Easy Weeknight Chili
This easy chili recipe cooks for about thirty minutes on medium-high heat. It is brimming with savory lean ground beef, aromatic spices, beef broth, and a medley of pinto, red kidney beans, and crushed tomatoes (or tomato sauce/tomato paste.) You can use a large Dutch oven or brown the onions, green pepper, and lean ground beef in the morning and set it on low in the slow cooker/crock pot or instant pot on the slow cooker setting, and it will be waiting for you after a long day. Best of all, leftover chili tastes even better the next day. Some favorite chili toppings include cheddar cheese, green onions, white onions, tortilla chips, sour cream, or avocado.
Equipment
- Large Dutch oven Or a slow cooker/crock pot
- Skillet
Ingredients
- ½ Large White Onion Chopped
- ½ Medium Green Bell Pepper
- 3 Cloves Garlic Crushed
- 1 lb Ground Beef
- 2 tablespoon Chili Powder
- 1 tablespoon Paprika
- ¼ teaspoon Cumin
- ½ tst Black Pepper
- ¼ teaspoon Ground Oregano
- ½ tsp Beef Base
- 1 4 Oz Can Chopped Green Chilis
- 2 14 Oz Cans Stewed Tomatoes Chopped
- 1 14 oz Can Light Red Kidney Beans
- 1 14 oz Can Pinto Beans
- 1 12 oz Can Light Beer Miller or Coors work well
- ¼ cup chopped cilantro
Instructions
- Saute´ onion, green bell pepper and garlic until soft
- Add lean ground beef and cook on medium-high heat until brown and cooked through
- Add chili powder, paprika, cumin, black pepper and oregano and cook until fragrant
- Add the beef broth and stir to combine
- Add the green chilis, stewed tomatoes, red kidney beans, pinto beans and beer. Stir to combine, reduce heat to medium and simmer stirring occasionally for about 45 minutes or until the chili is hot and flavors have melded.
- Add chopped cilantro and top with your favorite toppings.
Tried this recipe?Let us know how it was!