ChiliAmericanEasy

Quick Weeknight Beef Chili

Name: Quick Weeknight Beef Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground beef, 85/15 blend; 1 large (200 g) yellow onion, diced into ½-inch (1.3 cm) pieces; 4 cloves (18 g) garlic, minced; 2 tbsp (18 g) chili powder; 1 tsp (2 g) ground cumin; 1 tsp (1 g) dried oregano; 28 oz (800 g) canned diced tomatoes with juice; 8 oz (230 g) tomato sauce; 15 oz (425 g) canned kidney beans, drained and rinsed; 1 cup (240 ml) beef broth; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A straightforward, hearty beef chili ready in under 45 minutes. Ground beef is browned with onions and garlic, then simmered with kidney beans, diced tomatoes, and warm spices for a weeknight dinner that tastes like it simmered for hours. Serve with cornbread, sour cream, cheese, or over rice.

Prep: 10 min
Cook: 25 min
Wait: 5 min
Total: 40 min
Makes: 4 servings (about 5 cups)

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Steps

Before you start

Gather all ingredients and have them prepped and within arm's reach
Use a pot or Dutch oven that holds at least 5 quarts (4.7 L)

1
Brown the beef
- Heat the pot over medium-high heat.
- Add the ground beef and cook, breaking it apart with a wooden spoon or spatula, for 8–10 minutes, until no pink remains and the beef is evenly browned and reaches an internal temperature of 160°F (71°C).
- Pour off excess fat if there is more than 2 tablespoons (30 ml) in the pot.
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Ready when: No pink visible in the meat; crumbles are evenly brown; internal temperature reaches 160°F (71°C)
Tip: Don't stir too frequently—let the meat sit in the hot pot for 1–2 minutes at a time so it browns rather than steams.
2
Build the base
- Add the diced onion to the beef and cook for 3–4 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add the minced garlic, chili powder, cumin, and oregano.
- Stir constantly for 1 minute to toast the spices and release their oils; you'll smell the spices become fragrant.
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Ready when: Onion is soft and translucent; spices are fragrant and coat the mixture
Tip: Toasting the spices in fat blooms their flavors—skip this and the chili will taste flat and one-dimensional.
3
Add liquids and beans
- Pour in the diced tomatoes with their juice, the tomato sauce, the drained kidney beans, and the beef broth.
- Stir well to combine, breaking up any clumps.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.
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Ready when: Mixture reaches a rolling boil
Tip: Rinsing canned beans removes excess sodium and starch, preventing a pasty texture.
4
Simmer and season
- Simmer uncovered for 10–12 minutes, stirring occasionally, until the chili thickens slightly and the flavors meld.
- The liquid should reduce and the mixture should go from soupy to hearty.
- Taste and season with kosher salt and freshly ground black pepper to your preference.
- Remember that salt intensifies as the chili cools.
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Ready when: Chili is thick enough that a spoon leaves a momentary trail, and liquid level has visibly reduced
Tip: Under-season at first; you can always add more salt, but you can't take it out. Season in two stages—once now, and once more just before serving if needed.
5
Rest and serve
- Remove the pot from the heat and let the chili sit for 5 minutes.
- This allows the flavors to settle and makes it easier to taste the final seasoning.
- Give it a final stir and a taste, adjusting salt and pepper one more time.
- Ladle into bowls and serve hot with toppings of your choice.
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Tip: Resting allows you to taste the chili at serving temperature, which changes how the salt and spices register.

Good to know

Tips

Chili is forgiving and improves with time—make it ahead and reheat. The flavors continue to marry as it sits.
Serve with toppings: shredded cheddar, sour cream, diced onion, cornbread, jalapeños, or fresh cilantro. Let each person customize their bowl.
Brown the beef without stirring too much—proper browning adds depth and richness that constant stirring prevents.
If your chili is too thin at the end of cooking, simmer it uncovered for another 5–10 minutes to evaporate more liquid. If it's too thick, stir in a splash of broth or water.

Make ahead

Chili can be made 1–2 days ahead. Cool completely, cover, and refrigerate. The flavor actually improves as it sits. Reheat gently in a pot over medium heat, stirring occasionally, until warmed through (about 10 minutes).

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator or reheat gently in a covered pot over low heat for 20–25 minutes, stirring occasionally and adding a splash of broth or water if it seems too thick.

Substitutions

canned kidney beans, drained and rinsed → black beans, pinto beans, or a mix. Use any canned bean you prefer; black beans make the chili earthier, pinto beans add a creamier texture. Drain and rinse whichever you choose.
beef broth → chicken broth or vegetable broth. The chili will be slightly less savory with chicken or vegetable broth, but still delicious. Use the same amount.
chili powder → smoked paprika (1½ tbsp / 14 g) plus cayenne pepper (¼ tsp / 0.5 g). This adds smokiness and heat instead of the classic chili flavor. Adjust cayenne to taste if you prefer it milder.
ground beef, 85/15 blend → ground turkey or ground lamb. Ground turkey will be leaner (drain any liquid that pools). Ground lamb will add a distinct flavor. Use the same weight as the beef.