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Quick-Cook Chili

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This Quick-Cook Chili is the ultimate weeknight savior, delivering robust, home-style flavor in under forty minutes. By browning ground beef with sweet onions, you build a deep savory foundation that pairs perfectly with the earthy richness of pinto beans. The addition of condensed tomato soup creates a thick, luxurious sauce without the need for complicated roux techniques or long simmering times. It&# 226;ÂÂs a dish that balances protein-packed satisfaction with aromatic spices, making it incredibly comforting after a long day. Perfect for serving over rice, with cornbread, or simply straight from the bowl, this recipe proves that you donâÂÂt need hours of cooking to achieve a meal that feels like it simmered all afternoon. ItâÂÂs a family favorite that disappears fast and leaves everyone happy.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 926.4
Dietary: Gluten-free
Description
This Quick-Cook Chili is the ultimate weeknight savior, delivering robust, home-style flavor in under forty minutes. By browning ground beef with sweet onions, you build a deep savory foundation that pairs perfectly with the earthy richness of pinto beans. The addition of condensed tomato soup creates a thick, luxurious sauce without the need for complicated roux techniques or long simmering times. It&# 226;ÂÂs a dish that balances protein-packed satisfaction with aromatic spices, making it incredibly comforting after a long day. Perfect for serving over rice, with cornbread, or simply straight from the bowl, this recipe proves that you donâÂÂt need hours of cooking to achieve a meal that feels like it simmered all afternoon. ItâÂÂs a family favorite that disappears fast and leaves everyone happy.
Ingredients
  • 1 pound Ground beef
  • 1/2 cup Onion, chopped
  • 16 ounce Canned pinto beans
  • 10 3/7 ounce Tomato soup, condensed
  • 1 tablespoon Chili powder; or as desired
Directions
  1. 1
    Place a large skillet or Dutch oven over medium-high heat.
  2. 2
    Add the ground beef and chopped onion to the hot pan.
  3. 3
    Cook, breaking up the meat with a spoon, until the beef is browned and the onions are tender, about 7-8 minutes.
  4. 4
    Drain any excess fat from the skillet.
  5. 5
    Stir in the canned pinto beans, condensed tomato soup, and chili powder.
  6. 6
    Bring the mixture to a gentle boil.
  7. 7
    Reduce heat to low, cover the skillet, and simmer for 30 minutes, stirring occasionally to prevent sticking.
  8. 8
    Taste and adjust seasoning with additional chili powder or salt if desired.
  9. 9
    Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 926.4kcal
% Daily Value *
Total Fat 20.9g33%
Saturated Fat 7.3g37%
Cholesterol 88.5mg30%
Sodium 202.8mg9%
Total Carbohydrate 123.0g41%
Dietary Fiber 41.0g164%
Sugars 12.5g
Protein 68.7g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a heartier texture, you can drain and rinse the pinto beans before adding them to the chili.

Leftovers store well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve the next day.

To make this recipe vegetarian, substitute the ground beef with an equal amount of cooked lentils or a plant-based ground meat alternative.

Feel free to customize the spice level by adding a dash of cayenne pepper or red pepper flakes along with the chili powder.

Serve with shredded cheddar cheese, diced avocado, sour cream, or fresh cilantro for extra flavor and texture.

Keywords: chili, ground beef, pinto beans, quick dinner, comfort food, easy recipe, one pot meal, family friendly, savory, tomato soup, weeknight meal, hearty, american cuisine, budget friendly, simple cooking, meat and beans, warm dinner, protein rich, classic recipe, pantry staples
Read it online: https://www.chefs-mate.com/recipe/quick-cook-chili/