Main · Southwestern
Weeknight Chile
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Updated Aug 24, 2026 GMT
A pot of chile that tastes like it simmered all day, ready in under an hour.
This is the chile we make on a Tuesday: toasted spices, a mix of beans, and enough tomato to make it spoonable over rice or cornbread. It is not competition chile. It is supper.
Why this works
Browning the onion and tomato paste until they darken is where the long-simmered flavor comes from. A splash of coffee or cocoa is optional but rounds the spice. Beans go in with their liquid so the pot stays silky.
Key ingredients
- Tomato paste
- Cook it in the oil until it turns brick red. Raw paste tastes metallic.
- Chile powder
- A blend, not cayenne. We like a mix of ancho and a little chipotle.
Studio tips
- Salt in layers: onions, then tomatoes, then a final taste at the end.
- The chile is better the next day. Cool, refrigerate, and reheat gently with a splash of water.
- Set out bowls of cilantro, lime, cheese, and pickled onion so everyone builds a plate.
Recipe card
Weeknight Chile
A pot of chile that tastes like it simmered all day, ready in under an hour.
Difficulty: Easy 👌
15 min
Preparation
40 min
Baking
0 min
Resting
- Total
- 55 min
- Yield
- 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons chile powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1½ teaspoons kosher salt
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) black beans, with liquid
- 1 can (15 ounces) pinto beans, with liquid
- 1 cup water or broth
- 1 teaspoon unsweetened cocoa powder, optional
Instructions
- 1Warm the oil in a heavy pot over medium heat. Cook the onion with a pinch of salt until soft and golden at the edges, 8 minutes. Stir in the garlic for 30 seconds.
- 2Add the tomato paste, chile powder, cumin, and oregano. Cook, stirring, 2 minutes, until the paste darkens.
- 3Pour in the tomatoes, beans with their liquid, water, cocoa, and remaining salt. Bring to a simmer.
- 4Cook uncovered 25 to 30 minutes, stirring now and then, until the chile is thick and glossy. Taste for salt.
- 5Serve with rice, cornbread, or warm tortillas.
Notes
- Freezes well for 2 months. Thaw overnight in the fridge.
Nutrition
248 kcal · 38g carbs · 12g protein · 6g fat · 11g fiber
About 248 calories per serving. Values are estimates.
Frequently asked
Can I add meat?
Brown a pound of ground beef or turkey after the onions, then continue. You may want an extra ½ cup broth.
Is it very spicy?
No. Chipotle adds smoke more than heat. Add a minced jalapeño with the onion if you want more.
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Filed under main dishes, stovetop.
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