Quick Beef Chili Recipe


If you are looking for a quick chili recipe to serve for weeknight dinner, this beef chili recipe is for you. It's ready in under an hour and toppings like green onions, cheese, and sour cream will complete this classic dinner that your family will love.

Quick Beef Chili
Rich, beefy petite tender, the quick-cooking foundation of this stew and a supermarket steak cut from shoulder, looks and tastes like tenderloin but costs a third of the price. Can't find it? Try chuck-eye steak, which has good flavor but needs a little m. Photo: Becky Luigart-Stayner
Active Time:
25 mins
Total Time:
55 mins
2 qt.


  • 2 pounds beef petite tender steak (aka shoulder tender), trimmed and cut into 1-inch cubes

  • 2 tablespoons olive oil

  • 1 yellow onion, chopped

  • 4 garlic cloves, chopped

  • 2 to 3 teaspoons chipotle chile powder

  • 2 teaspoons dried oregano

  • 2 teaspoons ground cumin

  • 1 (6-oz.) can tomato paste

  • 5 (4.5-oz.) cans chopped green chiles

  • 4 cups chicken broth

  • 1 (14.5-oz.) can stewed tomatoes

  • 2 tablespoons plain yellow cornmeal

  • Toppings: green onions, fried onion rings, sour cream, Cheddar cheese


  1. Sprinkle beef with desired amount of salt and pepper. Cook beef in hot oil in a large, enamel cast-iron Dutch oven over medium-high heat, stirring often, 5 to 6 minutes or until browned. Transfer beef to a platter.

  2. Add onion to Dutch oven, and cook, stirring often, 3 minutes or until tender. Add garlic and next 3 ingredients; cook, stirring constantly, 2 minutes. Stir in tomato paste, and cook, stirring constantly, 2 minutes.

  3. Add chiles, next 2 ingredients, beef, and 1 cup water; bring to a boil. Boil, stirring occasionally, 20 minutes. Add salt to taste. Sprinkle with cornmeal. Cook, stirring constantly, 5 minutes or until thickened. Serve with desired toppings.

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