Busy Day Chili

Busy Day Chili

Craving a bowl of delicious chili but don't have hours to let it cook? Our Busy Day Chili is ready in less than thirty minutes and offers plenty of spicy flavor.

Growing up on the Texas border, I didn’t realize how vastly different chili recipes could be. But when I moved to Cincinnati, I discovered that every community has its own special variation on this slow-cooked favorite. In Ohio, most people spoon it on top of spaghetti. (I know, I know. My Texan friends are gasping as they read this!) One thing that many traditional recipes call for, however, is a minimum two-hour simmering time for the flavors to develop. But when you don’t have that kind of time available, our Busy Day Chili is on the table in less than 30 minutes. Dish it up with cheese, corn chips, oyster crackers or skillet cornbread to complete the dish.

PREP: 3 minutes
COOK: 25 minutes


  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1 16-ounce can dark red kidney beans
  • 1 10-ounce can diced tomatoes and green chilies
  • 1 1/2 cups water
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic salt


  1. Cook ground beef and onion in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink.
  2. Add beans and remaining ingredients; cover, reduce heat and simmer 15 minutes, stirring occasionally.

TIP: If the beef is lean enough, there’s no need to drain it after browning.

YIELDS: 5 cups

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