I love a good slow-cooked chili, but sometimes you just want an easy chili recipe that is full of flavor and can be on the table in just a half hour!
I've been somewhat obsessed with chili and soups lately. During the blizzard a few weeks ago we made a huge batch of white bean chicken chili and I still have a few portions of my unstuffed cabbage roll soup in my freezer.
But sometimes I am in the mood for chili and don't feel like taking hours for it to cook. That's where this easy chili recipe comes in, because I can get it on the table in about 30 minutes. This is a quick and easy version of chili that I've been making for years and I usually have everything that I need to make it!
Chili is loaded with protein, fiber, and nutrients which makes it an extremely healthy meal (and very budget-friendly)! We use lean ground beef (or sometimes turkey) to keep the fat and grease content down.
Using store-bought salsa eliminates the need to chop onions, pepper, and garlic. It also gives the chili great flavor. Just be sure to use a basic salsa without any unique flavorings. Restaurant-style salsas (the fresh kind that you can buy in the produce or deli department) are usually pretty basic and have a fresh, tomatoey flavor. In the summer (when my tomato garden and my herb garden are going strong), I usually have a batch of copycat Chipotle salsa recipe in my fridge – we just use that!
If you like a thicker chili, you can mash up some of the beans in the last five minutes of cooking. They're a great thickener! Alternatively, if you like a thinner chili, you can add additional broth.
If you prefer, you can use beer instead of beef broth (or a mixture of both). That said, we like the savoriness that the beef broth gives this chili, especially since it has a quick cooking time.
You can serve this with cornbread, cooked macaroni noodles, or crackers. The leftovers are great for taco salads or over baked potatoes.
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 cup restaurant-style salsa
- 2 tablespoons chili powder
- 1 15-ounce can kidney beans
- 1 15-ounce black beans
- 2 cups beef broth
- Salt and pepper to taste
- Optional: Fresh cilantro, sliced green onions, hot sauce, and/or shredded cheddar cheese.
- Add the olive oil to a large skillet and sauté the ground beef until cooked through.
- While the beef is browning, drain and rinse the beans.
- Add the salsa and the chili powder to the beef, and stir to combine.
- Add the beans and the broth, and bring to a simmer.
- Cook for 15 to 20 minutes to blend the flavors and allow the chili to slightly thicken.
- Taste and adjust the seasonings to your liking.
- If you like a spicier chili, you can add some cayenne pepper in with the chili powder or serve hot sauce on the side.
- If desired, serve with fresh cilantro, sliced green onions, and/or shredded cheddar cheese!