A useful weeknight chili starts with a defined pot size and a controllable seasoning level. This version uses a half-pound of beef, canned beans and tomatoes. It makes approximately six cups: four generous 1½-cup bowls, or six smaller cups with other food. Measure the finished batch if you need precise portions.
Gather a small batch
Use a deep 3–4-quart saucepan or Dutch oven, a spoon, a can opener and a food thermometer. Allow about 30 minutes, with extra simmering time if you prefer a thicker chili.
- ½ pound (227 g) lean ground beef
- 1 medium onion, chopped
- 1 can kidney beans, 15 ounces, including liquid
- 2 cans diced tomatoes, 14.5 ounces each, including liquid
- 1 tablespoon mild chili-powder blend to start; up to 1 additional tablespoon after tasting
- Optional: ½ teaspoon ground cumin and chopped cilantro or avocado to serve
Use a chili seasoning blend containing several spices. A jar of pure ground cayenne or another hot chile can be far stronger. The tomato and bean liquids supply the initial cooking liquid; draining both changes the recipe.
Cook, then choose the consistency
- Cook the beef and onion over medium-high heat, breaking up the beef. Stir until the onion softens and the meat is cooked. Check the ground beef reaches 160°F; color alone is insufficient.
- Carefully remove excess fat. Stir in beans, tomatoes, the first tablespoon of chili blend and optional cumin. Bring to a simmer, then reduce the heat.
- Cover and simmer gently for 10 minutes, stirring partway through. Taste with a clean spoon. Add more chili blend in small increments, then simmer a few minutes to integrate it.
- For a thicker pot, simmer uncovered, stirring often, until a spoonful holds the consistency you like. For a thinner pot, add water 2 tablespoons at a time. Serve hot.
The ingredient framework comes from Food Hero’s Quick Chili; Yenra splits the seasoning addition and adds portion and texture checks. This adaptation has not been kitchen-tested by Yenra. The beef endpoint follows the federal minimum cooking-temperature chart.
Make it all beans
For a specified meatless variation, omit the beef. Soften the onion in 2 teaspoons oil over medium heat. Add the original undrained kidney beans, plus a second 15-ounce can of black or pinto beans, drained and rinsed. Add the tomatoes and seasoning as above, then simmer until the onion is fully tender and the chili is hot throughout. Mash a few beans against the pot if you want a thicker body. Expect a different finished volume and measure it before dividing.
This variation uses canned, already-cooked beans. Dried kidney beans need their own properly completed preparation; they are not a direct substitution in this short stovetop method. If using a salt-containing chili blend or salted cans, taste before adding extra salt.
Scroll the table sideways. With a keyboard, focus the table and use the arrow keys.
| Problem | Useful adjustment | Check before adding more |
|---|---|---|
| Too thin | Simmer uncovered; stir to prevent catching. | It will also thicken somewhat as it stands. |
| Too thick | Stir in 2 tablespoons water. | Heat through and reassess with a spoonful. |
| Too hot | Dilute with additional cooked beans and tomatoes, or serve smaller portions with plain rice. | The batch and portion count will increase. |
| Flat flavor | Taste for salt, then try a small squeeze of lime in one spoonful. | Approve that sample before changing the whole pot. |
Turn one pot into later meals
For an illustrative six-cup batch, serve three cups tonight and divide the other three into two 1½-cup containers. That is two bowls now and two later. A wide, shallow container cools more effectively than a deep pot.
Refrigerate promptly within two hours, or one hour above 90°F, at 40°F or below. Use within 3–4 days or freeze. Reheat to 165°F and bring this stew to a rolling boil, stirring. Follow USDA’s leftover guidance. Label containers with the date and portion so the plan remains clear.