Weeknight Chili

A good weeknight chili should be cozy, hearty, and simple enough to make without turning dinner into a project. This recipe is built exactly for that: one pot, familiar ingredients, warm spices, and a rich tomato base with ground beef, beans, and bell pepper.

It is the kind of dinner that works when you want something comforting but still practical. You can make it after work, serve it with toppings, save leftovers for the next day, or keep the recipe in your Dinners folder for nights when you do not want to think too hard about what to cook.

This chili is also flexible. Make it spicier, keep it mild, add more beans, serve it over rice, or top it with sour cream and cheddar. It is simple enough for a weeknight and hearty enough for guests.

Why You'll Love This Chocolate Chip Cookies Recipe

These cookies are made for real home baking. They are simple enough for beginners but still satisfying for anyone who loves a proper homemade cookie. You'll love this recipe because it is:

• Ready in about 45 minutes
• Made in one pot
• Hearty and family-friendly
• Great for leftovers
• Easy to make mild or spicy
• Perfect with toppings like cheddar, sour cream, green onion, or cilantro
• Easy to save, scale, and print in WhiskNote

Everything cooks in one pot, and the flavor gets better as it simmers.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 500g ground beef
• 1 red bell pepper, diced
• 2 tbsp tomato paste
• 1 can diced tomatoes
• 1 can kidney beans, drained
• 1 can black beans, drained
• 250ml beef stock or water
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• Optional toppings: sour cream, cheddar, green onion, cilantro

How to Make Weeknight Chili

1. 1. Start with onion

   Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.

2. 2. Add garlic

   Add the minced garlic and cook for about 30 seconds. Stir often so it does not burn.

3. 3. Brown the beef

   Add the ground beef to the pot. Cook until browned, breaking it up with a spoon as it cooks. This gives the chili a rich, savory base.

4. 4. Add bell pepper and spices

   Stir in the diced red bell pepper, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1–2 minutes so the tomato paste and spices become fragrant.

5. 5. Add tomatoes, beans, and stock

   Add the diced tomatoes, kidney beans, black beans, and beef stock or water. Stir everything together.

6. 6. Simmer

   Bring the chili to a gentle simmer. Reduce the heat and cook for 25–30 minutes, stirring occasionally, until the chili thickens and the flavors come together.

7. 7. Taste and adjust

   Taste the chili and adjust the salt, pepper, or chili powder if needed.

8. 8. Serve

   Serve warm with your favorite toppings. Sour cream, shredded cheddar, green onion, and cilantro all work well.

Tips for Better Chocolate Chip Cookies

Easy Variations

How to Store Chocolate Chip Cookies

Let the chili cool, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

You can also freeze chili. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQ