There are a million and one ways to make chili. If you are looking for a quick and straightforward chili recipe, you’ve come to the right place! I’ll share with you how to make my simple and quick chili. 
I experimented with making chili ever since I was a teenager. This chili is filling and satisfying. It has three different kinds of beans, beef, tomato sauce and several easy to find spices.
This is definitely my go-to meal when I’m short on time. And it’s perfect, because it can be made in minutes. It makes me happy that my family loves it! Hopefully, you will too.
INGREDIENTS
- 1 lb Lean Ground Beef I use 96/4%
- 1 TBSP Olive Oil
- 1 Small Yellow Onion
- 1 TBSP Garlic Pre-minced in a jar [or 1 clove]
- 2 tsp Mortons Season All Seasoning or your favorite!
- 1 tsp Onion Salt
- 1/2 tsp Garlic Powder
- 1 TBSP Chili Powder
- 1 14.5 oz Can undrained Red Kidney Beans
- 1 14.5 oz Can undrained Pinto Beans
- 1 14.5 oz Can undrained Black Beans
- 1 14.5 oz Can Tomato Sauce
- 1 14.5 oz Can Whole Tomatoes Optional
- 1 10 oz Can Diced Tomatoes & Green Chilies Optional / Rotel Original or Mild
- 1 ½ cups Water Use more for desired consistency
- Shredded Cheese Topping
- dash Pepper Topping
STEP 1-4 How To Make Simple and Quick Chili
STEP 1: Gather and prep all of your ingredients.
STEP 2: Heat olive oil on medium in an 8-10 quart cooking pot for one minute. Saute’ diced onion and garlic until onion is translucent.
STEP 3: Add beef and finely break it up with a spatula or wooden spoon. Continue stirring on medium heat until beef is well done.
STEP 4: Add Mortons All Seasoning, Onion Salt, Garlic Powder, and Chili Powder. Mix Well.
STEP 5-8 How To Make Simple and Quick Chili
STEP 5: Add Red Kidney Beans, Black Beans, and Pinto Beans.
STEP 6: Add diced tomatoes, green chilies, and whole tomatoes [optional].
STEP 7: Add tomato sauce.
STEP 8: Add the water. Add more than if you want it soupier.
STEP 9-11 How To Make Simple and Quick Chili
STEP 9: Bring to a full boil on medium-high heat, cover, and then simmer on low. Stir occasionally.
STEP 10:
- For quick chili, simmer for 30 minutes. Remove from heat, let cool for 5 minutes.
- For best results, simmer for 2 hours. Remove from heat, let cool for 5 minutes.
- For Ultimate results, simmer for 30 minutes to 2 hours. Cool. Store in the refrigerator overnight. Serve the next day. This way is my favorite.
STEP 11: Top with shredded cheese & black pepper, or your favorite toppings. Enjoy!
The chili will be good for up to 4 days in the refrigerator.
HOW DO YOU HEAT THE CHILI?
MICROWAVE: Place the chili in a bowl with a wet/damp paper towel over the top, and microwave for 1 minute 30 seconds, then stir. Repeat in the microwave another 1 minute and 30 seconds.
STOVE TOP: Warm the chili in a saucepot on medium heat for 10 minutes, stirring occasionally.
FROM FROZEN: From the freezer, thaw in the refrigerator. Follow the microwave and stovetop steps above.
CAN YOU FREEZE LEFTOVER CHILI?
Absolutely, yes you can freeze the chili. I recommend freezing the chili in a freezer-safe container or baggie. The chili can be frozen up to 6 months.
PRINTABLE RECIPE
How to make simple and quick chili
Ingredients
- 1 lb Lean Ground Beef I use 96/4%
- 1 TBSP Olive Oil
- 1 Small Yellow Onion
- 1 TBSP Garlic Pre-minced in a jar [or 1 clove]
- 2 tsp Mortons Season All Seasoning or your favorite !
- 1 tsp Onion Salt
- 1/2 tsp Garlic Powder
- 1 TBSP Chili Powder
- 1 14.5 oz Can undrained Red Kidney Beans
- 1 14.5 oz Can undrained Pinto Beans
- 1 14.5 oz Can undrained Black Beans
- 1 14.5 oz Can Tomato Sauce
- 1 14.5 oz Can Whole Tomatoes Optional
- 1 10 oz Can Diced Tomatoes & Green Chilies Optional / Rotel Original or Mild
- 1 ½ cups Water Use more for desired consistency
- Shredded Cheese Topping
- dash Pepper Topping
Instructions
- Heat olive oil on medium in a 8-10 quart cooking pot for one minute.
- Saute' diced onion and garlic until onion is translucent.
- Add beef and finely break up with a spatula or wooden spoon. Continue stirring on medium heat until beef is well done.
- Add Morton All Seasoning, Onion Salt, Garlic Powder and Chili Powder. Mix Well.
- Add Red Kidney Beans, Black Beans, Pinto Beans, tomato sauce, Whole tomatoes and Tomatoes & Green Chilies and water.
- Bring to a full boil on medium-high heat , cover and then simmer on low. Stir occasionally.
- For quick chili, simmer for 30 minutes. Remove from heat, let cool for 5 minutes.
- For Best results, simmer for 2 hours. Remove from heat, let cool for 5 minutes.
- For Ultimate results, simmer for 30 minutes to 2 hours. Cool. Store in refrigerator over night. Serve the next day.
- Top with shredded cheese & black pepper, or your favorite toppings.
- Enjoy!
TAKEAWAY
To sum it up, this is definitely my go-to meal when I’m short on time. And it’s perfect because it can be made in minutes. It can be refrigerated for up to 4 days and frozen up to 6 months.
This chili is simple and quick to make, as well as filling, and delicious! Your tastebuds and family will thank you! You should also try my Frito Pie.
Are you going to give this chili a try? Let me know your thought’s in the comments below.
Meanwhile, I’d love it if you shared this recipe so someone can benefit from this. Thank you so much!
