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Under 30 Minutes

Under 30 Minutes

30-Minute Chili

This recipe makes eight one-cup servings, plus enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs meal for later in the week.

  • prep: 25 mins
    total time: 30 mins
  • servings: 8

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Ingredients

  • 1 tablespoon vegetable oil
  • 3 medium onions, chopped
  • 6 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce
  • 1/2 teaspoon ground cinnamon
  • 3 pounds ground beef chuck
  • 3 cans (14.5 ounces each) diced tomatoes in juice
  • 1 bottle (12 ounces) mild lager beer
  • 2 cans (14.5 ounces each) kidney beans, rinsed and drained
  • Shredded cheddar cheese (optional)

Directions

  1. Step 1

    In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.

  2. Step 2

    Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.

  3. Step 3

    Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.

Source
Everyday Food, March 2007

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Reviews (25)

  • 16 May, 2014

    This is my favorite chili recipe now :) The whole family loves it! We sometimes just leave out the cinnamon, it's really the adobo chipotles that give it the flavor. We've also substituted a hard apple cider instead of the beer. Really brings out some great flavors. I highly recommend it. NOTE: It doesn't taste like chili in a can or most chili's you've tried. The flavor is really unique! Smell some chipotles in adobo to see if you'll like it.

  • 9 Dec, 2013

    I made this for a party (good friends so a new recipe was okay) because I was in a pinch for time. I did not care for it at all - turns out I don't like chili that tastes like beer and cinnamon. I ended up adding extra spices (cumin and oregano) to try to counter the cinnamon but it didn't really work. I did get a good take-away though - the chipotles in adobo sauce will be incorporated into my next pot of chili. They added a nice flavor and the heat was just right.

  • 29 Jan, 2013

    This is the easiest chili recipe from scratch. I used ground turkey in place of ground beef and I was very happy with the way it tasted. The flavors are amazing. My husband gave it a 2 thumbs up! It makes a ton so I did freeze half for a weeknight I don't feel like cooking...Thanks Sarah! Your recipes are easy, delicious and interesting!

  • 13 Dec, 2012

    This is a real winner. The adobo peppers and beer definitely take it from ordinary to extraordinary! Quick & Delicious.

  • 13 Dec, 2012

    This is a real winner. The adobo peppers and beer definitely take it from ordinary to extraordinary! Quick & Delicious.

  • 19 Sep, 2011

    This is a very tasty recipe. The chipotles and the beer add something a little different than your usual chili recipe, but not weird at all. I used ground turkey instead of beef.

  • 22 Oct, 2010

    I made this last night and since I didn't have the Chipotle peppers in Adobe I used Red Gold Tomatoes with Chipotle. It was very good, not watery and just spicy enough. We'll make this again!

  • 19 Oct, 2010

    all the canned tomatoes has bpa in it. if i want quick chili just use a mix!

  • 19 Jan, 2010

    I made this last night, I actually like the consistency, just not spicy enough so I added the rest of the chipotles in adobo. the adobo sauce really made a difference. I think it needs a little brown sugar too, but overall I was pretty satisfied. I served it over rice, which soaked up the excess liquid and was delicious.

  • 13 Mar, 2009

    I agree, way too watery and not spicy enough and I followed the directions and ingredients exactly. Would not recommend.

  • 14 Feb, 2009

    Eh. Not the best chili recipe. The lager I added was definetly too much.

  • 4 Feb, 2009

    I made this tonight and didn't like it at all. I thought the flavor combo of the chipotle and cinnamon was terrible. It was also too spicy for me, yet it would have been too bland if they weren't added.

  • 4 Feb, 2009

    I made this tonight and didn't like it at all. I thought the flavor combo of the chipotle and cinnamon was terrible. It was also too spicy for me, yet it would have been too bland if they weren't added.

  • 27 Jan, 2009

    I made this recipe tonight and used ground turkey. I didn't find it to be as spicy as everyone else described. I thought it turned out pretty bland. My mom and I ended up adding more salt and grocery store chili flavor packet to bring the taste around. I don't know what I did wrong but I was hoping for something a little better.

  • 4 Jan, 2009

    Made this chili but used a mix of dry beans instead of canned kidney...I also added some red and yellow bell pepper to freshen up the taste and it turned out awesome!!! I love this recipe

  • 15 Dec, 2008

    Really delicious! The addition of the beer gives it a nice depth. I used fire roasted canned tomatoes which added a nice smoky flavor. Recommended.

  • 1 Dec, 2008

    My husband loved it, I liked it. I would add a bit more heat for my taste. I love chili and have made quite a few different recipes. For a 30 minute recipe this is very good! I agree with Janet44 -- the lager and cinnamon give it an interesting flavor. I will definitely make again when faced with time constraints.

  • 1 Dec, 2008

    My husband loved it, I liked it. I would add a bit more heat for my taste. I love chili and have made quite a few different recipes. For a 30 minute recipe this is very good! I agree with Janet44 -- the lager and cinnamon give it an interesting flavor. I will definitely make again when faced with time constraints.

  • 3 Nov, 2008

    Loved it! I didn't have the chilis so I halved the recipe and used 1 can tomotoes and 1 can Rotel (I'm sure that reduced the heat for my kids). This recipe is different and special-the lager and cinnamon are really interesting. Will do again and again!

  • 14 Oct, 2008

    This recipe was heavenly but i added sour cream at the end - to jazz it up.

  • 28 Sep, 2008

    I left out the chiles in adobo to reduce the heat for my toddlers. Chili was bland at the end but I added about 1/2 cup ketchup, 1/2 cup brown sugar and 1 TB salt and it turned out very tasty. I did need to cook for about an extra 30 mins to thicken it up. I served it with fresh skillet cornbread, cheddar cheese and sour cream, and it was an excellent dinner.

  • 23 Sep, 2008

    Powderpuff: How about shallots as they are closer to the garlic family. I've also used zucchini (mashed up) for added flavor to dishes. In Chili, you don't want anyone to know Zucchini is in there. Chuckle.

  • 17 Sep, 2008

    My husband is allergic to onions, does anyone have any suggestions as a vegetable to use as a substitute for the onions?

  • 31 Jan, 2008

    Eight "one cup", servings, come on who can eat just one cup of this chili.

  • 2 Jan, 2008

    I will never go back to premade chili again after serving this homemade version. It really did take only 30 minutes and the results were spicy and savory with a touch of cinnamon sweetness. Everyone loved it.