Martha Stewart 30-Minute Chili

Martha Stewart 30-Minute Chili turns ground beef chuck, kidney beans and smoky chipotles in adobo into a thick, hearty beef chili in 30 minutes. It's an easy weeknight chili recipe for game day, potluck night or cold winter evenings, and it's a one-pot dinner.

Cook the tomato paste with the chili powder, chipotles and cinnamon until it starts to brown, because that short toast is where the deep flavor comes from. Skip it and the chili tastes flat and a little raw, however long it simmers.

Martha stirs in a bottle of mild lager and a pinch of cinnamon, two things most chili recipes leave out. The beer adds depth without bitterness, while the cinnamon rounds out the smoky heat of the chipotles in adobo.

Martha Stewart 30-Minute Chili

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

480

kcal

Ground beef, beans and diced tomatoes simmer into a thick, smoky chili with a little heat from the chipotles. Once the beer and tomato paste reduce, the flavor tastes like it cooked for hours.

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 1/2 ounces each) diced tomatoes in juice
  

• 1 bottle (12 ounces) mild lager beer
  

• 2 cans (14 1/2 ounces each) kidney beans, rinsed and drained
  

• Shredded cheddar cheese (optional)
  

Directions

• Cook onions and garlic: Heat 1 tablespoon vegetable oil in a 6- to 8-quart Dutch oven over medium-high, then add 3 chopped onions and 6 chopped garlic cloves. Season with salt and pepper and cook, stirring now and then, until softened, 3 to 5 minutes.
• Toast the spices: Stir in 1 can (6 ounces) tomato paste, 3 tablespoons chili powder, 2 tablespoons chopped chipotles in adobo and 1/2 teaspoon cinnamon. Cook, stirring, for 2 to 3 minutes, until the mixture starts to brown.
• Brown the beef: Add 3 pounds ground beef chuck to the pot. Break it up with a spoon as it cooks, about 5 minutes, until no pink is left.
• Add tomatoes, beer and beans: Pour in 3 cans (14 1/2 ounces each) diced tomatoes with their juice and 1 bottle (12 ounces) mild lager. Then add 2 cans (14 1/2 ounces each) rinsed and drained kidney beans.
• Simmer the chili: Bring everything to a boil, then reduce to a rapid simmer over medium heat. Cook for about 5 minutes, until the chili thickens slightly and the beans are tender.
• Serve: Ladle the chili into bowls while it's hot. Sprinkle shredded cheddar cheese on top if you like.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular ground beef instead of ground chuck?

Yes, standard ground beef works fine, though ground chuck gives the beefiest flavor and best texture. Look for a package labeled 80 to 85 percent lean, because the fat adds richness to the chili.

How long does leftover chili keep?

Store it in an airtight container in the fridge for three to four days. It also freezes well for up to six months, so a big batch is easy to stretch over several meals.

Can I make this chili ahead of time?

Yes, chili reheats beautifully, so you can make it a day or two before serving. Warm it gently on the stovetop and add a splash of water if it has thickened too much.

What can I use instead of the beer?

Beef broth is the easiest swap, and you can use the same 12 ounces. Stick with a mild lager if you do use beer, such as a pilsner, since a darker beer can turn the chili bitter.

How do I use up the leftover chipotles in the can?

You only need 2 tablespoons, so the rest keeps in the fridge for about a week or in the freezer for up to six months. Stir them into soups, stews, taco fillings or dips for the same smoky heat.