30 Minute Chili With Slow Cooked Flavor
30 Minute Chili With Slow Cooked Flavor
Everyone knows that the best chili is simmered for hours, but Brian uses a few tricks to impart that all-day cooked flavor into this super-fast chili recipe in around 30 minutes.


  • 2.5 pounds (1200g) 80/20 ground beef
  • 250g (1 large) white onion, small diced
  • 20g garlic (5-6 cloves), pressed 
  • 2 14.5oz/411g cans diced tomatoes, drained
  • 1 can (425g) tomato sauce
  • 1 28oz/800g can fire-roasted tomatoes
  • 2 smoked chipotle peppers in adobo 
  • 50g (3T) tomato paste
  • Olive oil
  • 60g (1/2c) chili powder
  • 30g (1/4c) paprika
  • 10g (1 1/2T) ground cumin
  • 1-3g (1t) Chili flakes 
  • 20g (4t) hot sauce (i like frank’s) 
  • 30g (2T) brown sugar
  • 30g (2T) Worcestershire sauce
  • 15g (1T) cider vinegar
  • 30g (1 1/2T) beef bouillon paste (i like better than bouillon)
  • 10g (2t)  salt
  • 4 16oz/450g cans kidney beans (i like bush’s or 365 brand)
  • Water or beef stock (as needed)


  1. Place ground beef on a sheet tray, flatten into a sheet, and broil on high for 8-10 minutes (8”/20cm) below broiler until browned on top. Allow to cool while you prepare the chili.
  2. While the beef is broiling, dice the onion and press the garlic. Drain the liquid from the diced tomatoes.
  3. Use an immersion blender to combine fire-roasted tomatoes and chipotle peppers in adobo sauce. Blend until smooth.
  4. In a large pot over medium heat, add a long drizzle of olive oil, onion, garlic, and a pinch of salt. Sweat the onion until softened, 5 min.
  5. Add chili powder, paprika, ground cumin, and chili flakes. Stir and toast the spices for 20-30 seconds.
  6. Add the blended tomato mixture, tomato sauce, drained diced tomatoes, and tomato paste. Stir and scrape the bottom of the pot.
  7. Add hot sauce, brown sugar, Worcestershire sauce, cider vinegar, beef bouillon paste, and salt. Stir to combine and simmer for 5 minutes.
  8. Once beef is cooled, break it down into small crumbles and add it into the simmering chili along with drained kidney beans and simmer for a minimum of 10 minutes.
  9. If the chili is too thick, add a bit of water or stock to achieve the desired consistency. Simmer for an additional 2 minutes.
  10. Taste the chili and adjust seasoning if needed with additional salt, apple cider vinegar, brown sugar, and hot sauce to taste. Stir and taste in between adding each ingredient. 


  • 0:00 Intro and prepping the beef 
  • 1:07 Prepping the chili base
  • 6:01 Discovering the best bean for chili 
  • 8:37 The last and most important step (tasting for seasoning)
  • 10:08 Plate up


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