30 Minute Saigon Chili

Posted by Annette Bellisari on

30 Minute Saigon Chili


8 Servings


1 tablespoon vegetable oil

3 medium onions, chopped

6 garlic cloves, chopped

Coarse salt and ground pepper

1 can (6 ounces) tomato paste

3 tablespoons chili powder

2 tablespoons chopped canned chipotle chilies in adobo sauce

1/2 teaspoon ground cinnamon

3 pounds ground beef chuck

3 cans (14.5 ounces each) diced tomatoes in juice

1 Jar Bellisari’s Saigon Street Sauce

2 cans (14.5 ounces each) kidney beans, rinsed and drained

Shredded cheddar cheese and tortilla strips (optional)



In a heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.

Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.

Add tomatoes with their juice, Bellisari’s Saigon Street Sauce and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese and tortilla strips, if desired.

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