Name: One-Pot Beef Chili with Kidney Beans and Spices 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 & 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 and 2 teaspoons chicken bouillon powder); 2 Tbsp chili powder; 1/2 tsp salt; 2 tsp cumin; 1 tsp dried oregano; 1/4 tsp cayenne pepper; 1 tsp hot sauce; 1 tsp sugar

If you’re craving something hearty, flavorful, and totally satisfying, you’re going to love this One-Pot Beef Chili with Kidney Beans and Spices Recipe. It’s my go-to chili that’s packed with tender beef, rich spices, and perfectly cooked kidney beans, all simmered together in one pot for easy cleanup. I promise, once you try this, you’ll be hooked—it’s cozy, comforting, and just downright delicious.

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Why You’ll Love This Recipe

One-Pot Convenience: Everything cooks in a single pot making cleanup a breeze without sacrificing flavor.
Rich, Balanced Flavors: The combination of chili powder, cumin, oregano, and a hint of cayenne keeps each bite warm and comforting.
Kidney Beans for Creamy Texture: These beans add heartiness while absorbing all the delicious spices perfectly.
Family Favorite: My family goes crazy for this chili—whether it’s a weeknight dinner or a weekend gathering, it never disappoints.

A close-up view of a red bowl filled with thick reddish-brown chili containing large kidney beans, ground meat, and chunks of tomato, showing a rich, textured sauce with a glossy surface. In the background, there are two square pieces of golden yellow cornbread resting on a white marbled surface. The bowl and cornbread form a warm, hearty meal setup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here are simple but powerful. Ground beef provides that meaty base, while kidney beans add a creamy bite. The secret to the deep chili flavor is in the spice combo—don’t skip or skimp on those! Plus, using a good quality canned diced tomato really helps keep this both hearty and sauce-rich.

Ground beef: I prefer 80/20 for the best balance of flavor and fat—helps keep the chili moist.
Onion: Dice finely for even cooking and a sweet, mellow base taste.
Garlic: Crush it to release the most aroma and flavor when sautéing.
Kidney beans: Drained and rinsed to cut down on excess starch and salt from the can.
Diced tomatoes: Go for no-salt-added if you want more control over seasoning.
Tomato paste: Packs intense tomato flavor and thickens your chili.
Green chilies: Adds mild heat and a subtle tang—perfect for depth.
Chicken broth: Makes the chili juicy and enhances savoriness; you can use homemade or store-bought.
Chili powder: The star spice—adds warmth and classic chili flavor.
Salt: I like to start light and adjust at the end for best results.
Cumin: Earthy and smoky, it really harmonizes with the beef and beans.
Dried oregano: Brings a nice herbaceous note that cuts through the richness.
Cayenne pepper: Just a pinch for a subtle kick without overwhelming heat.
Hot sauce: I add this for an extra layer of spicy tang—it really wakes up the flavors.
Sugar: Balances acidity from the tomatoes so the chili tastes round and full.

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

I love how flexible this One-Pot Beef Chili with Kidney Beans and Spices Recipe is. I’ve tweaked it plenty of times to suit what I have on hand or the mood I’m in. Don’t hesitate to personalize it and make it your own—it’s the kind of recipe that rewards creativity.

Make it vegetarian: Swap the ground beef for diced mushrooms or lentils; the spices still shine through beautifully.
Extra heat: Add diced jalapeños or increase cayenne pepper if you like your chili fiery—just be cautious at first!
Smoky twist: Stir in a bit of smoked paprika or use chipotle peppers in adobo for a smoky depth.
Beans variety: Mix kidney beans with black beans or pinto beans for a different texture and flavor combo.

How to Make One-Pot Beef Chili with Kidney Beans and Spices 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 browned all over, breaking it up with your spoon or spatula as it cooks. One thing I learned is how important it is to drain excess fat here—too much grease can make the chili greasy and heavy. Once drained, add the diced onion and crushed garlic. Sauté just until they get soft and fragrant, about 3 to 5 minutes. This step builds the base flavor, so don’t rush it.

Step 2: Add Spices, Beans, Tomatoes, and Broth

Next, toss in all the spices—chili powder, salt, cumin, oregano, cayenne pepper, hot sauce, and sugar. Stir them into the beef mixture so everything gets evenly coated and starts releasing their aromas. Then add the kidney beans, diced tomatoes, tomato paste, green chilies, and chicken broth. Give everything a good stir and bring the pot up to a boil.

Step 3: Simmer and Let Flavors Meld

Once boiling, reduce the heat to medium-low and let it simmer uncovered for about 30 minutes. This part is where all those fantastic flavors deepen and marry together. I like to keep an eye on it and stir occasionally to prevent sticking. By the end, the chili thickens nicely but stays saucy enough to ladle over cornbread or rice.

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Pro Tips for Making One-Pot Beef Chili with Kidney Beans and Spices Recipe

Drain the Beef Fat: Removing excess fat after browning keeps the chili from getting greasy and lets the spices shine.
Rinse the Beans: Rinsing canned kidney beans cuts down on the metallic can taste and reduces sodium.
Simmer Uncovered: Cooking with the lid off thickens your chili perfectly and intensifies the flavors.
Adjust Salt Last: Since broth and canned items may have salt, I always taste and tweak seasoning at the end.

How to Serve One-Pot Beef Chili with Kidney Beans and Spices Recipe

A close-up view of a bowl filled with thick red chili, showing layers of dark red kidney beans and chunky ground meat in a rich, deep red tomato sauce with bits of tomatoes visible throughout. The bowl is white, and the chili has a glossy, slightly textured surface with a hearty and dense look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for simple garnishes here: shredded sharp cheddar cheese melting on top, a dollop of cool sour cream, and sometimes I sprinkle chopped fresh cilantro for a fresh note. If you want a little extra crunch, diced red onions or sliced jalapeños work wonders. Garnishes give that final wow factor.

Side Dishes

We love to serve this chili with warm cornbread—that sweet, crumbly bread pairs just right. You can also try tortilla chips for scooping or a simple side salad for a lighter contrast. For a heartier meal, rice or baked potatoes make excellent vehicles for soaking up every last bit of chili.

Creative Ways to Present

One of my favorite ways to present this chili is in individual bread bowls—take a round sourdough loaf, hollow it out slightly, and ladle the chili inside. It’s impressive for guests and mess-free at the same time. On taco night, I use the chili as a filling for soft tacos with some avocado slices and a squeeze of lime.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers and keep them refrigerated for up to 4 days. The flavors actually deepen overnight, so I always find the next day’s bowl tastes even better. Just make sure to cool the chili before sealing to keep it fresh longer.

Freezing

This recipe freezes beautifully! I portion the chili into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. When you’re ready, thaw in the fridge overnight and gently reheat on the stove or in the microwave. The texture holds up well and the spices stay vibrant.

Reheating

To reheat, I prefer warming the chili slowly on low heat in a pot, stirring occasionally until hot. This helps prevent burning or drying out. If it looks too thick, splash in a little broth or water to loosen it back up. Reheating gently preserves that fresh-from-the-pot taste.

FAQs

Can I use ground turkey instead of beef in this recipe?

Absolutely! Ground turkey works well and creates a lighter chili. Just brown it the same way, but since turkey is leaner, you might want to add a little olive oil when cooking so it doesn’t dry out. Adjust the spices to taste since turkey can have a milder flavor than beef.
Do I have to use kidney beans, or can I substitute other beans?

You can definitely swap kidney beans for black beans, pinto beans, or a mix of beans to suit your preference. I’ve found that mixing beans adds a nice variety in texture and makes the chili even more visually appealing.
How spicy is this One-Pot Beef Chili with Kidney Beans and Spices Recipe?

This chili has a mild to medium heat level, thanks to a balanced touch of chili powder and cayenne pepper, plus a splash of hot sauce. If you prefer it spicier, feel free to ramp up the cayenne or add fresh chilies—but start small so you don’t overpower the other flavors.
Can I make this chili in a slow cooker?

Yes! You can brown the beef and sauté the aromatics on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The slow cooker melds the flavors wonderfully, but keep in mind the chili may be a bit thinner—thicken it by removing the lid near the end or stirring in a little tomato paste.

Final Thoughts

I absolutely love this One-Pot Beef Chili with Kidney Beans and Spices Recipe because it’s straightforward, full of flavor, and perfect for feeding a hungry crowd or just enjoying cozy nights at home. Every time I make it, I feel like I’m wrapping my family in a warm, delicious hug. Give it a try—you won’t regret it, and I bet it’ll become one of your favorites too. Plus, the one-pot magic means less time in the kitchen and more time enjoying your meal!