Speedy Chili

Sometimes you want chili and you want it now. This stripped-down version skips the beans, the slow simmer, and the long ingredient list in favor of ground beef, tomato sauce, a generous pour of chili powder, and 30 minutes on the stove. That’s it.

Browning the beef with onion and garlic builds the flavor base. Crumble the meat fine so it distributes evenly through the sauce. Draining the drippings before adding the tomato sauce keeps the chili from turning greasy and lets the chili powder flavor come through clean and strong.

Three tablespoons of chili powder does the seasoning work here, so use a good quality blend. The 30-minute simmer gives the spice time to bloom in the tomato sauce and develop depth beyond just heat. Stir occasionally to prevent sticking.

Pro Tips

• Use a Dutch oven or heavy-bottomed pot for even heat distribution during the simmer
• Taste and adjust the chili powder at the end. Different brands vary in heat and flavor intensity
• A cup of water thins the tomato sauce to the right consistency. Add more or less depending on whether you like thick or saucy chili
• This also works in the microwave in about 15 minutes if you’re in a real hurry

Variations

• Add a can of kidney beans or pinto beans for a more traditional chili with extra protein and fiber
• Stir in a teaspoon of cumin and a pinch of cayenne for a more complex spice profile
• Top with shredded cheddar, sour cream, and diced onion for a loaded bowl