30-Minute Chili Recipe

Photo Credit: Thinkstock

Photo Credit: Thinkstock

Happy National Chili Day! If you’re anything like me, you don’t have time to come home and spend an hour cooking a pot of chili on the stove. Martha to the rescue! I found a great 30-minute chili recipe on her website. Now you can celebrate this holiday AND eat before 8 PM. #Winning


  • 1 tbsp vegetable oil
  • 3 medium onions, chopped
  • 6 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 1 can (6 oz) tomato paste
  • 3 tbsp chili powder
  • 2 tbsp chopped canned chipotle chiles in adobo sauce
  • 1/2 tsp ground cinnamon
  • 3 lbs ground beef chuck
  • 3 cans (14.5 oz each) diced tomatoes in juice
  • 1 bottle (12 oz) mild lager beer
  • 2 cans (14.5 oz each) kidney beans, rinsed and drained


  1. In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high.
  2. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
  3. Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes.
  4. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
  5. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer.
  6. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.

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