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Speedy Weeknight Chili Recipe

Speedy Weeknight Chili Recipe

"Super-easy and great-tasting, this chili makes a big batch of great party fare. I use my food processor to chop up the veggies and cut down on prep time. It’s also very tasty and lower in fat when made with ground turkey breast," says Cynthia Hudson of Greenville, South Carolina.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:15 servings


  • 1-1/2 pounds ground beef
  • 2 small onions, chopped
  • 1/2 cup chopped green pepper
  • 1 teaspoon minced garlic
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 can (28 ounces) crushed tomatoes
  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • 1 can (6 ounces) tomato paste
  • 1/4 cup chili powder
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Yield: 15 servings.

Nutritional Facts

1 serving (1 cup) equals 154 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 269 mg sodium, 16 g carbohydrate, 4 g fiber, 12 g protein.

Reviews for Speedy Weeknight Chili

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Reviewed Feb. 3, 2015

"This was a good, tomatoey chili. I served it with the Corn Squash Muffins from the same issue."

Reviewed Oct. 1, 2013

"I have made this for years in prep. For our annual pumpkin cut party.

I agree when reheating.......use more beer.. It feeds many!"

Reviewed Jan. 20, 2012

"This was really easy to make,and that's a plus. But I thought it was rather bland with a little too much tomato flavor. When I heated up the leftovers, it was even more bland. It's not bad or gross, just bland. If I were to make it again, I might just stir in a chili seasoning pack. It makes a lot, and it's filling for the amount of calories in a serving, also a plus."

Reviewed Feb. 21, 2010

"Prepared the recipe almost as is...substituted 2 cans (16 ounces each) of diced tomatoes for the Crushed tomatoes as I didn't have the Crushed tomatoes on hand. I also omitted the green pepper and the hot pepper sauce as I prepared this for my children and I and they don't care for green peppers or spicy foods."

Reviewed Jan. 30, 2010

"This has been my favorite chili recipe for years now. I get requests for it all the time. I do add more garlic and usually a bit more salt at the end (after tasting). I also add a can or corn to the recipe. I agree with the other reviewer, the sour cream and cheese is a must do. For heating up the next day add more beer. The beer flavor of this chili makes it a winner every time!!!!"

Reviewed Jan. 31, 2009

"I delieted the beer,garlic, oregano,stewed tomatoes and paste and pepper sauce and added a pinch of crushed red pepper flakes and 1 small can of tomato sauce with 2 cups of water and let simmer down to desired consistency"

Reviewed Oct. 11, 2008

"My husband requested chili tonight. I saw this recipe and decided it looked very easy to prepare, and the beer ingredient appealed to me. It seemed like a different twist to an old favorite. I never have really liked chili myself, but I must say that I really enjoyed this Chili. It was very very good! I eliminated the garlic since my husband and I do not like a lot of garlic, and I only used about a Tablespoon of the Chili powder. Also, the stewed tomatoes that I purchased had oregano and basil in them, so I eliminated the oregano also. I used BUD LIGHT with LIME as the beer ingredient. This Chili was fantastic! I think I am now a fan of chili. To make it extra good, please add shredded chedder cheese and a dollop of sour cream to the top!  Would highly recommend as this chili has fantastic flavor!!  Thanks Taste of Home!!"

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