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Cozy 30-Minute Weeknight Chili for Beginners

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This quick and easy chili comes together in under 30 minutes with simple pantry staples. It’s perfect for busy weeknights when you need a warm, comforting meal that tastes like it simmered for hours.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Chopped green onions (for topping)
  • Fresh cilantro (for topping)
  • Crushed tortilla chips or oyster crackers (for topping)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, open the cans, and drain and rinse the beans.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering.
  3. Add the diced onion and cook until translucent and lightly browned at the edges, about 3-4 minutes.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Add the ground beef, breaking it up with a spoon. Let it sit undisturbed for about 1 minute before stirring to promote browning. Cook until no pink remains, about 5-6 minutes. Spoon off excess fat if desired.
  6. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the meat. Stir and cook for 1 minute to toast the spices.
  7. Pour in the diced tomatoes (with juices), tomato sauce, beef broth, Worcestershire sauce, and brown sugar. Add the drained and rinsed kidney beans and pinto beans. Stir to combine, scraping the bottom of the pot to release any browned bits.
  8. Increase heat to medium-high and bring the chili to a gentle boil. Then reduce heat to low, cover with the lid slightly askew, and simmer for 10-15 minutes, stirring occasionally.
  9. Taste and adjust seasoning as needed. Turn off the heat and let the chili rest for 2 minutes before serving.
  10. Ladle into bowls and top with shredded cheddar cheese, sour cream, green onions, cilantro, and crushed tortilla chips or oyster crackers as desired.

Notes

For best flavor, don’t skip browning the meat properly and toasting the spices. Let the chili rest for a couple of minutes before serving. The chili can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth if needed.

Nutrition

Keywords: chili, weeknight chili, easy chili, 30-minute chili, beginner chili, comfort food, ground beef chili

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