This Rich Chili Recipe Cooks In 20 Minutes & Deserves a Wine Pairing by Donna John

This Rich Chili Recipe Cooks In 20 Minutes & Deserves a Wine Pairing

We ate chili all the time growing up. My mom would always make her chili with a Wick Fowler's chili kit. It's still my to-go when I make chili for dinner. I found this quick one-pot chili recipe is an unusual place: Food & Wine magazine. Not the kind of recipe you'd expect to have a wine pairing suggested with. But this chili is so full of flavor that it really does go well with a glass of wine – and it cooks in about 20 minutes.

This quick gluten-free chili recipe doesn't need a long simmering time because the ingredients it is made with are so flavorful they hit right out of the gate. Here is your shopping list: ground beef, Mexican chorizo, olive oil, onion, poblano, garlic, smoked paprika, ground cumin, chili powder (see Recipe Notes), a can of fire-roasted tomatoes, a can of pinto beans, fresh pico de gallo, chicken or beef broth and a can of chipotles in adobo sauce. The chili cooks up on the stovetop in under 20 minutes.

Serve bowls of the chili topped with more pico de gallo, shredded cheese and tortilla chips (or your desired toppings). This is one chili recipe that may make me forget about that chili kit.

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Cuisine: American / Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6


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Recipe Notes

  • Pico de gallo is a mixture of tomatoes, onions, cilantro, jalapeno and lime juice. I made homemade pice de gallo for this recipe, but you can purchase premade at most grocery stores.
  • An easy way to rinse the beans is to put them into a mesh strainer or colander and run them under cold water.
  • You could use kidney beans instead of pinto beans. Don't like beans? Leave them out. The original recipe called for kidney beans, but I prefer pinto beans.
  • The original recipe did not call for chili powder. Because that sounds way weird to me, I added chili powder.
  • If you don't like chorizo, use 1 pound of ground beef.

Here's how to make it: 

  1. Heat the oil in a soup pot or Dutch oven (I used my Le Creuset Dutch oven). Add the onion, poblano and garlic and cook for about 3 minutes or until vegetables soften.
  2. Add the ground beef, chorizo, smoked paprika, chili powder, cumin and salt, to taste.
  3. Cook, breaking up the meat as you stir, until meat is cooked through, about 5 minutes.
  4. Add the tomatoes with liquid, pico de gallo, chicken stock, chipotle chili and adobo sauce. Bring to a boil, reduce heat and gently simmer for about 5 minutes.
  5. Add the beans and stir to combine.
  6. Cook for about 2 minutes more. Taste and add more spices and salt, if needed.
  7. Serve with desired toppings.

Nutrition Facts Per Serving

Calories: 565

Total Fat: 38g

Saturated Fat: 13.2g

Cholesterol: 95mg

Sodium: 1557mg

Total Carbohydrate: 21g

Dietary Fiber: 4g

Total Sugars: 4.7g

Protein: 32.4g

Vitamin D: 0mcg

Calcium: 96mg

Iron: 4mg

Potassium: 382mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
My mouth is watering, Donna John . Elegant chili? Yes, please!

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