30-Minute Chili
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.
Everyday Food, March 2007
648 Ratings
- 5 star values: 141
- 4 star values: 179
- 3 star values: 175
- 2 star values: 117
- 1 star values: 36
Martha Stewart Member
Rating: 4.0 stars
02/13/2020 It was very good, it freezes well, and don't forget to try the Hash Brown Potato topping. That really made it a 5 star.
Martha Stewart Member
Rating: 4 stars
06/26/2019 Finally chili's in adobo here Down Under. I make this in my Pressure Cooker in about 6 minutes. I just add some sliced red bell peppers and dried herbs for an added flavor. Yum !!!
Martha Stewart Member
Rating: Unrated
01/18/2015 This is on my stove right now. The flavor is good, I love cinnamon in chili (Cooking Light has a fantastic chorizo chili with cinnamon and a bit of chocolate) but I definitely added extra chipotle chilis. The only issue is that it is a smidge too watery, so I've got it on a low simmer to reduce the liquid a bit. Serving it with cheddar-jalapeno skillet cornbread. Should be a yummy dinner!
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Martha Stewart Member
Rating: Unrated
01/17/2015 I love this presenter! Her sense of humor is so fun. She does a good job showing the process in a quick amount of time. Excellent job.
Martha Stewart Member
Rating: Unrated
10/04/2014 I'm more of a Red Hot Ceyanne pepper girl, but my husband loves chipotle so I tried it out. It was delicious! I added a can of tomato sauce, a can of corn, the whole can of chili in adobo and cooked the meat slightly different. No way do I want all that grease in my food. I cooked the meat seperate and drained it. I will definitely make it again!
Martha Stewart Member
Rating: 5 stars
05/16/2014 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.
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Martha Stewart Member
Rating: 1 stars
12/09/2013 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.
Martha Stewart Member
Rating: Unrated
01/29/2013 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!
Martha Stewart Member
Rating: 5 stars
12/13/2012 This is a real winner. The adobo peppers and beer definitely take it from ordinary to extraordinary! Quick & Delicious.
Martha Stewart Member
Rating: 5 stars
12/13/2012 This is a real winner. The adobo peppers and beer definitely take it from ordinary to extraordinary! Quick & Delicious.
Martha Stewart Member
Rating: Unrated
09/19/2011 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.
Martha Stewart Member
Rating: Unrated
10/22/2010 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!
Martha Stewart Member
Rating: Unrated
10/19/2010 all the canned tomatoes has bpa in it. if i want quick chili just use a mix!
Martha Stewart Member
Rating: Unrated
01/19/2010 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.
Martha Stewart Member
Rating: Unrated
03/13/2009 I agree, way too watery and not spicy enough and I followed the directions and ingredients exactly. Would not recommend.
Martha Stewart Member
Rating: Unrated
02/14/2009 Eh. Not the best chili recipe. The lager I added was definetly too much.
Martha Stewart Member
Rating: Unrated
02/04/2009 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.
Martha Stewart Member
Rating: Unrated
02/04/2009 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.
Martha Stewart Member
Rating: Unrated
01/27/2009 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.
Martha Stewart Member
Rating: Unrated
01/04/2009 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
Martha Stewart Member
Rating: Unrated
12/15/2008 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.
Martha Stewart Member
Rating: Unrated
12/01/2008 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.
Martha Stewart Member
Rating: Unrated
12/01/2008 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.
Martha Stewart Member
Rating: Unrated
11/03/2008 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!
Martha Stewart Member
Rating: Unrated
10/14/2008 This recipe was heavenly but i added sour cream at the end - to jazz it up.
Martha Stewart Member
Rating: Unrated
09/28/2008 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.
Martha Stewart Member
Rating: Unrated
09/23/2008 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.
Martha Stewart Member
Rating: Unrated
09/17/2008 My husband is allergic to onions, does anyone have any suggestions as a vegetable to use as a substitute for the onions?
Martha Stewart Member
Rating: Unrated
01/31/2008 Eight "one cup", servings, come on who can eat just one cup of this chili.
Martha Stewart Member
Rating: Unrated
01/02/2008 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.