Quick Meaty Chili Recipe

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quick meaty chili

wendie chaplin


My husband makes an incredible chili that can take hours. I scaled it down some and played with it so that it can cook faster with the same flavors.

Secret is having a pot and pan cooking together to save time.

pinch tips: How to Tie a Roast


as many as you want


10 Min


35 Min


2 can(s)
beef broth
2 lb
ground beef
2 lb
chopped beef stew meat (bit size pieces) or pre-chopped taco meat
2 can(s)
pinto beans 28 ozs (this is where you can mix your beans add or subtract the amount you want to use.
2 can(s)
diced tomatoes (14.5 oz each)
1 can(s)
tomate paste
1 large
onion chopped
4 clove
garlic chopped
1 large
bell pepper chopped
1 Tbsp
new mexico chili powder
1 tsp
salt and pepper

Directions Step-By-Step

In a stock pot put both cans of beef broth to boil, cans of diced tomatoes and cans of beans.
In a separate pan brown ground beef when done add to stock pot.
In same pan brown stew or taco meat. Add to stock pot when done.
In same pan add small amount of oil and saute bell pepper, onion and garlic when soften add to pot.
Add tomato paste.
When all the elements are in the pot lower to a simmer and begin adding the spices. Begin with a tablespoon chili powder, add salt and pepper and about a teaspoon of cumin.
Let simmer low uncovered stir constantly.
After about 10 minutes taste again for seasoning adjust if necessary. Chili ready when stew/taco meat is tender (you can allow this mixture to cook for a long period of time or for just a short period)

About this Recipe

Course/Dish: Beef, Chili