30-Minute Stovetop Chili (Gluten-Free)

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I love making my homemade slow-cooker chili, but sometimes I don't always plan ahead to make it when I want it. I usually only make it during football season when it has the whole day to sit in the slow-cooker. Or maybe on a select winter night when I go to bed early and don't mind waking up early to get it started. But when it's a Wednesday and I'm in the mood for some chili at 6pm, I need a quick alternative.

That's when I made this chili. It doesn't sit all day so it doesn't get as thick as it normally would, but my goodness, this is a great alternative. I used most of the same basic ingredients that are in my slow-cooker recipe, so the flavors are still there, but it only takes a half hour to prepare (a little longer if you have time to spare). It's packed with ground beef and beans, plus there's a little heat from the green chiles. Try this one out next time you're in a time crunch. Enjoy!

 

 

Printable Recipe

Ingredients

• 1.5 lbs. ground beef
• 1 large onion, chopped
• 2 cans dark red kidney beans, drained
• 1 (15 oz.) can diced tomatoes with green chiles
• 2 (15 oz.) cans tomato sauce
• 2 tbsp. chili powder
• 1 tsp. cumin
• 1/2 tbsp. sugar
• Dash of salt

In a Dutch oven or large skillet, cook meat and chopped onions. Cook until meat is brown. Drain and add back to Dutch oven.

Add kidney beans, tomatoes with green chiles, tomato sauce, chili powder, cumin, sugar and salt. Stir well.

Cover and allow to simmer over medium-low heat for 20-25 minutes (the longer you can let it sit the better, but it will still taste great if you're in a rush). Enjoy!

Source: SK Original