30 Minute Chili

Name: 30 Minute Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 pounds Ground Chicken or Turkey; 250 grams white onion, small diced, 1 large; 20 grams garlic, pressed, 5-6 cloves; 2 cans diced tomatoes, 14.5oz/411g, drained; 1 can tomato sauce, 425g; 1 can fire-roasted tomatoes, 28oz/800g; 50 grams tomato paste; 1 Olive oil; 60 grams chili powder; 30 grams paprika; 10 grams ground cumin; 1-3 grams Chili flakes; 20 grams hot sauce, i like frank’s; 30 grams brown sugar; 30 grams Worcestershire sauce; 15 grams cider vinegar; 30 grams chicken bouillon paste, i like better than bouillon; 10 grams salt; 4 cans black beans, 16oz/450g, i like bush’s or 365 brand; 1 Water or chicken stock, as needed

A hearty and flavorful chili made with ground beef, beans, and a blend of spices, perfect for a quick weeknight meal.

30mCook

15mPrep

MedDifficulty

0Forks

4Cooked

tex-mexhealthyfamilybig batch

Ingredients

2.5 poundsGround Chicken or Turkey
250 gramswhite onion, small diced (1 large)
20 gramsgarlic, pressed (5-6 cloves)
2 cansdiced tomatoes (14.5oz/411g, drained)
1 cantomato sauce (425g)
1 canfire-roasted tomatoes (28oz/800g)
50 gramstomato paste
1Olive oil
60 gramschili powder
30 gramspaprika
10 gramsground cumin
1 gramsChili flakes
20 gramshot sauce (i like frank’s)
30 gramsbrown sugar
30 gramsWorcestershire sauce
15 gramscider vinegar
30 gramschicken bouillon paste (i like better than bouillon)
10 gramssalt
4 cansblack beans (16oz/450g, i like bush’s or 365 brand)
1Water or chicken stock (as needed)

Instructions

Step 0 of 10 completed

Place ground beef on a sheet tray, flatten into a sheet, and broil on high for 8-10 Brown chicken or turkey for 10 minutes (8”/20cm) below broiler until browned on top. Allow to cool while you prepare the chili.

While the chicken or turkey is broiling, dice the onion and press the garlic. Drain the liquid from the diced tomatoes.

Use an immersion blender to combine fire-roasted tomatoes and chipotle peppers in adobo sauce. Blend until smooth.

In a large pot over medium heat, add a long drizzle of olive oil, onion, garlic, and a pinch of salt. Sweat the onion until softened.

Add chili powder, paprika, ground cumin, and chili flakes. Stir and toast the spices for 20-30 seconds.

Add the blended tomato mixture, tomato sauce, drained diced tomatoes, and tomato paste. Stir and scrape the bottom of the pot.

Add hot sauce, brown sugar, Worcestershire sauce, cider vinegar, chicken boullion paste, and salt. Stir to combine and simmer for 5 minutes.

Once beef is cooled, break it down into small crumbles and add it into the simmering chili along with drained black beans and simmer for a minimum of 10 minutes.

If the chili is too thick, add a bit of water or stock to achieve the desired consistency. Simmer for an additional 2 minutes.

Taste the chili and adjust seasoning if needed with additional salt, apple cider vinegar, brown sugar, and hot sauce to taste. Stir and taste in between adding each ingredient.