Make Ahead

Chili in an Hour

August  6, 2009
4 Ratings
  • Serves 10
Author Notes

When I worked at a restaurant, I always left family meal until the last second. So, I developed a way to make chili (something I always crave, for some odd reason...) in less than an hour. Then I made it for my family, and it's become my baby brother's favorite. Success! Trust me on the directions, they seem a little odd (a hard boil is rarely recommended), but it works. And it's delicious. But like all chilis, it tastes best a day later. And definitely serve with a variety of toppings- sour cream, salsa, chopped avocado, lime, pickled jalapenos, tortilla chips. I think it's fun to have options! —Helen

What You'll Need
  • extra virgin olive oil
  • butter
  • 2 large-ish yellow onions, cut into a medium dice
  • 2 yellow peppers, cut into a medium dice
  • 3 cloves of garlic, minced
  • 2-4 serrano peppers, sliced thinly
  • the juice of 2 limes
  • Tabasco sauce
  • 2 pounds ground beef (I always use 85% lean)
  • 2 hot italian sausages, casing removed and crumbled
  • 3 cans whole tomatoes (not flavored with basil), with juices, tomatoes squished with your hands
  • 2 cans black beans, drained and rinsed of gross gooey stuff
  • chili powder
  • cayenne pepper
  • cumin
  • salt and pepper
  1. In a large, heavy pot (I used a big le creuset), melt a couple of tablespoons each of olive oil and butter. Add the onions, peppers, and serrano peppers. Saute until vegetables are soft and translucent, season with salt and pepper. Add the garlic, a couple of tablespoons of lime juice, and 5-8 shakes of tabasco (depending on how hot you like it), and saute until the lime juice reduces and the garlic is fragrant.
  2. Crumble in the beef and hot sausage, and break up with a spoon while browning. When it's good and brown, add the tomatoes and black beans. Turn the heat up. Season with chili powder, cayenne pepper, cumin, salt and pepper to taste (but restrain a little, you'll season again later). It should taste bright and interesting.
  3. With the heat on high, give it a good stir, and bring to a boil. Boil hard for 20 minutes, turning the heat down if it starts spattering all over your kitchen. Stir it regularly. After 20 or so minutes, turn the heat down and simmer for 40 minutes. Taste, and adjust seasoning. Add more of all the spices if necessary, hit it with a touch more lime juice, and taste taste taste! It should be spicy, but meaty and rich, and thickened from the hard boil.
  4. Serve with an array of toppings: sour cream, diced avocado, salsa, pickled jalapenos, wedges of lime, and tortilla chips. Enjoy!

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1 Review

ramblinbob September 23, 2009
Cans? Can is not a unit of measure. What size can?