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–+ servings
bowl of chili with shredded cheese and corn chips

The Best Chili Recipe in less than 30 minutes

Ashley
The best chili recipe is hearty, beefy and made in less than 30 minutes! This will be a hit around the family dinner table and a great recipe to add to your meal planning rotation! This is one of our family's go to healthy comfort foods during cooler times of the year!
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Course Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 1 lb Ground beef (can substitute ground elk or ground venison)
  • 1 small Onion yellow
  • 4 cloves Garlic minced
  • 1 stick Celery diced thinly
  • 2 Tbsp Chili powder organic
  • 1 Tbsp Smoked paprika organic
  • 2 tsp Salt redmond's real salt
  • 1 can Tomato sauce organic
  • 1 can Diced tomatoes organic
  • 1 can Pinto beans organic
  • 1 can Black beans organic
  • 1 can Kidney beans organic

Instructions
 

  • With a large pot over medium high heat, add a little grease (about a tablespoon of either butter, lard, or olive oil).
  • Once that has melted, add 1 lb Ground beef .
  • While the ground beef is browning, dice the 1 small Onion, mince the 4 cloves Garlic, and chop the 1 stick Celery.
  • Add the veggies to the pot with the ground beef, continue to break up any clumps of ground beef.
  • Cook until the ground beef is no longer pink, and the veggies are soft and fragrant.
  • While that is finishing up, drain 1 can Pinto beans, 1 can Black beans, and 1 can Kidney beans then rinse them thoroughly.
  • Next add the 2 Tbsp Chili powder, 1 Tbsp Smoked paprika, 2 tsp Salt, 1 can Tomato sauce, 1 can Diced tomatoes, and all the rinsed beans.
  • Mix intermittedly, and once the chili begins to bubble, reduce the heat to medium heat.
  • Allow it to cook for about 5 more minutes stirring occasionally.
  • Serve with your favorite toppings and sides!

Notes

Toppings to consider:
Sides to enhance the meal:
Beans: If you are using canned beans, be sure to rinse and drain them. I like to pour out the can into a strainer and thoroughly rinse them before adding to the chili.
Thick Chili: To achieve this, I leave a lid off the pot while cooking so that any excess water can evaporate easily.
Double and Freeze: I regularly double this recipe and freeze half for later. To freeze, I place in a gallon Ziplock bag and freeze flat (like a sheet of paper). Once it is frozen I can store upright and out of the way. It also helps when thawing by allowing it to thaw more quickly. If stored properly, you can keep chili frozen for up to six months. When you are ready to use, move it from the freezer to the fridge overnight and reheat over medium heat for dinner time.  
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