Best 40 Minute Chili Recipes

EASY HOMEMADE CHILI

Easy Homemade Chili image

Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.

Provided by Tobi Hargis

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 ½ cups water
1 pinch chili powder
1 pinch garlic powder
salt and pepper to taste

Steps:

In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g

40 MINUTE CHILI

40 Minute Chili image

Make and share this 40 Minute Chili recipe from Food.com.

Provided by CatRep2

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs hamburger
1 minced onion
1 (40 ounce) can chili mild beans
1 (10 3/4 ounce) can tomato soup
3 cups tomato juice
1 cup water
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/4 teaspoon paprika

Steps:

Brown Meat and onions and drain fat.
Add remaining ingredients.
simmer for 45 minutes.

THE BEST CHILI

The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

30-MINUTE CHILI

30-Minute Chili image

This easy chili recipe makes eight one-cup servings; if you reserve half, you'll also have enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs meal for later in the week.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 30m

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
3 medium onions, chopped
6 garlic cloves, chopped
Coarse salt and ground pepper
1 can (6 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons chopped canned chipotle chiles in adobo sauce
1/2 teaspoon ground cinnamon
3 pounds ground beef chuck
3 cans (14.5 ounces each) diced tomatoes in juice
1 bottle (12 ounces) mild lager beer
2 cans (14.5 ounces each) kidney beans, rinsed and drained
Shredded cheddar cheese (optional)

Steps:

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