A Chili That Works as Hard as You Do
Some recipes are more than just dinner—they’re the culinary equivalent of your favorite multitasking gadget. That’s exactly what this 10-Minute Chili is: a kitchen workhorse that’s hearty, versatile, and budget-friendly. It’s like that one friend who’s always there when you need them, whether you’re hosting taco night or just trying to survive a busy week.
Why chili, you ask? Because it’s the meal-prep MVP. Make a big batch, stash it in the freezer, and you’ve got a solution for almost any weeknight dinner emergency.
Here’s why this chili deserves a spot in your recipe rotation:
- It’s fast. Dinner ready in 10 minutes? That’s less time than it takes to argue over where to order takeout.
- It’s flexible. Want to stretch it further? Serve it over baked potatoes or rice. Feeling fancy? Turn it into taco salads or chili mac. Need to use up leftovers? Toss it into an omelet, fold it into quesadillas, or dip tortilla chips right into it.
- It’s frugal. Simple ingredients, big flavor, and no breaking the bank.
Whether you’re feeding a crowd or just stocking your freezer for future “what’s-for-dinner” panics, this recipe has your back. And the best part? You don’t need anything fancy—just pantry staples and a skillet.
10-Minute Chili
Yield: 4 servings (but can easily double or triple for meal prep)
What You’ll Need:
- 1 pound ground beef, pork, or turkey
- 1 ½ cups onion, chopped
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon dried minced garlic
- 1 (8 oz.) can tomato sauce
- 1 (15 oz.) can red kidney beans, rinsed
- Salt & pepper to taste
Here’s How:
- Heat a skillet over medium-high heat. Add the ground meat and onion, stirring occasionally to break up the meat as it cooks.
- While that’s working, open your cans of tomato sauce and beans (don’t forget to rinse the beans).
- Once the meat is nearly cooked through, drain any excess fat. Return it to the skillet and stir in the chili powder, cumin, and garlic.
- Add the tomato sauce and beans, mixing well. Taste and season with salt and pepper as needed.
- Simmer for a few minutes, then cool and divide into freezer-safe bags for later. Or, serve immediately and let the compliments roll in.
Pro Tip: Don’t have ground meat? Make it vegetarian by skipping the meat and adding a second can of beans or a bag of frozen veggies.
So next time life gets chaotic, let this chili be your safety net. Whether you’re spooning it over nachos on game night or jazzing it up for date night, it’s ready to roll with you. That’s the beauty of a recipe like this—it’s simple, satisfying, and endlessly adaptable.
Enjoy the chili and the little extra breathing room it gives you in your day!
You will also love – French Bread Pizza and Easy Peasy Split Pea Soup.
10 MINUTE CHILI
Ingredients
- 1 pound ground beef, pork or turkey
- 1 ½ cups onion, chopped
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon dried minced garlic
- 1 8 ounce can tomato sauce
- 1 15 ounce can red kidney beans
- salt & pepper to taste
Instructions
- Heat skillet to medium-high. Place hamburger and onion inthe skillet, stirring occasionally.
- While the hamburger and onion cooks, open the beans and tomato sauce and rinse the beans. Set aside.
- When the meat is nearly done, drain the excess fat from the skillet.
- Add the chili powder, cumin and garlic, tomato sauce and beans. Stir to combine.
- Add salt and pepper to taste.
- Serve with your favorite chili toppings (sour cream, cheese, tortilla chips, crackers) Or, let cool and divide into freezer safe zip top bags for future use.
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