Sometimes on busy weeknights, we crave a comforting and flavorful meal without all the fuss. This Easy Weeknight Ground Beef Chili recipe is the perfect solution. It’s a quicker version of my Best Short-Rib Chili, incorporating tricks from my 30-minute bean soup recipes. While we use ground beef here, which means we won’t be browning it, we’ll make up for it by adding smoky chipotle chiles for a deep complexity. This hearty chili can be served with various toppings like grated cheddar cheese, sour cream, onions, scallions, jalapeños, avocado, and cilantro. Enjoy it with some corn chips or warmed tortillas for a delicious and satisfying meal.
Serves 4 to 6
INGREDIENTS:
- 4 tablespoons unsalted butter
- 2 medium onions, grated on the large holes of a box grater (about 1½ cups)
- 2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)
- 1 teaspoon dried oregano
- Kosher salt
- 2 chipotle chiles packed in adobo, finely chopped
- 2 anchovy fillets, mashed to a paste with the back of a fork
- ½ cup Chile Paste (or ¼ cup chili powder)
- 1 tablespoon ground cumin
- ½ cup tomato paste
- 2 pounds boneless ground chuck
- One 28-ounce can whole tomatoes, drained and chopped into ½-inch pieces
- One 15-ounce can red kidney beans, drained
- 1 cup homemade or low-sodium canned chicken stock, or water
- 2 to 3 tablespoons instant cornmeal (such as Maseca)
- 2 tablespoons whiskey, vodka, or brandy (optional)
- Freshly ground black pepper
- Garnishes as desired (see the headnote)
INSTRUCTIONS:
- Melt the butter in a large Dutch oven over medium-high heat. Add the grated onions, minced garlic, dried oregano, and a pinch of salt. Cook, stirring frequently until the onions are light golden brown, which should take about 5 minutes.
- Stir in the finely chopped chipotle chiles, mashed anchovy fillets, Chile Paste (or chili powder), and ground cumin. Cook and stir until the mixture becomes aromatic, around 1 minute. Add the tomato paste and stir until everything is well combined.
- Now add the ground beef to the pot. Use a wooden spoon to break up the beef into pieces while stirring frequently, allowing it to cook until it is no longer pink. The beef doesn’t need to be browned; this process should take about 5 minutes.
- Add the chopped tomatoes, drained kidney beans, chicken stock (or water), and instant cornmeal to the mixture. Stir everything together until well combined. Bring the mixture to a boil and then reduce the heat to a simmer.
- Let the chili simmer for about 30 minutes, stirring occasionally. This allows the flavors to develop and the chili to thicken to the desired consistency.
- If you wish, stir in the whiskey, vodka, or brandy for an extra flavor boost.
- Serve the chili with your choice of suggested garnishes, such as grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avocado, and chopped cilantro. Accompany it with corn chips or warmed tortillas for a delightful meal.
Enjoy your Easy Weeknight Ground Beef Chili – a quick and tasty way to satisfy your chili cravings!
