We are deep into soup season, and I couldn’t be happier about it. We’re expecting a strong cold front in Dallas later this week, and if you need an easy dinner that everyone will enjoy, don’t miss this 30-Minute Chili.
I almost always double the recipe and freeze half for dinner another night. It doesn’t require much more time, and you’ll be thankful to have a quick dinner you can pull out of the freezer.
Although this chili is good on its own, my family likes it best over Fritos and topped with cheese and fresh or pickled jalapeños. If you like more spice, add a sprinkle of dried chipotle pepper or cayenne.
30-Minute Chili
1 lb ground beef or turkey
1 cup chopped onion
2 cloves garlic, minced (or ½ t garlic powder)
1 14.5 oz can petite diced tomatoes
1 16 oz can dark red kidney or pinto beans, drained
1 8 oz can tomato sauce
4 T chili powder
½ t dried basil
½ t salt (plus more, to taste)
¼ t pepper
In a large soup pot or Dutch oven, cook ground beef or turkey, onion, and garlic until meat is browned. Drain liquid. Add undrained tomatoes, beans, tomato sauce, chili powder, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for at least 20 minutes.
Taste for seasoning and add more salt and pepper if needed. If desired, thicken with a slurry–combine 1 T corn starch and ½ cup cold water. Add to chili and continue to simmer uncovered until thickened.
Enjoy!
