Easy Chili
Submitted by betty.riordan
Classic beef and bean chili ready in 40 minutes flat. Ground beef, kidney beans, and zesty stewed tomatoes simmer into a thick, warming bowl that’s perfect for busy weeknights when you need comfort food fast.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minSometimes you just need a big pot of chili without the fuss, and this streamlined version delivers exactly that.
Brown beef and onions, dump in a can of beans and tomatoes, season with chili powder and hot sauce, then let it bubble for 30 minutes while you decompress from your day. The result is a hearty, high-fiber meal that’s equally at home on a Tuesday night or at a casual potluck. Top with shredded cheese for melty goodness.
This is the chili that busy families return to because it works every single time.
Kitchen Tips
- Drain that beef: Removing excess fat after browning keeps the chili from getting greasy.
- Stewed tomato shortcut: They’re already seasoned with onions and peppers, giving you flavor without extra chopping.
- Heat control: Start with 2 tablespoons chili powder and taste. Add more if you like fire.
- Stretch it: This freezes beautifully for quick lunches or serve over baked potatoes, hot dogs, or tortilla chips.
Ingredients
Directions
In large skillet or heavy saucepan, brown meat and onion. Drain.
Stir in beans, tomatoes, and sauce. Bring to a boil, cover and simmer 30 minutes.
Stir occasionally.
Top with grated cheese.
- My friend Nadine Madaris
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