How To Make Simple and Quick Chili

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

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!

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