{"id":48418,"date":"2025-09-15T06:30:00","date_gmt":"2025-09-15T09:30:00","guid":{"rendered":"https:\/\/mestredasreceitas.com\/en\/10-minute-chili\/"},"modified":"2025-09-15T06:30:00","modified_gmt":"2025-09-15T09:30:00","slug":"10-minute-chili","status":"publish","type":"post","link":"https:\/\/mestredasreceitas.com\/en\/10-minute-chili\/","title":{"rendered":"10-Minute Homemade Chili"},"content":{"rendered":"<p class='summarization'><strong>10 minute chili is a rapid, stovetop chili that uses canned tomatoes and beans, quick-browning protein, and simple spices to deliver a hearty, well-balanced meal in about ten minutes\u2014perfect for weeknight dinners, easy substitutions, and fast make-ahead or freezer portions without sacrificing flavor.<\/strong><\/p>\n<p><strong>10 minute chili<\/strong> is for nights when hunger wins and time is short. Want big, comforting flavor from pantry staples? Here\u2019s a fast, flexible method you can adjust to taste.<\/p>\n<p><\/p>\n<h2>Ingredients for 10-minute homemade chili<\/h2>\n<p><img src='https:\/\/mestredasreceitas.com\/en\/wp-content\/uploads\/2026\/09\/ingredients-for-10-minute-homemade-chili.webp' alt='Ingredients for 10-minute homemade chili' title='Ingredients for 10-minute homemade chili' \/><\/p>\n<p><strong>10 minute chili<\/strong> uses pantry staples and a few fresh items to get dinner ready fast. Below are exact amounts and simple swaps.<\/p>\n<ul>\n<li><strong>1 pound (450 g) lean ground beef or turkey<\/strong> \u2013 cooks quickly; substitute 14 oz (400 g) plant-based crumbles or firm crumbled tofu for a vegetarian option.<\/li>\n<li><strong>1 tablespoon vegetable oil<\/strong> \u2013 for saut\u00e9ing; use olive oil or avocado oil if preferred.<\/li>\n<li><strong>1 small onion, finely chopped (about 3\/4 cup)<\/strong> \u2013 yellow or white onion; use 1 tsp onion powder if you\u2019re in a rush.<\/li>\n<li><strong>2 cloves garlic, minced<\/strong> \u2013 or 1 teaspoon garlic powder as a shortcut.<\/li>\n<li><strong>1 can (15 oz \/ 425 g) diced tomatoes<\/strong> \u2013 with juices; substitute 1 cup crushed tomatoes if preferred.<\/li>\n<li><strong>1 can (15 oz \/ 425 g) kidney beans, drained and rinsed<\/strong> \u2013 or use black beans or pinto beans.<\/li>\n<li><strong>2 tablespoons tomato paste<\/strong> \u2013 adds body and color; tomato sauce can be used in a pinch.<\/li>\n<li><strong>1 cup (240 ml) beef or vegetable broth<\/strong> \u2013 or water plus 1\/2 teaspoon bouillon paste or cube.<\/li>\n<li><strong>2 tablespoons chili powder<\/strong> \u2013 adjust to taste; use 1 tablespoon cayenne instead for more heat.<\/li>\n<li><strong>1 teaspoon ground cumin<\/strong> \u2013 for warmth; smoked paprika (1\/2\u20131 tsp) adds a smoky note.<\/li>\n<li><strong>1\/2 teaspoon smoked paprika (optional)<\/strong> \u2013 enhances depth; omit if unavailable.<\/li>\n<li><strong>Salt and black pepper, to taste<\/strong> \u2013 start with 1\/2 teaspoon salt and 1\/4 teaspoon pepper, then adjust.<\/li>\n<li><strong>1 teaspoon brown sugar or honey (optional)<\/strong> \u2013 balances acidity from tomatoes.<\/li>\n<li><strong>Optional toppings:<\/strong> shredded cheddar, sour cream, chopped cilantro, sliced green onions, and lime wedges.<\/li>\n<\/ul>\n<h3>Quick notes and substitutions<\/h3>\n<p>Drain and rinse canned beans to reduce sodium. Use pre-chopped or frozen onions to save time. If you prefer milder chili, start with 1 tablespoon chili powder and add more after tasting. For a thicker chili, brown the meat well and simmer a minute longer to evaporate excess liquid. For vegetarian protein, drain and squeeze excess liquid from tofu or use a firm textured vegetable protein.<\/p>\n<h2>How to prepare 10-minute homemade chili<\/h2>\n<p><img src='https:\/\/mestredasreceitas.com\/en\/wp-content\/uploads\/2026\/09\/how-to-prepare-10-minute-homemade-chili.webp' alt='How to prepare 10-minute homemade chili' title='How to prepare 10-minute homemade chili' \/><\/p>\n<ol>\n<li><strong>Prep ingredients:<\/strong> Chop <strong>1 small onion<\/strong> and mince <strong>2 garlic cloves<\/strong>; drain and rinse <strong>1 can (15 oz) kidney beans<\/strong>; open <strong>1 can (15 oz) diced tomatoes<\/strong> and measure <strong>1 cup (240 ml) broth<\/strong>.<\/li>\n<li><strong>Heat the pan:<\/strong> Place a large skillet over medium-high heat and add <strong>1 tablespoon oil<\/strong> until shimmering.<\/li>\n<li><strong>Brown the meat:<\/strong> Add <strong>1 lb (450 g) ground beef or turkey<\/strong> and break it up with a spatula; cook 3\u20134 minutes until no longer pink and edges start to brown.<\/li>\n<li><strong>Saut\u00e9 onion and garlic:<\/strong> Push meat to the side, add the chopped onion and cook 1\u20132 minutes until soft, then stir in the minced garlic for 30 seconds.<\/li>\n<li><strong>Add tomato paste and spices:<\/strong> Stir in <strong>2 tablespoons tomato paste<\/strong>, <strong>2 tablespoons chili powder<\/strong>, and <strong>1 teaspoon ground cumin<\/strong>; cook 30\u201345 seconds to bloom the spices.<\/li>\n<li><strong>Combine tomatoes, beans, and broth:<\/strong> Pour in the diced tomatoes with juices, the drained beans, and <strong>1 cup broth<\/strong>; stir well to combine.<\/li>\n<li><strong>Simmer briefly:<\/strong> Bring to a gentle simmer and cook uncovered for 3\u20134 minutes, stirring occasionally to thicken and meld flavors.<\/li>\n<li><strong>Adjust seasoning:<\/strong> Taste and add <strong>salt<\/strong>, <strong>black pepper<\/strong>, and optionally <strong>1 teaspoon brown sugar<\/strong> to balance acidity; add more chili powder for heat.<\/li>\n<li><strong>Thicken if needed:<\/strong> For a thicker chili, mash a few beans against the pan or simmer 1\u20132 minutes longer; for thinner chili, add a splash of broth.<\/li>\n<li><strong>Serve and garnish:<\/strong> Spoon into bowls and add toppings like shredded cheddar, sour cream, chopped cilantro, sliced green onions, and a lime wedge.<\/li>\n<\/ol>\n<h3>Quick tips<\/h3>\n<ul>\n<li><strong>Speed hacks:<\/strong> Use pre-chopped onions or frozen diced onions to save time.<\/li>\n<li><strong>Vegetarian swap:<\/strong> Replace meat with 14 oz plant-based crumble or firm crumbled tofu and follow the same steps.<\/li>\n<li><strong>Low-sodium:<\/strong> Rinse canned beans well and use low-sodium broth.<\/li>\n<li><strong>Make-ahead:<\/strong> Chili thickens as it cools\u2014add a bit of broth when reheating.<\/li>\n<\/ul>\n<h2>Time-saving techniques and essential equipment<\/h2>\n<p><img src='https:\/\/mestredasreceitas.com\/en\/wp-content\/uploads\/2026\/09\/time-saving-techniques-and-essential-equipment.webp' alt='Time-saving techniques and essential equipment' title='Time-saving techniques and essential equipment' \/><\/p>\n<p>Use the right tools and smart habits to cut prep and cook time for a quick, flavorful chili without extra fuss.<\/p>\n<h3>Essential equipment<\/h3>\n<ul>\n<li><strong>Large nonstick or heavy-bottom skillet (10\u201312 inches)<\/strong> \u2013 browns meat evenly and heats quickly.<\/li>\n<li><strong>Spatula or wooden spoon<\/strong> \u2013 for breaking up meat and stirring.<\/li>\n<li><strong>Sharp chef\u2019s knife and cutting board<\/strong> \u2013 a sharp knife halves chopping time; consider a small paring knife for garlic.<\/li>\n<li><strong>Can opener and colander<\/strong> \u2013 open and drain canned beans and tomatoes fast.<\/li>\n<li><strong>Measuring cups and spoons<\/strong> \u2013 keep spice ratios consistent for quick seasoning.<\/li>\n<li><strong>Immersion blender (optional)<\/strong> \u2013 thicken chili in seconds without dirtying a blender.<\/li>\n<li><strong>Instant pot or multicooker (optional)<\/strong> \u2013 use saut\u00e9 then pressure for hands-off speed and deep flavor.<\/li>\n<\/ul>\n<h3>Time-saving techniques<\/h3>\n<ol>\n<li><strong>Prep first:<\/strong> Open cans, measure spices, and have toppings ready before you heat the pan.<\/li>\n<li><strong>Use pre-chopped or frozen onions<\/strong> to shave minutes off prep; jarred minced garlic works too.<\/li>\n<li><strong>Preheat the pan on medium-high<\/strong> so meat starts browning immediately; break it into small pieces for faster cook-through.<\/li>\n<li><strong>Rinse and use canned beans<\/strong> straight from the can after draining; canned beans are fully cooked and save lots of time.<\/li>\n<li><strong>Bloom spices:<\/strong> Stir spices into tomato paste in the hot pan for 30\u201345 seconds to boost flavor fast.<\/li>\n<li><strong>Use hot broth or water<\/strong> when adding liquid so the mix returns to a simmer faster.<\/li>\n<li><strong>Cover briefly:<\/strong> After combining ingredients, cover the pan for 2\u20133 minutes to speed melding, then uncover to reduce excess liquid.<\/li>\n<li><strong>One-pan cleanup:<\/strong> Cook and serve from the same skillet when possible to cut dishwashing time.<\/li>\n<li><strong>Batch and freeze:<\/strong> Double the recipe and freeze portions; reheating takes minutes and keeps dinners quick on busy nights.<\/li>\n<\/ol>\n<h3>Quick maintenance and storage tips<\/h3>\n<ul>\n<li><strong>Soak pans:<\/strong> Fill the skillet with hot water right after use to soften stuck bits and save scrubbing time.<\/li>\n<li><strong>Store in shallow containers:<\/strong> Cool chili slightly, then refrigerate in shallow containers to chill quickly and stay safe.<\/li>\n<li><strong>Label and date:<\/strong> Freeze portions with a date; use within 2\u20133 months for best quality.<\/li>\n<li><strong>Reheat smart:<\/strong> Add a splash of broth when reheating to restore texture and loosen thickened chili.<\/li>\n<\/ul>\n<h2>Variations: vegetarian, slow-cooker, and extra-spicy options<\/h2>\n<p><img src='https:\/\/mestredasreceitas.com\/en\/wp-content\/uploads\/2026\/09\/variations-vegetarian-slow-cooker-and-extra-spicy-options.webp' alt='Variations: vegetarian, slow-cooker, and extra-spicy options' title='Variations: vegetarian, slow-cooker, and extra-spicy options' \/><\/p>\n<p>Choose a variation that fits your time, diet, and taste\u2014each option keeps the same basic flavors with easy swaps.<\/p>\n<h3>Vegetarian version<\/h3>\n<p>Swap the meat for a plant protein and boost texture with quick cooks.<\/p>\n<ul>\n<li><strong>14 oz (400 g) plant-based crumble<\/strong> \u2013 cooks like ground meat; or use crumbled firm tofu, well-pressed.<\/li>\n<li><strong>1 can (15 oz) kidney or black beans<\/strong> \u2013 keep as the main protein.<\/li>\n<li><strong>1 cup vegetable broth<\/strong> \u2013 replaces beef broth.<\/li>\n<li><strong>Optional: 1\/2 cup chopped mushrooms<\/strong> \u2013 adds umami and meaty texture.<\/li>\n<\/ul>\n<ol>\n<li><strong>Heat 1 Tbsp oil<\/strong> in a skillet over medium-high heat.<\/li>\n<li><strong>Saut\u00e9 mushrooms and onion<\/strong> 2\u20133 minutes until soft.<\/li>\n<li><strong>Add plant-based crumble or tofu<\/strong> and brown 3\u20134 minutes, breaking into small pieces.<\/li>\n<li><strong>Proceed with tomato paste, spices, tomatoes, beans, and broth<\/strong> as in the base recipe and simmer 3\u20134 minutes.<\/li>\n<\/ol>\n<h3>Slow-cooker version<\/h3>\n<p>Use a slow cooker for hands-off depth of flavor; prep takes minutes, cook time is longer.<\/p>\n<ol>\n<li><strong>Brown meat (optional):<\/strong> Quickly brown 1 lb meat in a skillet for better flavor, then transfer to slow cooker.<\/li>\n<li><strong>Add all ingredients<\/strong> (onion, garlic, tomato paste, diced tomatoes, drained beans, spices, and 1 cup broth) to the slow cooker.<\/li>\n<li><strong>Cook low 4\u20136 hours or high 2\u20133 hours<\/strong> until flavors meld and onions are tender.<\/li>\n<li><strong>Thicken if needed:<\/strong> Stir in 1\u20132 Tbsp tomato paste near the end, or mash some beans to reach desired texture.<\/li>\n<li><strong>Finish:<\/strong> Taste and adjust salt, pepper, and heat before serving.<\/li>\n<\/ol>\n<h3>Extra-spicy option<\/h3>\n<p>Add layers of heat while keeping balance so flavor still shines.<\/p>\n<ul>\n<li><strong>1\u20132 fresh jalape\u00f1os or serranos<\/strong> \u2013 finely chopped, seeds in for extra heat.<\/li>\n<li><strong>1\/2\u20131 tsp cayenne pepper<\/strong> \u2013 adds immediate heat; adjust slowly.<\/li>\n<li><strong>1\u20132 tsp chipotle in adobo (minced)<\/strong> \u2013 gives smoke and warmth.<\/li>\n<li><strong>Hot sauce to taste<\/strong> \u2013 add at the end to control final spice level.<\/li>\n<\/ul>\n<ol>\n<li><strong>Add fresh chiles when saut\u00e9ing onions<\/strong> so their heat infuses the base.<\/li>\n<li><strong>Stir in cayenne or chipotle with the tomato paste<\/strong> to bloom the spice flavors for 30\u201345 seconds.<\/li>\n<li><strong>Taste before serving<\/strong> and add hot sauce or a pinch more cayenne if you want more kick.<\/li>\n<\/ol>\n<h3>Quick tips for all variations<\/h3>\n<ul>\n<li><strong>Keep spices measured:<\/strong> Start with conservative amounts and adjust after a quick simmer.<\/li>\n<li><strong>Control thickness:<\/strong> Mash a few beans or simmer uncovered to thicken; add broth to thin.<\/li>\n<li><strong>Garnish wisely:<\/strong> Dairy toppings like sour cream or shredded cheese help temper extra heat.<\/li>\n<\/ul>\n<h2>Pantry substitutions and smart ingredient swaps<\/h2>\n<p><img src='https:\/\/mestredasreceitas.com\/en\/wp-content\/uploads\/2026\/09\/pantry-substitutions-and-smart-ingredient-swaps.webp' alt='Pantry substitutions and smart ingredient swaps' title='Pantry substitutions and smart ingredient swaps' \/><\/p>\n<p><strong>Pantry substitutions<\/strong> let you make a tasty chili with what\u2019s on hand. These swaps keep texture and flavor without extra stress.<\/p>\n<h3>Common swaps<\/h3>\n<ul>\n<li><strong>Ground meat<\/strong> \u2014 use 14 oz (400 g) plant-based crumble or 14 oz crumbled firm tofu 1:1 for a vegetarian option.<\/li>\n<li><strong>Canned beans<\/strong> \u2014 swap kidney beans for black or pinto beans; always drain and rinse to reduce sodium.<\/li>\n<li><strong>Diced tomatoes (15 oz)<\/strong> \u2014 replace with 1 cup crushed tomatoes plus 2 tbsp water if diced cans aren\u2019t available.<\/li>\n<li><strong>Tomato paste<\/strong> \u2014 use 3 tbsp tomato sauce or 1 tbsp ketchup in a pinch; cut added sugar if needed.<\/li>\n<li><strong>Broth (1 cup)<\/strong> \u2014 substitute water plus 1\/2 tsp bouillon paste or 1\/4 bouillon cube per cup.<\/li>\n<li><strong>Fresh onion\/garlic<\/strong> \u2014 1 tsp onion powder and 1\/2 tsp garlic powder replace fresh when you\u2019re short on time.<\/li>\n<li><strong>Chili powder<\/strong> \u2014 mix 1 tsp ground cumin + 1 tsp smoked paprika + 1\/2 tsp cayenne to mimic a chili blend.<\/li>\n<li><strong>Brown sugar<\/strong> \u2014 swap with 1 tsp honey or 1 tsp maple syrup to balance acidity from tomatoes.<\/li>\n<li><strong>Thickening tricks<\/strong> \u2014 mash 1\/4 cup beans into the pot or whisk 1\u20132 tsp cornstarch with cold water to make a slurry.<\/li>\n<li><strong>Dairy toppings<\/strong> \u2014 plain Greek yogurt works instead of sour cream; use shredded cheddar or a dairy-free alternative for garnish.<\/li>\n<\/ul>\n<h3>When to use swaps<\/h3>\n<ul>\n<li><strong>Save time:<\/strong> use jarred minced garlic or frozen diced onions to cut prep minutes.<\/li>\n<li><strong>Reduce salt:<\/strong> choose low-sodium canned goods and rinse beans before adding.<\/li>\n<li><strong>Boost flavor:<\/strong> toast powdered spices briefly in the pan after adding tomato paste to release more aroma.<\/li>\n<li><strong>Fix texture:<\/strong> add 1\/2 cup cooked rice or bulgur if your chili is too thin and you want more body.<\/li>\n<\/ul>\n<h2>Serving suggestions and simple garnish ideas<\/h2>\n<p><img src='https:\/\/mestredasreceitas.com\/en\/wp-content\/uploads\/2026\/09\/serving-suggestions-and-simple-garnish-ideas.webp' alt='Serving suggestions and simple garnish ideas' title='Serving suggestions and simple garnish ideas' \/><\/p>\n<ul>\n<li><strong>Shredded cheddar:<\/strong> Sprinkle a generous handful so it melts slightly on hot chili.<\/li>\n<li><strong>Sour cream or Greek yogurt:<\/strong> Add a dollop to cool and balance heat.<\/li>\n<li><strong>Chopped cilantro:<\/strong> Brightens flavor\u2014use a tablespoon or two per bowl.<\/li>\n<li><strong>Sliced green onions:<\/strong> Scatter on top for crunch and color.<\/li>\n<li><strong>Diced avocado:<\/strong> Add creaminess; use 1\/4 avocado per serving.<\/li>\n<li><strong>Lime wedges:<\/strong> Serve on the side for a quick squeeze that lifts flavors.<\/li>\n<li><strong>Tortilla chips or strips:<\/strong> Offer for scooping and extra texture.<\/li>\n<li><strong>Pickled jalape\u00f1os or hot sauce:<\/strong> Let guests control the heat.<\/li>\n<\/ul>\n<h3>Serving ideas<\/h3>\n<ul>\n<li><strong>Bowl and cornbread:<\/strong> Ladle chili into a deep bowl and serve with a warm wedge of cornbread on the side.<\/li>\n<li><strong>Taco-style:<\/strong> Spoon chili over rice or into soft tortillas, top with cheddar and cilantro.<\/li>\n<li><strong>Loaded baked potato:<\/strong> Split a baked potato and heap on chili, then add sour cream and green onions.<\/li>\n<li><strong>Chili nachos:<\/strong> Layer chips, chili, cheese, and bake briefly until bubbly; finish with avocado and lime.<\/li>\n<\/ul>\n<h3>Plating and portion tips<\/h3>\n<ul>\n<li><strong>Portion control:<\/strong> Aim for 1 to 1 1\/2 cups of chili per adult serving.<\/li>\n<li><strong>Warm the bowls:<\/strong> Rinse bowls with hot water before serving to keep chili hotter longer.<\/li>\n<li><strong>Garnish last:<\/strong> Add delicate toppings like cilantro and avocado just before serving to keep them fresh.<\/li>\n<li><strong>Arrange sides:<\/strong> Serve garnishes in small ramekins so guests customize their bowls.<\/li>\n<\/ul>\n<h2>Fun facts about chili and the key ingredient: beans<\/h2>\n<p><img src='https:\/\/mestredasreceitas.com\/en\/wp-content\/uploads\/2026\/09\/fun-facts-about-chili-and-the-key-ingredient-beans.webp' alt='Fun facts about chili and the key ingredient: beans' title='Fun facts about chili and the key ingredient: beans' \/><\/p>\n<ul>\n<li><strong>Chili<\/strong> traces back to Indigenous and early Mexican cuisines where spicy stews were common long before modern recipes.<\/li>\n<li>Different regions have their own chili styles; some use beans, others like Texas favor meat-only versions.<\/li>\n<li>The word \u201cchili\u201d is spelled many ways\u2014chili, chilli, or chile\u2014depending on region and pepper types.<\/li>\n<li>Chili cook-offs began as community contests and now draw teams that guard secret spice blends.<\/li>\n<li>Quick versions like a 10-minute chili rely on canned beans and tomatoes to speed cooking while keeping bold flavor.<\/li>\n<li>Chili is flexible: it can be a hearty weeknight meal, a topping, or a filling for tacos and nachos.<\/li>\n<\/ul>\n<h3>Fun facts about <strong>beans<\/strong><\/h3>\n<ul>\n<li><strong>Beans are protein powerhouses:<\/strong> one cup of cooked beans has about 15 g of protein and lots of fiber.<\/li>\n<li><strong>Common chili beans:<\/strong> kidney, pinto, and black beans are popular for texture and color contrast.<\/li>\n<li><strong>Canned vs dried:<\/strong> canned beans save time; dried beans need soaking but can offer better texture and lower sodium.<\/li>\n<li><strong>Quick cooking tip:<\/strong> rinse canned beans to remove extra salt and drain to reduce liquid in fast chili recipes.<\/li>\n<li><strong>Nutrition boost:<\/strong> beans add iron, folate, and slow-release carbs that help you feel full longer.<\/li>\n<li><strong>Storage and shelf life:<\/strong> canned beans last years unopened; cooked beans keep 3\u20134 days refrigerated or freeze for months.<\/li>\n<\/ul>\n<h3>Practical bean notes for chili<\/h3>\n<ul>\n<li><strong>To thicken chili:<\/strong> mash a small portion of beans into the pot for body without extra flour.<\/li>\n<li><strong>Flavor pairing:<\/strong> beans take spices well\u2014cumin, chili powder, and smoked paprika enhance their taste.<\/li>\n<li><strong>Vegetarian swap:<\/strong> using extra beans with mushrooms or plant-based crumble keeps texture and protein.<\/li>\n<\/ul>\n<h2>Final thoughts<\/h2>\n<p>This <strong>10-minute chili<\/strong> proves you can get big, comforting flavor without a long cook time. Try the swaps and tips above to match your taste and pantry.<\/p>\n<p>Love quick recipes? Follow us on social media for more fast dinners, tips, and behind-the-scenes photos. Share your bowl and tag us so others can try it too.<\/p>\n<p>Thanks for reading \u2014 we hope you enjoy the recipe. Visit and follow the <a href=\"https:\/\/mestredasreceitas.com\/\">Mestre das Receitas Culinary Blog<\/a> for more easy, delicious ideas.<\/p>\n<h2>FAQ &#8211; Quick Questions about 10-Minute Chili<\/h2>\n<h3>Can I make this chili vegetarian without losing texture?<\/h3>\n<p>Yes. Swap the ground meat for 14 oz (400 g) plant-based crumble or well-pressed crumbled tofu and add 1\/2 cup chopped mushrooms for extra bite.<\/p>\n<h3>How do I thicken the chili quickly?<\/h3>\n<p>Mash 1\/4 cup of the cooked beans into the pot or simmer uncovered for 1\u20132 minutes. A cornstarch slurry (1\u20132 tsp cornstarch + cold water) also works.<\/p>\n<h3>What\u2019s the best way to control spice level?<\/h3>\n<p>Start with 1 tablespoon chili powder and add cayenne or chopped chiles a little at a time. Dairy toppings like sour cream will mellow heat.<\/p>\n<h3>How long can I store and freeze leftovers?<\/h3>\n<p>Refrigerate in shallow containers for 3\u20134 days. Freeze portions for up to 2\u20133 months; thaw in the fridge overnight and reheat with a splash of broth.<\/p>\n<h3>Can I prep this ahead for a busy weeknight?<\/h3>\n<p>Yes. Brown the meat and mix in spices, then cool and refrigerate up to 24 hours. Combine with tomatoes and beans and finish cooking when ready.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>10 minute chili delivers hearty, homemade flavor fast\u2014an easy weeknight recipe with pantry staples and bold, comforting 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