Best 6 40 Minute Chili Recipes

THE BEST CHILI

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.

CHILI FOR A CROWD

Steps:

• 1. In a large skillet, cook the ground beef in batches, over medium heat, until no longer pink.
• 2. Drain each batch and put in a large stock pot.
• 3. Add beans (do not drain) and chopped onion.
• 4. Add chili mixes according to package directions.
• 5. Lower heat to medium-low, cover and let simmer for 1 to 1 1/2 hours.
• 6. Remove from heat and let sit for 30 minutes (so flavors can meld).
• 7. Serve with your favorite garnishes.

THIRTY MINUTE CHILI

Steps:

• Crumble the beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, and mix in the tomatoes, kidney beans and chili seasoning mix. Reduce heat to medium, and simmer for 15 minutes.

40 MINUTE CHILI

Steps:

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

30-MINUTE CHILI

Steps:

• Heat a large nonstick skillet over medium heat. Add the ground beef and cook for 8 to 10 minutes, breaking it into 3/4 inch or so crumbles and stirring occasionally. Drain off the fat.
• Stir in the beans, broth, tomatoes and chili powder, and bring to a boil. (You can hold back some of the broth if you want a thicker chili - it depends on whether you add extra beans or tomatoes. Or just cook it longer to reduce).
• Reduce heat, cover and simmer 20 minutes to develop flavors, stirring occasionally.
• Serve with toppings, as desired.

ONE-HOUR TEXAS CHILI

Steps:

• In a large heavy skillet, heat the dried ancho and chipotle chiles on medium-high heat about a minute on each side. Turn off the heat, cover the chiles with water and soak them until rehydrated, about 30 minutes.
• Meanwhile, in a Dutch oven or other large pot over medium heat, heat 1 tablespoon vegetable oil or bacon fat. Add the onions and sauté until they start to brown, about 10 minutes. Add the garlic and cook for 30 more seconds. Transfer to a blender.
• Form the ground beef into balls the size of marbles. Return the Dutch oven to medium heat, add 1 tablespoon vegetable oil or bacon fat and, when it is hot, add the meatballs. Stir occasionally until lightly browned, about 10 minutes, then remove from the heat.
• Drain the chiles well, and remove and discard stems and seeds. Add the chiles to the blender. Add the canned chipotles, if using, pequin chiles or cayenne, cumin, oregano, cloves, cinnamon and 1 cup water. Blend until smooth. Add to the Dutch oven with the browned meatballs along with 4 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
• Adjust salt and pepper to taste. If the chili looks too thin, slowly stir in the masa harina. Add the lime juice, and simmer for 15 minutes more. Serve topped with grated cheese, diced onions, pickled jalapeños and sour cream. Or serve as Frito pie: For each serving, mound 1 cup Fritos in a bowl and top with 1 cup chili, ¼ cup grated cheese, 1 tablespoon diced onions, sliced jalapeños and sour cream.