One-Pot Beef Chili Recipe

If you’re craving comfort food that’s as satisfying as it is simple, I’ve got just the thing for you: my One-Pot Beef Chili Recipe. I absolutely love how this chili turns out—rich, hearty, and bursting with flavor, with barely any cleanup. Whether you’re feeding a hungry family or just want some great leftovers for the week, this recipe won’t disappoint.

this Recipe

Ingredients You’ll Need

The beauty of this One-Pot Beef Chili Recipe is in its straightforward, pantry-friendly ingredients that work so well together. Keep an eye out for good quality ground beef and fresh garlic to make your chili sing.

• Ground beef: I like using 80/20 for a bit of fat that adds richness, but lean works fine too.
• Onion: Diced onion adds sweetness and depth to balance the spice.
• Garlic: Fresh crushed garlic is a game-changer—don’t use pre-minced if you can help it.
• Kidney beans: Drained and rinsed beans keep the chili hearty and add great texture.
• Diced tomatoes: The base of the sauce; I opt for a quality canned brand with no added salt.
• Tomato paste: This thickens the chili and amps up the tomato flavor.
• Green chilies: Adds just the right mild heat and a bit of tang. Roasted green chilies work beautifully.
• Chicken broth: Gives a savory depth that water can’t quite match. If you’re short, water plus chicken bouillon powder works too.
• Spices (chili powder, salt, cumin, oregano, cayenne, hot sauce, sugar): This spice blend is where the magic happens! The sugar balances acidity and the cayenne adds subtle warmth.

Variations

I love how flexible this One-Pot Beef Chili Recipe is—you can tweak it to your heart’s content and make it your own. If you like things hotter or milder, prefer another protein, or want it a little lighter, there are easy ways to adjust.

• Using ground turkey or chicken: I tried swapping ground beef for turkey once when trying to eat lighter, and honestly, the chili was just as delicious—just add a touch more spice to amp up the flavor.
• Vegetarian Delight: Skip the meat and add extra beans or lentils instead. I tend to toss in extra veggies like bell peppers to bulk it up.
• Adding corn or black beans: My family loves a bit of sweetness and texture contrast, so sometimes I mix these in.
• Spice it up: For those who like a kick, upping the cayenne or adding chopped jalapeños worked great in my experience.

How to Make One-Pot Beef Chili Recipe

Step 1: Brown the Beef and Sauté the Aromatics

Start by heating a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Once browned, carefully drain the excess fat to avoid greasy chili. Toss in your diced onion and crushed garlic right after and sauté for about 3-4 minutes until they’re soft and fragrant. I always keep an eye here—don’t let the garlic burn or it’ll turn bitter. This is the base where all your flavors start building.

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

Now, stir in all your spices: chili powder, cumin, oregano, cayenne, salt, hot sauce, and sugar. Let these toast with the beef and onion for a minute or two to bring out their full aroma. Then add in the drained kidney beans, diced tomatoes, tomato paste, canned green chilies, and chicken broth. Give everything a good stir to combine.

Step 3: Simmer to Perfection

Bring the chili to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for about 30 minutes. This slow simmer thickens the chili and allows flavors to meld beautifully. I often resist stirring too often here—just enough to prevent sticking but you want that rich, concentrated goodness to develop. Taste toward the end and adjust salt or spice as needed.

How to Serve One-Pot Beef Chili Recipe

Garnishes

I’m a big fan of topping my chili with shredded sharp cheddar cheese and a dollop of cool, tangy sour cream—it cuts the heat just right. Sometimes I add chopped green onions or a handful of fresh cilantro for brightness. If you want to get fancy, a squeeze of lime juice on top brings everything to life.

Side Dishes

The first thing I reach for is classic cornbread. Its sweet crumb texture pairs perfectly with the spicy, savory chili. Other times, I like serving it with tortilla chips for scooping or steamed rice if I’m after a heartier meal.

Creative Ways to Present

For a fun twist at gatherings, try serving the chili in mini bread bowls or stuff baked potatoes with it topped with cheese and sour cream. I once layered chili in a crockpot with cheese and chips for a layered chili dip at a party—big hit every time!

Make Ahead and Storage

Storing Leftovers

I always refrigerate leftover chili in airtight containers. It keeps well for up to 4 days, and usually, I end up eating it for lunch because it tastes even better the next day once the flavors fully meld.

Freezing

This chili freezes beautifully. I portion it into freezer-safe containers or bags and label them—great for quick dinners down the road. When frozen properly, it keeps for up to 3 months without losing flavor or texture.

Reheating

To reheat, I thaw it overnight in the fridge, then warm it gently on the stove over medium-low heat, stirring occasionally. If it seems thick, add a splash of broth or water to get it back to the perfect consistency without losing that chili richness.

FAQs

Final Thoughts

I hope you’ll give this One-Pot Beef Chili Recipe a try because it’s truly one of my kitchen staples. It’s that cozy, filling dish that feels like a warm hug after a long day, and the simplicity of one pot means you’ll spend less time washing dishes and more time enjoying your meal. Plus, leftovers keep your weeknight dinners easy and just as delicious. Trust me, once you make this, it’ll be your go-to chili too!

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