Martha Stewart 30-Minute Chili Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

A bowl of Martha Stewart 30-minute chili is what I make when I want something hearty on a weeknight but don’t want to stand at the stove all evening. It’s rich and smoky, packed with ground beef and kidney beans in a thick tomato base, with a small amount of brown sugar rounding out the spice. The texture lands somewhere between a thick stew and a loose chili — spoonable, never soupy. This version is inspired by Martha Stewart’s straightforward American home cooking.

From start to finish it takes 30 minutes: 10 minutes of prep and 20 minutes at the stove. There’s nothing fussy here — one pot, pantry spices, and a stir every so often. It fits a busy Tuesday just as well as a weekend gathering, and it scales up easily for a potluck or game-day crowd.

Why This Martha Stewart 30-Minute Chili Works

Toasting the spices in the hot fat before any liquid goes in is the step that gives this chili its depth. One minute of constant stirring wakes up the chili powder and cumin, and the tomato paste gets cooked down right after so it loses its raw edge.

Using 90% lean ground beef means you get beef flavor without a greasy pot, so there’s no need to drain anything. Simmering uncovered for the last 10 to 15 minutes lets the liquid reduce and concentrate while the beans soak up the seasoning.

What You’ll Love About It

• Fast weeknight dinner — On the table in 30 minutes from a single pot.
• Bold smoky flavor — Smoked paprika and toasted spices do the heavy lifting.
• Pantry-friendly ingredients — Canned tomatoes, beans, and everyday spices.
• Feeds a crowd — Six generous servings with plenty of topping options.

Ingredients

Everything below is easy to find at a regular grocery store. Use 90% lean ground beef so the chili stays rich without turning greasy.

• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion (about 8 ounces/227g), finely chopped
• 1 medium red bell pepper (about 6 ounces/170g), stemmed, seeded, and finely chopped
• 3 garlic cloves, minced
• 2 pounds (907g) lean ground beef (90% lean) — lean beef keeps the pot from turning greasy.
• 1/4 cup (30g) chili powder — use a fresh jar; stale chili powder tastes flat.
• 1 tablespoon (7g) ground cumin
• 2 teaspoons (5g) smoked paprika — this is where the smoky note comes from.
• 1 teaspoon (2g) dried oregano
• 1/2 teaspoon (1g) cayenne pepper — add more if you like real heat.
• 1 1/2 teaspoons (9g) kosher salt
• 1/2 teaspoon (1g) freshly ground black pepper
• 2 tablespoons (30g) tomato paste
• 1 can (28 ounces/794g) diced tomatoes, with their juices
• 1 can (15 ounces/425g) tomato sauce
• 2 cans (15 ounces/425g each) kidney beans, drained and rinsed — rinsing washes off the starchy canning liquid.
• 1 tablespoon (13g) packed light brown sugar
• 1 cup (240ml) beef broth — have a little extra on hand in case the chili gets thick.
• For serving: shredded cheddar cheese, sour cream, sliced scallions, chopped fresh cilantro, lime wedges

Equipment

• Dutch oven — a 5- to 7-quart (4.7 to 6.6L) heavy-bottomed pot.
• Wooden spoon — for breaking up the beef and scraping the bottom.
• Chef’s knife — for the onion and bell pepper.
• Cutting board
• Measuring spoons — chili powder and cumin amounts matter here.
• Can opener — for the tomatoes, sauce, and beans.

How to Make Martha Stewart 30-Minute Chili

Step 1: Soften the Vegetables

Heat 2 tablespoons (30ml) olive oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onion and red bell pepper and cook, stirring occasionally, until softened, about 5 minutes — they should look glossy but not browned. Add the 3 minced garlic cloves and cook just until fragrant, about 30 seconds, so it doesn’t scorch.

Step 2: Brown the Beef

Add the 2 pounds (907g) ground beef and cook, breaking it up with a wooden spoon, until no longer pink, 6 to 8 minutes. Don’t drain the fat; it carries flavor. If you want a leaner pot, spoon off all but 1 tablespoon before moving on.

Step 3: Toast the Spices

Stir in the 1/4 cup (30g) chili powder, 1 tablespoon (7g) cumin, 2 teaspoons (5g) smoked paprika, 1 teaspoon (2g) oregano, 1/2 teaspoon (1g) cayenne, 1 1/2 teaspoons (9g) salt, and 1/2 teaspoon (1g) black pepper. Cook, stirring constantly, until the spices smell toasted, about 1 minute — keep the heat moderate so they don’t burn. Add the 2 tablespoons (30g) tomato paste and cook, stirring, for 1 minute more until it darkens slightly.

Step 4: Add the Liquids and Beans

Pour in the 28-ounce (794g) can of diced tomatoes with their juices, the 15-ounce (425g) can of tomato sauce, 1 cup (240ml) beef broth, and 1 tablespoon (13g) brown sugar. Stir in the two drained and rinsed cans of kidney beans. Bring the mixture to a simmer over medium-high heat, scraping up any browned bits from the bottom of the pot.

Step 5: Simmer Until Thickened

Reduce the heat to low and simmer uncovered, stirring occasionally, until the chili thickens slightly and the flavors meld, 10 to 15 minutes. Taste and adjust with more salt and pepper if needed. If it looks too thick, splash in a little extra broth or water.

Step 6: Serve With Toppings

Ladle the chili into bowls and set out shredded cheddar, sour cream, sliced scallions, chopped cilantro, and lime wedges on the side. Let everyone top their own bowl so the garnishes stay fresh and crisp.

What to Serve With It

Cornbread is the classic partner here, and warm tortilla chips or a simple green salad work just as well. For something heartier, spoon it over baked potatoes or rice. Keep drinks simple — iced tea, lemonade, or cold water with lime.

Tips for the Best Results

• Toast carefully — Keep the spices moving; they burn in seconds over high heat.
• Break it fine — Chop the beef into small crumbles so every spoonful is even.
• Rinse the beans — A quick rinse keeps the chili tasting clean, not starchy.
• Taste at the end — Salt levels vary by brand of broth and tomatoes.
• Simmer uncovered — A lid traps steam and keeps the chili thin.
• Warm the bowls — Hot bowls keep the chili hot through the meal.

Easy Variations

Swap the kidney beans for black beans or pinto beans, using the same two cans. For a hotter pot, raise the cayenne to 1 teaspoon and pass extra hot sauce at the table. A tablespoon of unsweetened cocoa powder stirred in with the spices adds a deeper, darker flavor without making it sweet.

Storing and Reheating

Cool leftovers completely, then refrigerate in an airtight container for up to 4 days. Freeze in airtight containers or freezer bags for up to 3 months and thaw overnight in the fridge. Reheat on the stovetop over medium-low for about 10 minutes, or microwave on high, stirring every 2 minutes, until it reaches 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with your toppings.

FAQs

Can I make this Martha Stewart 30-minute chili recipe ahead of time?

Yes — it can be made up to 3 days ahead and refrigerated, and the flavor actually improves after a day. Reheat it gently on the stovetop, adding a splash of broth if it has thickened too much.

What can I use instead of ground beef?

Ground turkey or ground chicken works well; use the same 2 pounds (907g) and cook it until no longer pink. If you swap in a leaner meat, add an extra tablespoon of olive oil in step 2 to keep the pot from drying out.

How do I know when the chili is done?

The chili is ready when it has thickened slightly and the beef is cooked through, about 10 to 15 minutes of simmering. The ground beef should reach 160°F (71°C) in the center before you serve it.

Why is my chili watery?

It usually needs more time uncovered — simmering without a lid lets the liquid reduce. If you added extra broth or your tomatoes were especially juicy, give it another 5 minutes over low heat and stir occasionally.

Martha Stewart-Inspired 30-Minute Chili

Print Recipe

A rich, smoky chili that comes together in half an hour, inspired by Martha Stewart’s classic American home cooking. Ground beef and kidney beans simmer with tomatoes, warm spices, and a touch of brown sugar for a hearty, crowd-pleasing bowl. Serve with shredded cheddar, sour cream, and scallions for a complete meal.

• Author: Anabelle McLean
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Yield: 6 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion (about 8 ounces/227g), finely chopped
• 1 medium red bell pepper (about 6 ounces/170g), stemmed, seeded, and finely chopped
• 3 garlic cloves, minced
• 2 pounds (907g) lean ground beef (90% lean)
• 1/4 cup (30g) chili powder
• 1 tablespoon (7g) ground cumin
• 2 teaspoons (5g) smoked paprika
• 1 teaspoon (2g) dried oregano
• 1/2 teaspoon (1g) cayenne pepper
• 1 1/2 teaspoons (9g) kosher salt
• 1/2 teaspoon (1g) freshly ground black pepper
• 2 tablespoons (30g) tomato paste
• 1 can (28 ounces/794g) diced tomatoes, with their juices
• 1 can (15 ounces/425g) tomato sauce
• 2 cans (15 ounces/425g each) kidney beans, drained and rinsed
• 1 tablespoon (13g) packed light brown sugar
• 1 cup (240ml) beef broth
• For serving: shredded cheddar cheese, sour cream, sliced scallions, chopped fresh cilantro, lime wedges

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, 6 to 8 minutes. Do not drain the fat; it carries flavor. If you prefer a leaner chili, you can spoon off all but 1 tablespoon.
3. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook, stirring constantly, until the spices are toasted and fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 1 minute more.
4. Pour in the diced tomatoes with their juices, tomato sauce, beef broth, and brown sugar. Stir in the kidney beans. Bring the mixture to a simmer over medium-high heat.
5. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the chili has thickened slightly and the flavors have melded, 10 to 15 minutes. Taste and adjust seasoning with additional salt and pepper, if needed.
6. Ladle the chili into bowls and serve with shredded cheddar, sour cream, sliced scallions, cilantro, and lime wedges on the side.

Notes

Storage: Cool leftover chili completely, then transfer to an airtight container and refrigerate for up to 4 days. Freezing: Freeze in airtight containers or freezer bags for up to 3 months; thaw overnight in the refrigerator before reheating. Make-ahead: The chili can be made up to 3 days ahead and refrigerated; the flavor improves after a day. Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through, about 10 minutes, or in the microwave on high, stirring every 2 minutes, until hot. If the chili seems thick, add a splash of beef broth or water.

Nutrition

• Calories: 533
• Sugar: 11g
• Sodium: 1174mg
• Saturated Fat: 8g
• Carbohydrates: 37g
• Fiber: 10g
• Protein: 39g
• Cholesterol: 94mg

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