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Quick stovetop chili

Quick stovetop chili

This chili is super quick, easy and fast to make.
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Course: Main Course
Cuisine: American
Keyword: 2 hour chili, chili, chili recipe, easy chili, easy fast chili, fast chili, quick chili, stovestop chili, stovetop chili recipe
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8 people
Calories: 195kcal
Cost: $20

Ingredients

For chili

  • 1 pound ground beef 90/10
  • 4 garlic cloves minced
  • 1/2 onion chopped
  • 1 tbsp chili powder dried
  • 1 tsp oregano dried
  • 2 tsp smoked paprika dried
  • 1 tsp coriander dried
  • 1/2 tsp cumin dried
  • 1 tbsp olive oil
  • 6 oz tomato paste
  • 1 7oz can mild green chilis
  • 1 14.5oz can fire roasted tomatoes
  • 1 15.5oz can kidney beans drained and rinsed
  • 1 15.5oz can red beans drained and rinsed
  • 1 15.5oz can black beans drained and rinsed
  • 1 serrano pepper seeded
  • 1/4 cup cilantro fresh
  • 6 cups water
  • 6 tsp better then beef bouillon
  • 1 green pepper roasted and seeded
  • 1 red pepper roasted and seeded
  • 1/2 lime juiced

For toppings

  • cheddar cheese
  • sour cream
  • cilantro
  • green onions
  • lime wedges

Instructions

For chili

  • Heat olive oil over med high heat in a large soup pot. Once heated, add n chopped onion and cook for 5 minutes stirring often. Once onions are tender, add in the minced garlic and stir for one minute,
  • Add in ground beef and all the dry ingredients and stir well. Once beef is cooked through, add in the tomato paste and stir until the paste is well combine.
  • Add in the serrano pepper, tomatoes, green chilis and cilantro and mix well. Add in the water and better then bouillon paste and stir. Cover chili and bring to a boil. Once it hits a boiling point, turn heat down to medium.
  • Meanwhile, roast your red an green peppers either on a gas stove burner, or under a broiler. Once roasted and skin is completely black, cut open and let cool for 10 minutes. Peal the black skin off the peppers and discard. Remove the seeds and ribs from the peppers and discard. Chop peppers up nicely and add to the chili.
  • Drain the beans into a strainer and rinse until all the canned juice is removed. Add the beans into the chili and stir well.
  • Juice one half of a lime ad add to the chili. Mix well, cover and simmer for 2 hours.

For toppings

  • Spoon chili into bowls, top with your favorite toppings. I personal like sharp cheddar cheese, sour cream, cilantro, green onions and a lime wedge. Serve and enjoy!

Nutrition

Serving: 13.5oz | Calories: 195kcal | Carbohydrates: 8g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 249mg | Potassium: 485mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1438IU | Vitamin C: 38mg | Calcium: 39mg | Iron: 2mg