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Quick Chili

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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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2 tablespoons olive oil

2 pounds ground beef 

2 cloves garlic, minced 

Two 14-ounce cans tomato sauce 

3 tablespoons chili powder 

1 tablespoon ancho chile powder 

Kosher salt and freshly ground black pepper

One 14-ounce can kidney beans, drained and rinsed

One 14-ounce can pinto beans, drained and rinsed

1/2 cup chili sauce 


  1. Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.