Here’s The Best 30-Minute Chili Recipe Ever

Sami Allen

We know how people are about their chili recipes. Depending on where you’re from and your personal preferences, your go-to chili recipe can dramatically vary. Texan chili, for instance, doesn’t have beans but packs the cayenne, while New England chili can have two types of beans and be lighter with the spices. My chili is the best of both worlds — plus it won’t take you forever to make.

Before you protest the 30-minute stipulation with The longer it simmers, the better it is!, I’ll say that you’re not wrong. But if you’re in a pinch, this recipe can be polished off in just a half hour. Here’s how to make the easiest and tastiest chili, direct from me to you.

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The Best Chili Ever (Serves Eight Or More)


  • 1 pound ground chicken, turkey or beef
  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 1 tsp. garlic, minced
  • 1 red bell pepper, diced
  • 1 large can of crushed tomatoes
  • 2 cans black beans, drained and rinsed
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. cayenne pepper
  • 2 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. smoked paprika
  • Cheese, for garnishing
  • Green onions, for garnishing


In a large soup pot (or regular pot), add olive oil, onions and pepper on medium-high heat. Cook for about three minutes or until onion is starting to look translucent. Add ground meat and garlic and cook, breaking up meat in the process, until the meat is browned. Then, add crushed tomatoes, black beans, salt, pepper, cayenne, cumin, chili powder and smoked paprika, cover and simmer for 25 minutes.

Give the pot a stir, then divide into soup bowls and top with optional garnishes. If you have more than 30 minutes on your hands and you want the chili to simmer more, feel free to let that baby cook for up to three hours on the stove, or transfer to a crockpot and cook for up to eight hours on low.