Description
This One-Pot Chili recipe is a hearty, flavorful, and comforting dish featuring ground beef, kidney beans, tomatoes, and a blend of spices simmered to perfection. It’s an easy, no-fuss meal perfect for chilly days, made in a single pot to minimize cleanup. Garnished with cheddar cheese and sour cream, it’s a classic chili that’s sure to become a family favorite.
Ingredients
Scale
Meat & Vegetables
- 1 1/2 lbs ground beef
- 1 onion, diced
- 4 cloves garlic, crushed
Beans & Tomatoes
- 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
Liquids
- 3 cups chicken broth (or water and 2 teaspoons chicken bouillon powder)
Spices
- 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
Instructions
- Brown the beef: In a large pot over medium-high heat, cook the ground beef until fully browned, breaking it into small pieces as it cooks. Once browned, drain off any excess fat to keep the chili from being greasy.
- Sauté onion and garlic: Add the diced onion and crushed garlic to the pot with the beef. Cook until the onions become soft and translucent, which should take about 5 minutes.
- Add spices and other ingredients: Stir in the chili powder, salt, cumin, oregano, cayenne pepper, hot sauce, and sugar, mixing well to coat the meat and vegetables evenly. Then add in the kidney beans, diced tomatoes, tomato paste, green chilies, and chicken broth.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer uncovered for 30 minutes, stirring occasionally to prevent sticking and allowing the flavors to meld together.
- Serve and garnish: Once the chili has thickened and the flavors are well combined, serve it hot. Garnish with shredded cheddar cheese and a dollop of sour cream. It pairs perfectly with warm cornbread.
Notes
- This chili cooks in one pot, cutting down on dishes while delivering a flavorful, hearty meal.
- Feel free to substitute chicken broth with water and bouillon powder if preferred.
- Adjust the cayenne pepper or hot sauce to your preferred spice level.
- Leftovers store well in the fridge for up to 3 days and taste even better the next day.
- For a thicker chili, simmer uncovered longer to reduce the liquid further.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 65mg
