Quick Spicy Chili

Add a little beef and a little beer and a little chipotle, and you've got chili in no time.
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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4
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2 tablespoons extra-virgin olive oil

1 onion, chopped

5 cloves garlic, chopped

2 teaspoons chili powder

1 teaspoon dried oregano

Kosher salt and freshly ground black pepper

1 tablespoon tomato paste

1 to 2 chipotle chiles in adobo, coarsely chopped, plus 1 tablespoon sauce

1 pound ground beef

One 12-ounce bottle beer, such as lager

One 14.5-ounce can diced tomatoes

One 15.5-ounce can black beans, rinsed and drained

Diced avocado, shredded cheese, cilantro leaves, sliced scallions and sour cream, for serving, optional


  1. Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.
  2. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.
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