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Martha Stewart-Inspired 30-Minute Chili

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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.

Ingredients

Scale
  • 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

Keywords: 30-minute chili, quick chili recipe, Martha Stewart chili, beef chili, weeknight chili, easy chili, homemade chili, chili with kidney beans, stovetop chili, one-pot chili, game day chili

Find it online: https://marthadishes.com/martha-stewart-30-minute-chili-recipe/