Go Back
–+ servings
Featured image for weeknight chili.
Print

Best Weeknight Chili

This Weeknight Chili is the best cozy, hearty dinner you can throw together on a busy night and know everyone will love. It’s rich, savory, and packed with lots of chili flavor, but it comes together with simple ingredients and makes plenty of leftovers for easy lunches throughout the week.
Course Main Course
Cuisine American
Keyword weeknight chili
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 351kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium yellow onion, diced small
  • 1 small red bell pepper, diced small
  • 1½ lbs. ground beef, I used 85/15
  • 4-5 cloves garlic, minced
  • 3 Tbsp. tomato paste
  • 1 (1.48 oz.) packet chili seasoning mix, I used Lawry’s. If you can only find 1 oz or 1.25 oz. packets, that works, too. You may need to taste and adjust, adding 1 tsp. Chili powder for a more chili-forward flavor.
  • 1 tsp. smoked paprika
  • 1½ tsp. kosher salt, plus more to taste
  • 1/2 tsp. black pepper
  • 1 Tbsp. worcestershire sauce
  • 1 (28 oz.) can fire-roasted crushed tomatoes
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 1 cup low-sodium beef broth
  • 1 (15 oz.) can kidney beans, drained and rinsed
  • 1 (15 oz.) can pinto or black beans, drained and rinsed
  • 1 Tbsp. dark brown sugar
  • 1 tsp. unsweetened cocoa powder
  • 1-2 tsp. apple cider vinegar, to finish

For serving

  • Shredded cheddar, sour cream, sliced green onions, finely diced red onion, avocado, cilantro, jalapeños, and/or tortilla chips
  • Cornbread
US Customary - Metric

Instructions

  • Sauté the vegetables: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and bell pepper and cook for ~4-5 minutes Start Timer, until they begin to soften.
    1 Tbsp. olive oil, 1 medium yellow onion, 1 small red bell pepper
    Side-by-side of adding the diced onion and bell pepper to large dutch oven with olive oil.
  • Brown the beef: Add the ground beef and season with a little salt and pepper. Cook for 6-8 minutes Start Timer, breaking it into crumbles, until deeply browned. Try not to constantly stir it. Let some of the beef sit against the hot pan long enough to actually brown rather than steam.
    1½ lbs. ground beef, 1½ tsp. kosher salt, 1/2 tsp. black pepper
    Side-by-side of browning the beef with the cooked onion and bell pepper.
  • Build the flavor base: Add the garlic and tomato paste. Cook for about 2 minutes Start Timer, stirring frequently, so the tomato paste has time to develop color and fragrance and turn deep red.
    4-5 cloves garlic, 3 Tbsp. tomato paste
    Side-by-side of adding the garlic and tomato paste to cooked beef and veggies and stirring to let cook for a few minutes.
  • Season: Add the chili seasoning mix, smoked paprika (more chili powder if desired), and the remaining salt and pepper. Cook for another 30-60 seconds, stirring constantly, until fragrant.
    1 (1.48 oz.) packet chili seasoning mix, 1 tsp. smoked paprika
    Side-by-side image of adding the seasonings to the cooked meat and veggies and letting cook for a few minutes.
  • Add everything else: Stir in the Worcestershire sauce, crushed tomatoes, diced tomatoes, beef broth, beans, brown sugar, and cocoa powder. Bring to a gentle boil.
    1 Tbsp. worcestershire sauce, 1 (28 oz.) can fire-roasted crushed tomatoes, 1 (14.5 oz.) can fire-roasted diced tomatoes, 1 cup low-sodium beef broth, 1 (15 oz.) can kidney beans, 1 (15 oz.) can pinto or black beans, 1 Tbsp. dark brown sugar, 1 tsp. unsweetened cocoa powder
    Adding the tomatoes and beans to chili and letting simmer for 20-25 minutes to thicken.
  • Simmer: Reduce the heat to medium-low and simmer uncovered for 20-25 minutes Start Timer, stirring occasionally. If you’d like a thicker chili, simmer longer if you have the time! If it becomes too thick, feel free to add a splash of beef broth.
  • Finish and season: Remove from the heat and stir in 1 teaspoon apple cider vinegar. Taste and add the second teaspoon if needed, along with additional salt or pepper.
    1-2 tsp. apple cider vinegar
    Side-by-side photo of adding apple cider vinegar to the chili at the end and stirring with wooden spoon.
  • Serve: Serve with plenty of toppings and cornbread!
    Shredded cheddar, sour cream, sliced green onions, finely diced red onion, avocado, cilantro, jalapeños, and/or tortilla chips, Cornbread
    Side-by-side of finished chili in dutch oven with ladle and then served in a bowl with toppings.

Notes

  • Dice the vegetables small: Smaller pieces soften quickly and blend right into the chili, which is especially nice for picky eaters. Need some tips? Check out these step-by-step How To Cut An Onion (7 Ways!) and How To Cut A Bell Pepper posts for all my tips and tricks!
  • Taste before adding more seasoning: Chili seasoning packets can vary in size and saltiness, so give the chili a taste toward the end and adjust the salt or chili powder as needed.
  • Store: Let the chili cool, then store it in an airtight container in the refrigerator for up to 4 days.
  • Freeze: Chili freezes beautifully! Cool completely, then portion into freezer-safe containers or bags and freeze for up to 3 months.
  • Reheat: Thaw frozen chili overnight in the refrigerator, then reheat gently on the stovetop or in the microwave until hot. Add a splash of beef broth or water if it has thickened too much.

Nutrition

Serving: 1 ¾ cup | Calories: 351kcal | Carbohydrates: 9g | Protein: 21g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 722mg | Potassium: 604mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1226IU | Vitamin C: 29mg | Calcium: 43mg | Iron: 3mg