quick meaty chili

Quick Meaty Chili Recipe

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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.


★★★★★ 1 vote

as many as you want
10 Min
35 Min


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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

How to Make quick meaty chili


  • 1In a stock pot put both cans of beef broth to boil, cans of diced tomatoes and cans of beans.
  • 2In a separate pan brown ground beef when done add to stock pot.
  • 3In same pan brown stew or taco meat. Add to stock pot when done.
  • 4In same pan add small amount of oil and saute bell pepper, onion and garlic when soften add to pot.
    Add tomato paste.
  • 5When 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.
  • 6Let 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)

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About quick meaty chili

Course/Dish: Beef, Chili

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