Quick Beef Chili Recipe

Ingredients

• 1 ½ pounds 80% lean ground beef
• 1 red bell pepper, chopped
• 1 medium sweet onion, diced
• 1 (16 ounce) package frozen yellow and white whole kernel corn
• 1 (15 ounce) can light red kidney beans
• 1 (15 ounce) can dark red kidney beans
• 1 (15 ounce) can pinto beans
• 1 (14.5 ounce) can diced tomatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 ½ cups water
• ¾ cup brown sugar
• 3 (1.25 ounce) packages chili seasoning mix
• 3 tablespoons distilled white vinegar
• 3 tablespoons yellow mustard

Step 1

Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks until it’s nicely crumbly, which should take about 5 to 7 minutes. Toss in the chopped bell pepper and onion, and cook everything together, stirring occasionally, until the veggies soften—around 5 minutes. Once that’s done, drain any excess grease and discard it.

Step 2

Stir in the corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning, and a bit of mustard. Bring the mixture to a simmer, cover the pot, and let it cook over medium heat for about 20 minutes. After that, uncover the pot, turn the heat down to low, and let it gently simmer until the beans are tender, which should take another 20 minutes or so. Give it a taste and adjust the seasoning if needed, then it’s ready to enjoy!