A quick and easy chili is something all cooks should have in their arsenal with this recipe, a satisfying and family-friendly meal is less than an hour away. We found that browning the ground meat gave it a pebbly texture with the quick cooking time, so we sautéed it in our Dutch oven just until it was no longer pink. Store-bought chili powder packed a flavor punch; we added a generous amount, along with some cumin and garlic, and bloomed their flavors. We processed half of the beans with half of the tomatoes to create a thick and flavorful base for our chili in record time. Serve with your favorite chili toppings.
- Yield: 6 Servings
- Total Time: 45 Minutes
- 2 (15-ounce) cans red kidney beans, rinsed
- 2 (14.5-ounce) cans diced tomatoes
- 1½ pounds 85 percent lean ground beef
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- ¼ cup chopped fresh cilantro
- Salt and pepper
- Process half of beans and half of tomatoes and their juice in food processor to coarse paste, about 30 seconds.
- Combine ground beef and onion in Dutch oven and cook over medium heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Stir in garlic, chili powder, cumin, and sugar and cook until fragrant, about 1 minute. Stir in bean-tomato mixture and remaining beans and tomatoes and their juice, and bring to simmer. Reduce heat to low, cover, and cook, stirring occasionally, until thickened, about 15 minutes. Off heat, stir in cilantro and season with salt and pepper to taste. Serve.