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30 Minute Chili


We are days away from the Super Bowl and I have to admit that although I am sad that my Darb’s Eagles didn’t make it this year.  I am also a little excited to not have the pressure that last years game brought with it.  No matter who you are the Super Bowl has something for everyone.  There is of course the football but there is also the FOOD!!  Even if you aren’t a football fan {which is crazy to me} who wouldn’t come and at least hang out for the awesome grub?  This 30 Minute Chili is the perfect option because it takes no time to make.  Add your favorite toppings and the whole crowd will be happy.

30 minute chili | quick chili recipe | chili with black beans | chili using Rotel | chili under 30 minutes

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The key to getting a slow cooked taste in only 30 minutes is using Masa flour {aka corn flour} to thicken the 30 Minute Chili instead of all purpose flour.  Just like I do in my Chicken Enchilada Soup.  It gives the dish such a deep and rich flavor that you just couldn’t get without it.  I have added a can of black beans but you can use whatever kind your family enjoys.

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Begin by browning the ground beef and cooking the onions until the are translucent.

Then it time for the Masa flour.

Pour it over the beef and onion mixture and mix together.  Cook for a minute or so, you want to be able to smell the corn but not over cook the flour.

To the Masa and ground beef mixture you are going to add the beef stock and stir well.  Be sure to scrape the yummy bits off of the bottom of the pan, they are full of flavor.  The mixture will be thick.

Then it is time to add the can of black beans, tomato sauce and Rotel.

Cook until warm, dish up and garnish.  I love adding some shredded cheese, cilantro, sour cream and tortilla chips.  We all know that the best part is the topping and the options are endless.

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30 Minute Chili

Slow cooked tasting chili in less than 30 minutes is perfect for dinner or the big game.
Course: Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
5 from 1 vote
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  • 1 pound lean ground beef
  • 1/2 cup onion {diced}
  • 1/2 cup masa harina {corn flour}
  • 3 cups beef broth
  • 15 oz. can tomato sauce
  • 14 oz. can black beans {drained and rinsed}
  • 14 oz. can Rotel {diced tomatoes with green chilies}
  • 1/2-1 tbsp chili powder {depending on taste}
  • 1 tsp cumin
  • 1 tsp salt

Topping Ideas: tortilla chips, diced avocado, grated cheese, sour cream, fresh cilantro, pico de gallo, green onion


    • In a heavy bottomed pot, brown ground beef and drain any fat.  Add onion to beef and cook for a couple of minutes or until translucent {if it get too dry, add a tablespoon of oil}.  Add masa harina flour to beef mixture and cook for an additional minute.  You will be able to smell the corn but you don't want to over cook it.  Add the beef stock and stir {the mixture will be thick}.  Immediately add tomato sauce, black beans, Rotel, chili powder, cumin and salt.  Stir until combined.  Continue stirring occasionally until the mixture reaches a simmer.  Reduce heat to medium-low and let simmer for 3 minutes, stir a couple of times so that the chili doesn't stick to the bottom of the pan.  Taste, adjust seasoning as needed.  Serve warm with desired toppings.
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