30-Minute Chili

Prep Time:
25 mins
Total Time:
30 mins

This easy chili recipe makes eight one-cup servings; if you reserve half, you'll also have enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs meal for later in the week.


  • 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

  • ½ 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)


  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. 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. 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.

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