Weeknight Chili

Weeknight Chili Recipe

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Janice Joy Miller


This is the super quick version of my prize-winning chili. It's pretty good, too, and ready in about an hour.


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8 to 10
10 Min
50 Min
Stove Top


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1 lb
ground chuck
1 lb
argentinian fresh pork chorizo
salt & pepper
1/4 c
all purpose flour
1 large
onion, chopped
2 large
green bell pepper, chopped
1 large
pasillo pepper, chopped
1 large
jalapeno, chopped
2 Tbsp
chili powder
2 Tbsp
smoked paprika
2 Tbsp
cocoa powder
1 Tbsp
whole cumin seed, crushed
1 dash(es)
cayenne pepper (optional)
1 c
ipa beer
1 pt
2 can(s)
stewed tomatoes (14 oz size)
1 can(s)
black or pinto beans (14 oz size)


roasted corn
tortilla chips
fresh hot tortillas
chopped cilantro
chopped jalapeno
chopped red onion
grated cheddar (smoked and/or regular)
creme fraiche
queso fresco

How to Make Weeknight Chili


  • 1In a large skillet over medium-hot heat, brown beef and chorizo together, leaving it mostly in spoon size chunks. Don't stir it too much or let it get too grainy. Chorizo is already salted, so don't add salt here.
  • 2Once meat is browned, sprinkle in flour and cook for about a minute more.
  • 3Add onions and peppers, and cook until translucent - about five minutes.
  • 4Add spices, tomatoes, beer, and water to just cover.
  • 5Let simmer about half an hour, then stir in beans.
  • 6Simmer another 15 minutes. Adjust seasonings to taste, and serve hot with optional toppings.

Printable Recipe Card

About Weeknight Chili

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #chili

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