Chili for dinner on a Monday night? Oh yea! This one, developed in cooperation with Mom, can be ready in as little as 30 minutes! Since I’m not trying to monetize you, I’ll go ahead and stop here and get to the recipe.

30 Minute Chili

You will need a good sized pot for this. I use my handy dandy dutch oven.

Ingredients

  • 2 tbls olive oil
  • 1 small/medium yellow onion, diced
  • 1lb ground beef
  • 2 small (15oz) cans of
    • Pinto Beans, 1 drained
    • Black Beans, 1 drained
    • Diced Tomatoes, not drained
  • 1 small (15oz) can corn, drained
  • 2 cups beef stock
  • 2 TBLS ground cumin
  • 2 TBLS chili powder
  • 2 TBLS Kosher salt
  • 1 TSP Cayenne Pepper
  • 1 TBLS Fresh Ground Pepper
  • 6 corn tortillas, finely chopped

Cook!

Start by sweating your onions in the olive oil with 1 tbls of salt over high heat. Cook until translucent, add the ground beef and drop the heat to medium. Cook this until nice and brown and cooked through. While this is cooking, get your spices together, excluding the salt. You might or might not need it, so save it until the very end.

Once the ground beef is done, add your spice mix to the beef and cook for about a minute until everything looks good and your house smells like a chili cook-off!

Add the canned tomatoes. Use the juice to deglaze the pot, scrapping any good stuff off the bottom. Then, add the beans, corn and stock. Stir to combine.

Bring this up to a solid simmer and add the chopped tortillas. Reduce heat to medium low and let cook for about 20 minutes. Taste for seasoning, add salt if needed.

Serve with your favorite shredded cheese or a dollop of sour cream.


The tortillas at the end add some texture, but really, their main job is to bind this together so that you have an amazing bowl of chili tomorrow! You can also let this cook longer to really set in the flavors. Change up the beans? Go crazy! Want more heat? Double the cayenne or add a minced jalapeno or 2 for some added kick!

This is a very regular dish at The Smithside because it’s cheap, easy and works well for lunches. If you make this, or any of the recipes listed here, I would like to know how it turned out! Comments are always open!

Published by Don

Lead bottle washer at donburnside.com, host at whiteroofradio.com and tech guru for the MotoringFile family of sites.

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2 Comments

  1. You’re missing an accompanying cornbread recipe but otherwise a solid read. Also, double points for not telling a story about the time you hiked the Appalachian trail and you met a deer that you smoked peyote with that told you of the best way to extract all the smoky flavor of cumin and how for a small investment of $199 you could also buy into a great opportunity to sell world-class Japanese steak knives at a fraction of the cost, be your own boss, and make serious cash, followed by 300 photos of the ingredients in true bokeh fashion followed by an anecdote of you and your dog and a personal covid story and an ad from turbotax and a ‘read more’ link and a ‘accept all cookies’ disclaimer’ and an auto-playing ad and then the recipe. Bravo.

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