Recipe: 30 Minute Chili

Martha Stewart
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Prep Time

  • 25 minutes

Total Time

  • 30 minutes


  • Serves 8


  • 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)


  1. 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.
  2. 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.
  3. 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.

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