Make this Quick Chili recipe. It's easy to make and full of flavor.
- 1 tablespoon salt
- 3 cloves garlic minced
- 1 cup water
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 tablespoons white sugar
- 1 teaspoon ground black pepper
- 2 pounds ground beef
- 1 (8 ounce) can tomato sauce
- 1 onion, finely diced
- 1 (14.5 ounce) can diced tomatoes
- 2 (14.5 ounce) cans italian-style diced tomatoes
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can pinto beans
- 1 tablespoon hot pepper sauce
- Carbohydrate 51.6109575146927 g
- Cholesterol 616.8856232 mg
- Fat 139.439023505538 g
- Fiber 7.92417505250758 g
- Protein 175.119780670298 g
- Saturated Fat 53.6485388490712 g
- Serving Size 1 1 recipe (1440g)
- Sodium 821.153678778516 mg
- Sugar 43.6867824621851 g
- Trans Fat 20.0941873686829 g
- Calories 2195 calories
Step-by-step
- In a large stock pot lightly brown ground beef, and drain if needed.
- Add onion and garlic and cook until onion is translucent.
- Add tomatoes, diced tomatoes with chili peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.
Deep crimson broth clings thickly to browned beef crumbles while earthy aromas of cumin and chili powder rise from the heavy bottom of the stock pot. Ground beef forms the savory foundation of this dish, requiring thorough browning over medium-high heat to develop deep Maillard reactions before aromatics enter the pot. When cooking the diced onions and minced garlic immediately after the meat, scrape the bottom of the pan frequently to release any fond, which adds profound depth to the final flavor profile without requiring hours of simmering. Adding a touch of white sugar balances the natural acidity present in canned tomato sauce and Italian-style diced tomatoes, neutralizing any sharp sourness that can overpower the palate during the thirty-minute simmer.
Managing Moisture and Texture
Achieving the right consistency relies entirely on water management during reduction. If the mixture appears too thin after combining the kidney beans, pinto beans, and liquids, leave the lid off the stock pot entirely and let the heat maintain a gentle simmer until excess moisture evaporates, leaving behind a rich, coating consistency that clings properly to a spoon.
- Drain excess fat from the ground beef after browning if the rendered volume exceeds a quarter cup to prevent an oily surface film on the finished chili.
- Store leftovers in an airtight glass container in the refrigerator for up to four days, noting that the spices will meld further and taste more prominent on the second day.
- Pair this heavily spiced, protein-dense bowl with plain steamed white rice or warm cornbread to naturally temper the heat of the hot pepper sauce.
