Quick and Easy Chili

Kyra Watts
Southern Kitchen
Quick and easy Chili

About the recipe

For those times when you want chili but don’t want to wait hours to cook larger pieces of cubed beef, this is the recipe for you.

Serves: 8

Hands On Time: 45 minutes

Total Time: 45 minutes


1 tablespoon vegetable oil

1 pound ground beef

Kosher salt and freshly ground black pepper

1 yellow onion, diced

1 poblano pepper, seeded and diced

4 cloves garlic, minced

4 chipotles in adobo, minced

2 tablespoons chili powder

4 teaspoons cumin

1 cup beer

1/2 cup crushed corn chips

2 cups crushed tomatoes

2 cups chicken broth

Shredded cheddar cheese, for serving

Sour cream, for serving

Cilantro leaves, for serving


In a large skillet, heat the oil over medium heat. Add the ground beef and cook, stirring frequently to break up large chunks, until browned, about 5 minutes. Season to taste with salt. Add the onion and poblano and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, chipotle, chili powder and cumin and cook, stirring, until toasted and fragrant, about 1 minute. Stir in the beer, bring to a simmer, and scrape up any browned bits from the bottom of the pan.

Add the crushed corn chips and continue to cook, stirring, until the chips soften, about 30 seconds. Add the tomatoes and chicken broth and return to a simmer. Cook until the chili thickens, about 15 minutes. Season to taste with salt and pepper. Serve topped with cheddar cheese, sour cream and cilantro.