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Quick Chili

We all know Chili takes a LONG time to cook, and the low

and slow cooking method really amps the flavor. But lets be honest, I don't have time for low and slow cooking on a weekday and I just really need to get dinner on the table.  This is a quick one pot dish that is great for a busy weeknight. Stick it in your slow cooker

or cook it on your stove for a delicious, filling, meal. Grab a bag of chips on your way home from work or picking up the kids from school and you have a complete meal ready, that's great as leftover the next day too (turn it into tacos/enchiladas)!

Be sure to check the notes for the slow cooker method timings and how I make this same recipe using leftover brisket!


Makes enough to serve 8

  • 1/2 lb Ground Beef or Chicken

  • 1 tbsp Oil

  • 1/2 Lg Red Onion (chopped)

  • 2 Cloves Garlic (chopped)

  • 1/2 Lemon (juiced)

  • Salt/Pepper (to taste)

  • 1 tsp Ground Cumin

  • 1/2 tsp Ground Coriander

  • 1/2 tsp Cayenne Pepper

  • 1/2 tsp Smoked Paprika

  • 1 can (14.5 oz) Diced Tomatoes with green chilies or 2 cups fresh diced tomatoes

  • 1 can (15oz) Kidney Beans (drained)

  • 1/2 cup Corn

  • 3 tbsp Salsa

  • 1.5 tbsp Pickle Juice or Vinegar

  • 1 tbsp Brown Sugar


  • Sour Cream

  • Cheddar Cheese

  • Green Onions

  • Cilantro

  • Avocado

  • Lemon/Lime

  • Chips of choice


  1. In a pot heat oil and add garlic and onions.

  2. Cook until translucent then add the ground meat, lemon juice and spices.

  3. If using fresh tomatoes add those before adding the meat to allow them to soften before adding the ground meat. 

  4. Mix and brown the meat well.

  5. Then add the rest of the ingredients. 

  6. (If using canned tomatoes they will be added here with “the rest of the ingredients”)

  7. Stir and bring it all to a simmer then cover and cook on low flame for at the least 45 mins.

  8. If you would like it to develop more flavor just let it simmer on low for 4 hours, mixing and checking on it occasionally.

  9. Serve garnishing with desired toppings and a side of chips.


Slow Cooker Instructions:

  • Sauté the garlic and onions in oil until fragrant and translucent.

  • Add ground meat and brown.

  • Once meat is browned dump all the ingredients in and put it on low for 4 hrs. 

  • If you have a stove top option on your slow cooker, just sauté and brown meat right in the cooker, if you don't have that option, just cook the onions and garlic, brown the meat in a pot and then transfer into your slow cooker.

  • Remember: the longer the chili cooks the greater the flavor!

Brisket Variation:

  • This variation is just replacing the ground beef for brisket and adding a few additional ingredients to the original recipe above.

  • Cook brisket the day before using this recipe from my Brisket Samosas.

  • Let it come to room temp then refrigerate overnight.

  • The next day, add the solidified fat from the brisket drippings to the slow cooker or your pan.

  • Chop the cooked brisket into bite size pieces and set aside.

  • Sauté the onions and garlic until fragrant and translucent in the brisket fat.

  • Transfer the translucent onions to the slow cooker, again if you don't have the stove top setting on your slow cooker.

  • Now add the cubed, cooked brisket, along with an additional can of diced tomatoes with green chilies and the rest of the ingredients.

  • Give it all a good mix and slow cook on low for 4 hours.

Toppings or no toppings, all I know is dishes will be a breeze tonight with this one pot wonder!

If you give this recipe a try be sure to tag me on my social handles or email me to let me know if you enjoyed the recipe!


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