Easy 30-Minute Smoky Beef and Black Bean Chili – Don’t have all day for chili to simmer? No problem!! This EASY, hearty chili with lovable SMOKY warmth is prepared in half-hour! PERFECT for busy weeknights!!
- 2 pounds lean ground beef (85 to 90% lean)
- 1 large/extra-large sweet Vidalia onion, diced small
- 4 to 5 garlic cloves, finely pressed or minced
- one 15-ounce can black beans (I used no-salt added), drained and rinsed
- one 15-ounce can red kidney beans (I used low-salt), drained and rinsed
- one 14.5-ounce can petite diced fire-roasted tomatoes (regular petite diced tomatoes may be substituted)
- one 8-ounce can tomato sauce (I used no-salt-added)
- two 4-ounce cans fire-roasted diced green chiles (regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness)
- about 1 to 2 cups water, chicken or vegetable broth, or as desired
- 1 to 1.5 tablespoons chili powder (I used 1.5)
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika (regular paprika may be substituted)
- 2 to 3 teaspoons kosher salt, or taste (see step 3. below)
- 1 teaspoon freshly ground black pepper, or to taste
- pinch cayenne pepper, optional and to taste
- 2 to 4 bay leaves
- 1 to 3 teaspoons granulated sugar, optional and to taste
- 1 tablespoon lemon or lime juice
- sour cream, green onions, shredded cheese, crushed tortilla chips, crackers, etc.; all optional for garnishing
- To a large Dutch oven, add the beef, onion, and cook over medium-high heat until beef is cooked through and onions are translucent about 7 minutes; crumble the beef as it cooks and stirs intermittently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the black beans, kidney beans, fire-roasted tomatoes, tomato sauce, green chiles, water/broth (if you prefer thicker chili starts with 1 cup), chili powder, cumin, chili powder, smoked paprika, salt (Note – there’s already salt in the many of the canned goods but I chose no-salt-added products when possible. Depending on the saltiness of your products, the amount of salt you add will vary), pepper, optional cayenne, bay leaves, and stir to combine.
- Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
- Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes and tomato sauce), optional lemon/lime juice (brightens up the flavor), and additional salt, pepper, etc. if desired.
- Remove bay leaves, ladle into bowls, and optionally garnish with your favorites. Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.
Adapted from Slow Cooker Beef Chili and Easy 30-Minute Turkey Chili
RECIPE NOTES AND TIPS:
- I used fire-roasted tomatoes and fire-roasted green chiles but you can choose milder versions of those products (and/or reduce the green chiles to 1 can or omit) and scale the amount of chili powder down to 1 tablespoon if you’re cooking for those who are more sensitive to spices.