Description
This hearty One-Pot Chili recipe is a classic, robust and flavorful dish perfect for a comforting meal. Made with ground beef, kidney beans, tomatoes, and a blend of spices, this chili simmers slowly to develop deep flavors. It’s easy to make in a single pot, minimizing cleanup while delivering a satisfying, chunky texture. Ideal for chilly evenings or casual gatherings, serve it topped with shredded cheddar cheese and sour cream alongside warm cornbread.
Ingredients
Scale
Main 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)
Spices
- 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
Instructions
- Brown the Beef: In a large pot over medium heat, fry the ground beef until browned. Drain any excess fat from the pot to reduce greasiness.
- Sauté Onion and Garlic: Add the diced onion and crushed garlic to the pot with the beef. Sauté together until the onions are softened and translucent, releasing their flavors.
- Add Spices and Ingredients: Incorporate all the spices—including chili powder, salt, cumin, oregano, cayenne, hot sauce, and sugar—into the pot. Stir well to coat the meat and aromatics with the spices. Then add the kidney beans, green chilies, diced tomatoes, tomato paste, and chicken broth.
- Simmer the Chili: Bring the mixture to a boil on medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 30 minutes. This allows the flavors to meld and the chili to thicken.
- Serve and Garnish: Ladle the chili into bowls and garnish with shredded cheddar cheese and sour cream if desired. Serve with warm cornbread for a classic pairing.
Notes
- This one-pot chili is a keeper recipe because of its simple preparation and bold flavors.
- Cooking everything in one pot minimizes cleanup and saves time.
- The recipe yields a chunky, beefy chili that is hearty and satisfying.
- Feel free to adjust spice levels by varying the cayenne pepper and hot sauce according to your heat preference.
- If preferred, use water with bouillon powder as an alternative to chicken broth.
- Serve with traditional sides like cornbread or tortilla chips for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 55 mg
