How I Make My Chili Fast

Ingredients

• 2 Tbsp Olive Oil (extra virgin preferred)
• 1 lb Ground Beef (80% lean)
• 0.5 lb Ground Pork (regular fat content)
• 0.5 lb Ground Veal (optional, adds richness)
• 1 large Onion (chopped roughly, keep chunks)
• 2 stalks Celery Stalks (sliced)
• 2 medium Carrots (peeled and diced)
• 3 pieces Thai Chilies (optional, sliced thin)
• 1 can Canned Mixed Beans (15 oz, drained and rinsed)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Onion Powder
• 2 Tbsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1 Tbsp Patada Chili Seasoning Mix (store‑bought blend, optional)
• 2 cups Water (adjust for desired thickness)

Instructions

1. Prep the vegetables

   Dice the onion, slice the celery, and peel & dice the carrots. Set aside in a bowl.

   Time: PT5M

2. Heat oil

   Add 2 Tbsp olive oil to a large pot and heat over medium heat until shimmering.

   Time: PT2M

   Temperature: Medium heat

3. Brown the meat

   Add the ground beef, pork, and veal to the pot. Season with 1 tsp salt and 0.5 tsp pepper. Break up with a wooden spoon and cook until no pink remains.

   Time: PT5M

   Temperature: Medium‑high heat

4. Add vegetables and chilies

   Stir in the chopped onion, celery, carrots, and sliced Thai chilies. Cook, stirring occasionally, until the vegetables begin to soften.

   Time: PT5M

   Temperature: Medium heat

5. Add spices

   Sprinkle in 1 tsp onion powder, 2 Tbsp chili powder, 1 tsp cumin, 1 tsp paprika, and 1 Tbsp Patada chili seasoning. Stir to coat everything evenly.

   Time: PT1M

6. Add water and bring to simmer

   Pour in 2 cups water (or more for a thinner chili). Stir, then increase heat to bring the mixture to a gentle simmer. Cover with a lid.

   Time: PT2M

   Temperature: Medium‑high to bring to simmer

7. Simmer the chili

   Reduce heat to low and let the chili simmer, uncovered or partially covered, for 30 minutes, stirring every 10 minutes. The vegetables should be tender and the flavors melded.

   Time: PT30M

   Temperature: Low simmer

8. Add beans and finish

   Stir in the drained mixed beans. Cook for an additional 5 minutes until the beans are heated through and the chili thickens slightly.

   Time: PT5M

   Temperature: Low heat

9. Serve

   Remove from heat, ladle into bowls, and serve with crusty bread or toppings of choice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

8 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Ground Beef: ground turkey, ground chicken
• Instead of Ground Pork: ground turkey, ground chicken
• Instead of Ground Veal: ground beef, ground turkey
• Instead of Onion: shallots
• Instead of Celery Stalks: fennel stalks
• Instead of Carrots: parsnips
• Instead of Thai Chilies: jalapeño, serrano
• Instead of Canned Mixed Beans: canned kidney beans, canned black beans
• Instead of Patada Chili Seasoning Mix: additional chili powder

Equipment Needed

• Large Pot or Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Can Opener
• Measuring Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Brown the meat thoroughly to develop flavor
• Simmer the chili for at least 30 minutes so vegetables soften and flavors meld
• Add the beans at the end to prevent them from breaking down

Chef Tips from the Video

• Using three types of ground meat adds depth and richness
• Keep the vegetable pieces slightly chunky for texture contrast
• Patada seasoning is a convenient shortcut but feel free to customize the spice blend

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in portion‑size bags for up to 3 months.

Room temperature: Do not store at room temperature; cool before refrigerating.

Make-Ahead Tips

• The chili tastes even better the next day; refrigerate and reheat gently over low heat
• Portion and freeze for quick meals; thaw overnight in the fridge before reheating

Frequently Asked Questions