THE RECIPE JOURNAL · Main Course
Beef Chili in a Snap
This hearty and flavorful chili comes together quickly, making it perfect for busy weeknights. Packed with tender beef and warm spices, it’s a comforting meal that everyone will love.
FROM THE KITCHEN • Beef Chili in a Snap
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by browning the ground beef in a large pot over medium-high heat. Break it up as it cooks until it’s nicely browned and crumbly, which should take about 5 to 7 minutes. Then, toss in the chopped bell pepper and onion, stirring everything together until the veggies soften—this usually takes around 5 minutes. Once that’s done, drain off any excess grease.
02
Step 2
Next, add the corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and a little mustard to the pot. Give it all a good stir, then cover the pot and let it simmer over medium heat for 20 minutes.
03
Step 3
After that, uncover the pot and turn the heat down to low. Let it cook gently for another 20 minutes or so, until the beans are tender and the flavors have melded together nicely. Give it a taste and adjust the seasoning if you need to before serving.
Why you’ll love it
This dish is packed with bold flavors and comes together quickly, making it perfect for busy weeknights. It’s hearty, comforting, and satisfying without requiring hours of simmering. Plus, it uses ingredients you likely have on hand.
How to serve
Serve with a dollop of sour cream and a sprinkle of shredded cheese on top. Cornbread or tortilla chips make great sides to scoop up every bite. A simple green salad can add a fresh contrast to the rich chili.
Storage & leftovers
Let the chili cool completely before storing it in an airtight container. It keeps well in the fridge for up to four days. You can also freeze leftovers for up to three months—just thaw and reheat gently on the stove or in the microwave.
