Quick Chili I

Quick Chili I

219 Reviews 14 Pics
Pam Smith
Recipe by  Pam Smith

“Easy chili with beans can be made as mild or spicy as desired. It's even better the next day.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large stock pot lightly brown ground beef, and drain if needed.
  2. Add onion and garlic and cook until onion is translucent.
  3. Add tomatoes, diced tomatoes with chili peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.

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Reviews (219)

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I've made this recipe about a dozen times and I love it! The only thing I'd recommend is washing the canned beans in a colander to reduce the extra sodium in the canned juice. Otherwise the chili tastes too salty.



This chili is awesome! My boyfriend and I have made it at least 5 times because we always get a craving for it. I've also made it in the crock pot and it turns out very well.



I'm giving this a "solid" 4 of 5 stars. I tweaked it just a bit, using a pound of ground chuck and about 3/4 to 4/5 pound of mild italian sausage. Cut back on the salt a bit "just 'cause" and used a little stock rather than the water to give it a little "slow-cooked" flavor. I've had it on the stove for about a 1/2 hour and it's already respectable. I'm expecting good things with a little time for the flavors to "meld." Will definitely keep this recipe around, especially for quick-fix chili cravings.

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Amount Per Serving (8 total)

  • Calories
  • 495 cal
  • 25%
  • Fat
  • 31.2 g
  • 48%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 25.7 g
  • 51%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 1662 mg
  • 66%

Based on a 2,000 calorie diet



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Laura's Quick Slow Cooker Turkey Chili


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Quick Chili