Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes 30-Minute Chili 4.0 (417) 29 Reviews Canned chipotles, cinnamon, and beer boost the flavor of this quick dinner. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 9, 2025 Rate PRINT Share Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 8 Jump to recipe This quick chili recipe comes together in 30 minutes and is packed with flavor. It uses traditional chili ingredients like ground beef, kidney beans, and canned tomatoes but ups the ante with pantry power players like canned chipotles in adobo and ground cinnamon, plus a bottle of beer for added depth. You’ll need three onions and six cloves of garlic, which you can either prep by hand or chop using a food processor (which will help cut down on tears). The recipe makes a nice large batch, so you’ll likely find yourself with leftovers if you’re not feeding a crowd. Pack it up and freeze for future meals or use it to top baked potatoes, nachos, burgers, and more. One-Pot Dinner Recipes You Can Make in 30 Minutes or Less Jake Sternquist Key Ingredients for Our 30-Minute Chili Meat: If you’re able to find ground chuck, it will lend your chili the beefiest flavor and best texture, but standard ground beef—which typically contains some leaner cuts as opposed to all chuck—can be used as well. If you’re purchasing ground beef, choose an option labeled 80 to 85-percent lean as the fat will contribute richness and added flavor. Tomatoes: You’ll need three cans of diced tomatoes, plus one can of tomato paste, for this recipe. If you’re watching your sodium, opt for reduced-sodium or even salt-free canned tomatoes. Beans: Our 30-minute chili calls for firm, meaty kidney beans which add plenty of heft to this quick recipe. Drain and rinse them before using, and just like with canned tomatoes, look for a reduced-sodium or salt-free option if you're watching your salt intake. Allium: You’ll need three large onions and six cloves of garlic. To cut down on prep time, use a food processor to pulse the onions and/or a garlic press to finely mince the cloves. Chipotles: We look to canned chipotles in adobo sauce for their smoky flavor and kick of heat. You’ll need two tablespoons for this recipe, which will leave you with a few chiles left in the can. They’ll last for a week or so in the fridge or up to six months in the freezer and can be added to soups, stews, taco fillings, dips, and so much more. Beer: Choose a mild lager, such as a pilsner, for this recipe, which will bring just the right amount of depth without too much bitterness. Lagers have a crisper, cleaner flavor than darker, more weightier beers like ales. For a thicker chili: Use a wooden spoon to mash some of the beans against the side of the pot. Alternatively, let the chili simmer for an extra 10 to 15 minutes longer before serving. How to Make Chili Ahead of Time Chili is a fantastic meal to make ahead of time and reheat when you're ready to serve. Stored in an airtight container, this chili recipe can be refrigerated for three to four days or frozen for up to six months. Cook Mode (Keep screen awake) Ingredients 1 tablespoon vegetable oil 3 medium onions, chopped 6 garlic cloves, chopped Coarse salt and ground pepper 1 can (6 ounces) tomato paste 3 tablespoons chili powder 2 tablespoons chopped canned chipotle chiles in adobo sauce ½ teaspoon ground cinnamon 3 pounds ground beef chuck 3 cans (14.5 ounces each) diced tomatoes in juice 1 bottle (12 ounces) mild lager beer 2 cans (14.5 ounces each) kidney beans, rinsed and drained Shredded cheddar cheese (optional) Directions Jake Sternquist Cook onions and garlic: In a Dutch oven or large (6- to 8-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes. Jake Sternquist Add tomato paste, chili powder, chipotles, and cinnamon: Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Jake Sternquist Add beef and cook: Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes. Jake Sternquist Add tomatoes, beer, and beans: Add tomatoes with their juice, beer, and beans. Jake Sternquist Simmer and cook: Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Jake Sternquist Serve: Sprinkle with cheese, if desired. What to Serve With 30-Minute Chili Toppings: One of the best parts of serving chili is all the toppings that go with it. Besides shredded cheese, consider setting out sour cream, diced avocado, chopped cilantro or scallions, and a crunchy corn chip like Fritos or tortilla chips. Sides: You can never go wrong with white or brown rice, cornbread, or a crunchy slaw (you can whip up this quick coleslaw in mere minutes while the chili simmers). Using Up Leftover Chili Got leftovers? We're envious! There are so many ways to put it to use leftover chili. Here are some of our favorites: Spooning it onto baked potatoes, hot dogs, burgers, or french friesLayering it onto a platter of nachosBlending it with cream cheese and shredded cheddar cheese for a quick dipMaking Frito pie (individual bags of Fritos optional but recommended) 5 More Chili Recipes to Try: White Bean Chicken Chili Texas Red Chili No-Bean Chili Weeknight Vegetarian Chili Hearty Turkey Chili Originally appeared: Everyday Food, March 2007 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.