Name: One-Pot Chunky Beef Chili Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 lbs ground beef; 1 onion, diced; 4 cloves garlic, crushed; 2 cans kidney beans, drained and rinsed; 1 28-ounce can diced tomatoes; 1 6-ounce can tomato paste; 1 4.5-ounce can green chilies; 3 cups chicken broth (or water with 2 teaspoons chicken bouillon powder); 2 tablespoons chili powder; 1/2 teaspoon salt; 2 teaspoons cumin; 1 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1 teaspoon hot sauce; 1 teaspoon sugar

If you’re craving something hearty, flavorful, and downright comforting, you’ve got to try this One-Pot Chunky Beef Chili Recipe. I absolutely love this because it’s packed with chunky beef, tender beans, and just the right kick of spice, all bubbling away in one pot. No fuss, no mess, just delicious chili coming together that’s perfect for weeknight dinners or casual get-togethers. Stick with me — I’m going to share all my tips so you can make this chili recipe your new kitchen staple.

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Why You’ll Love This Recipe

Simple One-Pot Cooking: Saves you from dirtying multiple pans and makes cleanup a breeze.
Chunky, Hearty Texture: Unlike some thin chilis, this one has robust chunks of beef and beans you can really sink your teeth into.
Balanced Spice Level: A nice mix of spices with a subtle heat that you can easily adjust to your taste.
Family Favorite: My crew always asks for seconds — and it freezes beautifully for easy meals later!

A close-up image of a bowl filled with thick chili, showing several layers of reddish-brown kidney beans and small bits of cooked meat mixed with a rich, tomato-based sauce. The chili has a textured and slightly chunky appearance with visible pieces of tomato and onion. The bowl is white and sits on a white marbled surface. Behind the bowl, there are two pieces of yellow cornbread stacked on top of each other, adding a soft and crumbly texture contrast to the scene. A silver spoon is partly visible inside the bowl, resting in the chili. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this One-Pot Chunky Beef Chili Recipe serves a purpose—bringing together that rich, homemade flavor we all crave. The key is choosing quality beef and fresh aromatics, plus stocking up on your favorite spices for depth.

Ground beef: I like to use 80/20 lean-to-fat ratio for juicy, flavorful chili without too much grease.
Onion: Diced yellow onion adds sweetness and body; it softens into the sauce beautifully.
Garlic: Fresh crushed garlic gives that savory punch that canned garlic just can’t match.
Kidney beans: Drained and rinsed to cut excess sodium and keep the chili chunky.
Diced tomatoes: The base for your chili sauce—opt for no-salt-added if you want better control over seasoning.
Tomato paste: Intensifies the tomato flavor and thickens the chili to a satisfying consistency.
Green chilies: Adds subtle heat and a hint of tang — you can swap mild or hot depending on your preference.
Chicken broth: I usually use low-sodium broth so I can adjust salt levels myself. It keeps everything flavorful and moist.
Chili powder, cumin, oregano, cayenne: This spice mix is the heart of the flavor—fresh spices make the biggest difference.
Hot sauce: Just a splash gives a nice warmth without overpowering the other flavors.
Sugar: A small touch balances acidity from the tomatoes and rounds out the flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I absolutely enjoy about this One-Pot Chunky Beef Chili Recipe is how easy it is to switch things up based on what you have in your pantry or your mood that day. I encourage you to make it your own!

Vegetarian Version: Swap out ground beef for diced mushrooms or lentils for a hearty meatless chili that still satisfies.
Extra Heat: I add extra cayenne or a diced jalapeño if I want more of a kick—just be careful not to overwhelm the other flavors.
Different Beans: Pinto or black beans work beautifully if kidney beans aren’t your thing or if you just want variety.
Smoky Flavor: Try adding a chipotle pepper in adobo sauce or smoked paprika for a rich smoky undertone that’s incredible.

How to Make One-Pot Chunky Beef Chili Recipe

Step 1: Brown the Beef and Sauté Aromatics

Start by heating your pot over medium-high heat and adding the ground beef. Cook it until it’s nicely browned, breaking it up with your spatula as it cooks. This step locks in flavor and creates those little caramelized bits that make chili so good. Don’t forget to drain the excess fat after browning to keep the chili from becoming greasy. Next, toss in the diced onion and crushed garlic—sauté everything until the onion softens and turns translucent. That aroma? Absolute heaven and a sign you’re on the right track.

Step 2: Spice It Up and Add Your Main Ingredients

Sprinkle in the chili powder, cumin, oregano, salt, cayenne pepper, hot sauce, and sugar. Stir everything well to coat the beef and onions in those beautiful spices. This mix is where the magic begins! Now add the kidney beans, diced tomatoes, tomato paste, green chilies, and chicken broth. Give it a good stir, then crank the heat until it reaches a boil.

Step 3: Simmer and Develop Those Flavors

Once boiling, reduce the heat to medium-low and let your chili simmer uncovered for about 30 minutes. This slow simmer allows the flavors to meld beautifully and thickens the chili into its perfect chunky consistency. Don’t rush this part! Give it an occasional stir to keep things from sticking and burning on the bottom. You’ll know it’s ready when the sauce is thickened and rich, and your kitchen smells like a cozy, comforting hug.

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Pro Tips for Making One-Pot Chunky Beef Chili Recipe

Use Fresh Spices: I learned that using spices that haven’t been sitting in your pantry forever really amps up the flavor.
Don’t Skip Draining the Beef: Removing excess fat prevents a greasy chili, keeping it hearty but clean-tasting.
Simmer Slowly: Patience during the simmer lets all ingredients marry their flavors perfectly.
Adjust Salt Last: I always taste mine near the end and add salt gradually to avoid over-seasoning.

How to Serve One-Pot Chunky Beef Chili Recipe

A close-up view of a bowl filled with thick chili showing a rich blend of dark red kidney beans mixed with finely textured minced meat and chunks of bright red tomatoes. The chili has a glossy sauce with a deep reddish-brown color, with the beans and meat evenly spread throughout the dish. The bowl is white with a smooth rim, placed on a white marbled surface. The focus is on the hearty texture and vibrant colors of the chili filling the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of topping my chili with shredded sharp cheddar and a dollop of sour cream—the creamy tang cuts through the heat and adds richness. Sometimes I toss on sliced green onions or a sprinkle of chopped cilantro for freshness. If you’re feeling adventurous, a squeeze of fresh lime juice brings a lovely zing.

Side Dishes

Nothing pairs better with this beef chili than warm, buttery cornbread—my family goes crazy for it. You could also add a simple green salad or some tortilla chips to scoop up every last bite. And if you want to keep things classic, rice or even baked potatoes work like a charm on the side.

Creative Ways to Present

For special occasions, I love serving this chili in mini bread bowls—guests get their own edible bowl, which is always a fun conversation starter! Another crowd-pleaser is layering the chili over nachos with extra cheese and jalapeños baked on top. You can even turn it into a chili bar with toppings like avocado, chopped onions, and various cheeses so everyone customizes their perfect bowl.

Make Ahead and Storage

Storing Leftovers

I always store leftover chili in a sealed airtight container in the fridge—good for up to 4 days. It actually tastes even better the next day after the flavors have had time to meld together. Just give it a good stir before reheating to mix everything back up evenly.

Freezing

This One-Pot Chunky Beef Chili Recipe freezes like a dream! I portion it into freezer-safe containers or heavy-duty freezer bags, and it keeps well for up to 3 months. When you’re ready, thaw overnight in the fridge and warm on the stove or microwave. It’s a lifesaver for busy nights.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat, stirring occasionally to keep it from sticking. Add a splash of broth or water if it seems too thick. Reheating in the microwave works too—just cover and heat in short bursts, stirring in between.

FAQs

Can I make this One-Pot Chunky Beef Chili Recipe in a slow cooker?

Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to your slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. It’s an easy way to let the flavors develop with minimal hands-on time.
What can I substitute for the green chilies?

If you don’t have canned green chilies on hand, you can omit them or replace with diced fresh jalapeños for a fresher, spicier bite. Roasted bell peppers also add a nice smoky sweetness if you want something milder.
Is this chili very spicy?

This recipe has a moderate spice level, balanced by the tomato base and beans. You can easily adjust by cutting the cayenne pepper or hot sauce down if you prefer mild, or upping them for more heat.
Can I use beef broth instead of chicken broth?

Yes! Beef broth adds a deeper, richer flavor, which complements the beef nicely. Either works well based on your taste preference or what you have on hand.

Final Thoughts

This One-Pot Chunky Beef Chili Recipe is my go-to comfort meal whenever I want something filling, straightforward, and downright delicious. I’ve made it countless times, and it never fails to warm up the house and bring smiles to the table. Give it a shot—you’ll find it’s not only easy to make but also perfect for sharing with friends and family. I can’t wait to hear how you customize it or what sides you pair it with. Happy cooking, friend!