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30 Minute Chili

Name: 30 Minute Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1200 g 80/20 ground beef; 250 g white onion, small diced; 20 g garlic (5-6 cloves, pressed); 800 g canned, diced tomatoes (drained); 425 g canned tomato sauce; 800 g canned, fire-roasted tomatoes; 2 smoked chipotle peppers in adobo; 50 g tomato paste; olive oil; 60 g chili powder; 30 g paprika; 10 g ground cumin; 1-3 g chili flakes; 20 g hot sauce (i like frank's); 30 g brown sugar; 30 g Worcestershire sauce; 15 g apple cider vinegar; 30 g beef bouillon paste (i like better than bouillon); 10 g kosher salt; 1800 g canned kidney beans (i like bush's or 365 brand); water or beef stock (as needed)

By Brian Lagerstrom

I found a quick and easy way to make chili in 30 minutes AND make it taste like its been cooking all day.

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Ingredients

1200 g 80/20 ground beef
250 g white onion, small diced
20 g garlic, 5-6 cloves, pressed
800 g canned, diced tomatoes, drained
425 g canned tomato sauce
800 g canned, fire-roasted tomatoes
2 smoked chipotle peppers in adobo
50 g tomato paste
olive oil
60 g chili powder
30 g paprika
10 g ground cumin
1-3 g chili flakes
20 g hot sauce (i like frank's)
30 g brown sugar
30 g Worcestershire sauce
15 g apple cider vinegar
30 g beef bouillon paste (i like better than bouillon)
10 g kosher salt
1800 g canned kidney beans, i like bush's or 365 brand
water or beef stock, as needed

Metric – US Customary

Instructions

Place ground beef on a sheet tray, flatten into a sheet, and broil on high for 8-10 minutes (8"/20cm) below broiler until browned on top. Allow to cool while you prepare the chili.
While the beef is broiling, dice the onion and press the garlic. Drain the liquid from the diced tomatoes.
Use an immersion blender to combine fire-roasted tomatoes and chipotle peppers in adobo sauce. Blend until smooth.
In a large pot over medium heat, add a long drizzle of olive oil, onion, garlic, and a pinch of salt. Sweat the onion until softened, 5 min.
Add chili powder, paprika, ground cumin, and chili flakes. Stir and toast the spices for 20-30 seconds.
Add the blended tomato mixture, tomato sauce, drained diced tomatoes, and tomato paste. Stir and scrape the bottom of the pot.
Add hot sauce, brown sugar, Worcestershire sauce, cider vinegar, beef bouillon paste, and salt. Stir to combine and simmer for 5 minutes.
Once beef is cooled, break it down into small crumbles and add it into the simmering chili along with drained kidney beans and simmer for a minimum of 10 minutes.
If the chili is too thick, add a bit of water or stock to achieve the desired consistency. Simmer for an additional 2 minutes.
Taste the chili and adjust seasoning if needed with additional salt, apple cider vinegar, brown sugar, and hot sauce to taste. Stir and taste in between adding each ingredient.
I like to top mine with diced onion, sour cream, shredded cheddar, and oyster crackers, but you do you.