toppings.

Notes

Cool completely before storing. Store in airtight containers up to 4 days in the fridge or up to 3 months in the freezer. Reheat over medium-low with a splash of water or broth.