The 15-Minute Chili I Make Every Fall

This quick chili delivers all the flavors you crave—without hours of simmering.

Simply Recipes / Kris Osborne

There are some recipes you make, and then there are those that become part of your rhythm. For me, J. Kenji López-Alt's easy weeknight chili is the latter. As someone who loves a big bowl of comfort food on a chilly evening, I used to resign myself to the fact that "delicious chili" meant a lot of simmering time or pulling out my pressure cooker.

Kenji shared that he sometimes uses pre-grated cheddar cheese (gasp!) because he's "got enough other stuff going on in my life to worry about." He then served himself a bowl of chili about 60 seconds after the bay leaves were added. I took a tip from one of the most respected food scientists.

Getting a deeply delicious pot of soup, stew, or chili doesn't have to mean compromising flavor. This meal took literally 15 minutes to pull together, but it tastes like it's been cooking for much longer.

Simply Recipes / Kris Osborne

How To Make J. Kenji López-Alt's 15-Minute Weeknight Chili

The "secret" is a few clever shortcuts and kitchen tricks that deliver a fast, deeply satisfying bowl without hours of simmering. You start by heating olive oil in a large Dutch oven (as large as possible) and adding the ground beef in one even layer, if possible.

Once the beef is browned, add the diced onions and garlic, allowing them to soften for about five minutes. Then comes the part that tells the neighborhood you're making chili: blooming the spices.

Stir in the tomato paste, chili powder, cumin, garlic powder, onion powder, and oregano, cooking for another minute or two until the mixture becomes incredibly fragrant. This technique transforms dusty pantry staples into aromatic powerhouses.

Lastly, add in the remaining ingredients. Kenji calls for two types of canned tomatoes (diced tomatoes or whole, chopped tomatoes, and some with chilies, like Rotel), plus the beans, chicken stock, bay leaves, instant cornmeal, and a splash of fish sauce for umami.

Bring everything to a boil, then reduce the heat to a simmer while you set the table. In less than the time it takes to watch an episode of The Office, you have a pot of intensely flavorful, soul-warming chili.

Tips for Making This Chili Your Own

Throughout his video, Kenji references multiple swaps and adjustments that might alter the recipe slightly but still result in something delicious. This forgiving nature makes it perfect for using what you have. Here are a few tips, but I suggest watching the video to hear more of what he has to say.

Simply Recipes / Kris Osborne

• Big is best: Use a large Dutch oven for the best browning. It gives the meat plenty of room to sear properly, rather than steaming in its own juices. 
• For maximum flavor: Consider making Kenji's chili purée instead of relying on everyday chili powder. While the powder works beautifully in this recipe, his homemade purée takes it to another level. It takes about 15 minutes to make, and keeps in the fridge for a week or the freezer for up to 6 months.
• An umami lift: The fish sauce might sound odd, but it adds a savory depth without any fishy taste. I use about a tablespoon, but start with less if you're nervous.
• Add body: Instant cornmeal, such as Maseca, is excellent for thickening without the gluey texture that flour sometimes creates. If the consistency seems too thin after simmering, stir in another tablespoon or two.
• Change the protein and beans: Swap out the ground beef for ground turkey or a plant-based meat substitute. Both will complement the recipe's strong flavors well. If using ground beef, 80/20 is the most fatty you'll want to use; otherwise, it'll end up feeling greasy. While kidney beans are a classic, you can use any variety you have on hand, such as black beans or pinto beans.
• The power of time: While the chili can be eaten immediately, he notes that letting it simmer for 30 minutes allows the flavors to meld and deepen. For a busy weeknight, this step is optional, but for the weekend, it can really develop the chili.
  

This chili proves that weeknight cooking doesn't have to mean sacrificing flavor—sometimes a smart shortcut leads to the most satisfying meal.

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