I made this for dinner yesterday, and it was the perfect chili for this time of year: hearty, filling, warm, and really easy to make! Lots of canned foods, so very cheap as well. This version makes the perfect amount for 2 people with some leftovers. Double or triple it and you’ll have soup for the whole week!
Also fun fact….it has beer in it!
Its adapted from the recipe for 30-minute chili on marthastewart.com.
1 Tbl vegetable oil Heat the oil in a large pot over medium-high heat. Add the onions and garlic and cook until softened, about 3-5 minutes. Season with salt and pepper. Add the tomato paste, chili powder, ground cinnamon, and chiles and cook 2-3 minutes. Add the ground beef and cook another 5 minutes, breaking up the ground beef and making sure that it gets browned all over. Add the cans of diced tomatoes with their juice, the beer, and the can of kidney beans (without their juice). Bring to a boil and then simmer for 5-10 minutes, until kidney beans are nice and tender. Serve into bowls and sprinkle with grated cheese. I recommend eating this with corn chips!30 Minute Chili
Ingredients
2 medium onions, chopped
3 cloves garlic, chopped
salt and pepper
3 oz tomato paste
2 Tbl chili powder (or more if you want more heat)
1/2 tsp ground cinnamon
4 oz canned green chiles in sauce, diced
1 1/2 lb. ground beef
2 cans (14.5 oz each) diced tomatoes
1 can (14.5 oz) kidney beans
6 oz lager beer (I used PBR!)
cheddar cheese, gratedInstructions