good quick chili

Good Quick Chili


1 ½  to 2 lbs. ground round

1 medium sweet onion chopped

Garlic to taste

Some green pepper chopped

1 bay leaf

1 Tbs. med. hot chili powder or to taste

3 Tbs. regular chili powder

2 14 oz. cans Hunts seasoned tomato sauce for chili

1 16 oz. can of beef broth

½ bottle good dark beer

 1 14 oz. can of pinto beans

1 14 oz. can of cannellini beans (white kidney beans)

1 Tbs. yellow mustard

1 Tbs. smoked paprika (optional)

Salt and pepper to taste

Water for thinning if needed


Brown meat in a large pot in a little olive oil until most of the pink is gone. Add the chopped onion and continue to cook on medium until meat is browned and onions are soft. Add the seasonings and cook several minutes stirring. Add the ½ bottle of beer.


Add the two cans of tomato sauce the beef broth and bay leaf. Bring it to a slow boil then turn to low heat Simmer on low for two hours; I put some parchment paper on top to cover.


Taste for seasoning and correct if needed. Add in the beans. Tbs. of yellow mustard and bring back to a slow simmer and cover with parchment paper; simmer for 1 to 2 hours. About 15 minutes before serving stir in the smoked paprika if using.


Serve with shredded sharp cheddar and sour cream for on top. I like buttered saltines to have with mine.


Note: I used a scant Tbs. of med. hot chili powder and it came out mild hot to me. You can always add heat at the table. For the smoked paprika I added 1 good tsp. with the other seasonings and another good tsp. about 15 minutes before serving.


My wife likes thick chili & I like thinner; this comes out about right for both of us. I liked using the parchment paper so it didn’t boil down and I think it helps meld all the flavors in. You could just partially cover but then you get moisture dripping on your stove.


I like using the ground round 90-10 mix and leave the fat in for better taste.