EASY WEEKNIGHT
GROUND BEEF CHILI
Sometimes even the best of us don’t feel like going all out.
Here’s a much quicker weeknight chili that uses a few of
the tricks learned from my Best Short-Rib Chili (here)
and the 30-minute bean soup recipes (here–here). I use
ground beef here, which precludes real browning as an
option, but a couple of smoky chipotle chiles added to the
mix lend a similar sort of deep complexity. Serve the chili
with grated cheddar cheese, sour cream, chopped onions,
scallions, sliced jalapeños, diced avocado, and/or chopped
cilantro, along with corn chips or warmed tortillas.