quick chili

Good Quick Chili


1 ½ lbs. ground chuck or chuck and sausage mix

1 medium sweet onion chopped

1 Tbs. med. hot chili powder or to taste

1 tsp. ground cumin

2 14 oz. cans Hunts seasoned diced tomato sauce for chili

1 16 oz. can of beef broth

4 to 6 smoked tomatoes (optional)

 1 14 oz. can of pinto beans

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

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; drain off grease in a colander and put back in the pot. Add the chopped onion and continue to cook on medium until meat is browned and onions are soft. Add the chili powder and cook several minutes stirring.


Add the two cans of tomato sauce and the beef broth. Bring it to a slow boil and add in the smoked tomatoes if using. Simmer on low for two hours; I put some parchment paper on top to cover.


Add in the beans and bring back to a slow boil. 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 had some smoked tomatoes I had tried to dry for 6 hours on smoke. They were cut too large so didn’t dry well. They were seasoned with olive oil, salt, and Italian blend seasoning. I removed the skin and had a cup or so of tomatoes. I thought they really gave the chili an intense tomato taste. For chili some smoked for a couple of hours should work. You can add as much heat as you want.