The Ultimate One-Pot Beef Chili Recipe: Easy, Hearty, and Flavorful

There’s nothing quite like a warm, comforting bowl of homemade chili, especially when it’s packed with robust flavors and hearty ingredients. For those busy weeknights or cozy weekends, an easy-to-make recipe that doesn’t compromise on taste is a true gem. This One-Pot Chili recipe is exactly that – a tried-and-true favorite that delivers incredible flavor with minimal cleanup. It’s my personal go-to, a recipe I’m confident you’ll cherish once you taste its chunky, beefy, and utterly delicious outcome.

In a world overflowing with countless chili variations, finding “the one” can be a quest. But rest assured, this recipe stands out. It’s designed for simplicity and maximum flavor, cooked entirely in a single pot to save you from a mountain of dishes. Imagine diving into a rich, satisfying bowl of chili that tastes like it simmered all day, but only took a fraction of the effort. That’s the magic of this recipe.

Why This One-Pot Chili Will Become Your Staple Recipe

What makes a chili recipe truly exceptional? For me, it’s the perfect balance of ease and irresistible flavor. This One-Pot Chili hits all the right notes:

Effortless Cleanup: The “one-pot” designation isn’t just a catchy phrase; it’s a promise. By cooking everything in a single large pot, you dramatically reduce washing time, leaving more time to enjoy your meal.
Rich, Deep Flavor: This recipe layers flavors beautifully. From perfectly browned ground beef to aromatic spices and a robust tomato base, every spoonful is a burst of deliciousness. The simmering process allows all these ingredients to meld into a harmonious, savory experience.
Hearty and Satisfying: Loaded with ground beef and kidney beans, this chili is incredibly filling and packed with protein. It’s the ideal meal to warm you up on a chilly day or to feed a hungry crowd.
Simple Ingredients: You won’t find any obscure ingredients here. This recipe relies on common pantry staples, making it accessible and easy to whip up anytime.
Perfectly Chunky Texture: I prefer my chili with substance, and this recipe delivers. The diced tomatoes and kidney beans provide a delightful texture that complements the ground beef perfectly.

While the concept of a “perfect” bowl of chili is subjective – everyone has their unique preferences – this recipe consistently earns rave reviews for its satisfying taste and robust character. Paired with a warm slice of fluffy cornbread, it creates an unforgettable comfort food combination that’s hard to beat.

Key Ingredients for an Unforgettable Chili

The beauty of this chili lies in its straightforward yet potent ingredient list. Each component plays a vital role in building the layered flavors that make this recipe so special:

Hearty Base:

1 1/2 lbs Ground Beef: The cornerstone of a classic beef chili. Browning the beef properly is crucial for developing deep, savory flavors. Feel free to use 80/20 or 90/10 lean ground beef, draining any excess fat after browning.
1 Onion, diced: A foundational aromatic that adds a subtle sweetness and depth when sautéed.
4 cloves Garlic, crushed: Garlic is essential for a rich flavor base. Crushing it releases its potent oils, infusing the chili with an unmistakable aroma.
2 cans Kidney Beans, drained & rinsed: Kidney beans contribute to the chili’s hearty texture and provide a good source of protein and fiber. Rinsing them helps remove excess sodium and any starchy residue.

Tomato Powerhouse:

1 (28 ounce can) Diced Tomatoes: These form the body and tangy acidity of the chili, breaking down during simmering to create a rich sauce.
1 (6oz) can Tomato Paste: A small can with big flavor! Tomato paste concentrates the tomato flavor, adding an umami depth that elevates the entire dish.
1 (4.5oz) can Green Chilies: These provide a mild, earthy heat and a touch of unique flavor that complements the other ingredients without overpowering them.

Flavorful Broth:

3 cups Chicken Broth: The liquid foundation that brings all the ingredients together. Chicken broth adds another layer of savory goodness. If you don’t have broth on hand, water with 2 teaspoons of chicken bouillon powder is a handy substitute.

The All-Important Spice Blend:

This carefully balanced blend of spices is what truly defines the chili’s character:

2 Tbsp Chili Powder: The primary flavor driver, providing classic chili notes.
1/2 tsp Salt: Essential for enhancing all the other flavors.
2 tsp Cumin: Adds an earthy, warm aroma that is characteristic of good chili.
1 tsp Dried Oregano: Contributes a savory, slightly peppery herbal note.
1/4 tsp Cayenne Pepper: For a subtle kick of heat. Adjust to your preference!
1 tsp Hot Sauce: Enhances the spice and adds a touch of vinegar tang.
1 tsp Sugar: A secret ingredient for many chili recipes, sugar helps to balance the acidity of the tomatoes and rounds out the overall flavor profile.

Note: If you want to simplify your tomato and chili combination, you can substitute the 28-ounce can of diced tomatoes and the 4.5oz can of green chilies with 1 (10 oz) can of diced tomatoes with chopped green chilies along with 1 other can of plain diced tomatoes. This is a great alternative if you can find the pre-mixed cans.

Simple Steps to Your Perfect One-Pot Chili

Making this chili is incredibly straightforward, even for beginner cooks. Follow these easy steps to a delicious meal:

Brown the Beef & Sauté Aromatics: In a large, heavy-bottomed pot (your “one-pot”!), brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Once fully browned, drain any excess fat. This step is crucial for flavor development! Add the diced onion and crushed garlic to the pot and sauté until they are soft and fragrant, about 5-7 minutes.
Combine & Simmer: Now for the magic! Add all the spices, kidney beans, green chilies, diced tomatoes, tomato paste, and chicken broth to the pot. Stir everything together until well combined. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer, uncovered, for 30 minutes. Simmering allows the flavors to deepen and meld beautifully.
Garnish & Serve: The chili is now ready! Ladle generous portions into bowls. Garnish with your favorite toppings like shredded cheddar cheese and a dollop of sour cream. Serve immediately with a side of warm cornbread for the ultimate comfort meal.

Tips and Variations to Personalize Your Chili

While this recipe is fantastic as written, don’t hesitate to make it your own! Here are some ideas for customization:

Adjusting the Heat:

Spicier: Increase the amount of cayenne pepper, add a dash more hot sauce, or include finely diced jalapeños or serrano peppers when you sauté the onions and garlic.
Milder: Reduce or omit the cayenne pepper and hot sauce. The green chilies in the can are usually mild enough for most palates, but you can always opt for a plain can of diced tomatoes if you prefer absolutely no heat.

Vegetable Boosts:

Bell Peppers: Add 1 diced bell pepper (any color) along with the onion for extra color and sweetness.
Corn: Stir in 1 cup of frozen or canned corn (drained) during the last 10 minutes of simmering for a touch of sweetness and texture.
Carrots or Celery: For added nutrients and flavor depth, finely dice a carrot or celery stalk and sauté it with the onion and garlic.

Protein Alternatives:

Ground Turkey or Chicken: For a leaner option, substitute ground beef with ground turkey or chicken. Make sure to still brown it thoroughly for flavor.
Vegetarian Chili: Omit the ground beef and chicken broth. Use vegetable broth instead and add an extra can of beans (like black beans or pinto beans) or some diced mushrooms for a heartier texture.

Bean Varieties:

Experiment with other beans like black beans, pinto beans, or cannellini beans for different textures and flavors. A mix of two or three types of beans can be wonderful!

Serving Suggestions for the Ultimate Chili Experience

Chili is incredibly versatile when it comes to serving. Beyond the classic cornbread and cheese, consider these delicious additions:

Fluffy Cornbread: A non-negotiable for many chili lovers! The slightly sweet, crumbly texture is perfect for soaking up the savory chili.
Classic Toppings: Shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and fresh chopped cilantro are essential.
Crunchy Additions: Crushed tortilla chips, Fritos, or crispy fried onions add a satisfying crunch.
Freshness: Diced avocado, chopped green onions, or a squeeze of fresh lime juice can brighten the flavors.
Over Rice or Pasta: Serve your chili over a bed of white rice, brown rice, or even cooked pasta for a more substantial meal.
Chili Dogs or Burgers: Use leftover chili as a topping for hot dogs, hamburgers, or baked potatoes.

Storage and Reheating Made Easy

One of the best things about chili is how well it keeps and often tastes even better the next day! This recipe is perfect for meal prepping.

Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Chili freezes exceptionally well. Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat chili on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions. If the chili is too thick after reheating, add a splash of water or broth to reach your desired consistency.

Frequently Asked Questions About One-Pot Chili

Here are answers to some common questions you might have about making this delicious one-pot chili:

Can I make this chili ahead of time?

Absolutely! Chili is one of those dishes that often tastes even better the next day as the flavors have more time to meld. Prepare it a day in advance and reheat gently before serving.

How can I thicken my chili?

If you prefer a thicker chili, you have a few options:

Simmer longer: Continue to simmer uncovered, allowing more liquid to evaporate.
Mashed beans: Mash about 1/4 to 1/2 cup of the kidney beans against the side of the pot with a spoon.
Cornstarch slurry: Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir into the simmering chili. Cook for a few more minutes until thickened.

What if I don’t have chicken broth?

No problem! You can substitute the chicken broth with an equal amount of water and 2 teaspoons of chicken bouillon powder (or a bouillon cube). Vegetable broth is also a good alternative if you prefer.

Can I add other vegetables?

Definitely! Diced bell peppers (any color), corn, or even finely chopped carrots or celery can be added. Incorporate bell peppers, carrots, and celery when you sauté the onion and garlic. Add corn during the last 10-15 minutes of simmering.

Is this chili freezer-friendly?

Yes, it’s very freezer-friendly! Allow the chili to cool completely before transferring it to airtight, freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

This One-Pot Chili recipe is more than just a meal; it’s a culinary experience designed for ease, flavor, and ultimate satisfaction. It truly is my keeper recipe, one I turn to time and again because it consistently delivers a hearty, delicious, and deeply comforting bowl of chili without the fuss. I encourage you to give it a try and discover your new favorite go-to chili. Don’t forget to share your experience – tag me on Instagram or leave a comment below to let me know how it turned out!

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One-Pot Chili Recipe

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 6 -8

Author: Alyona’s Cooking

A chunky, beefy and delicious Chili recipe should be a staple. This is my KEEPER, go-to version of Chili because it’s super GOOD and fairly easy to make. Cook in one-pot to cut down on the dishes and have yourself a hearty bowl of tasty chili.

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 6oz can tomato paste
1 4.5oz can green chilies
3 cups chicken broth or water and 2 teaspoons of chicken bullion 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
Note: can Substitute 1 10 oz can of diced tomatoes with chopped green chilies along with 1 other can of plain diced tomatoes for the 28-ounce can and green chilies.

Instructions

In a large pot fry beef and drain excess fat. Add in the onion & garlic and sauté until soft.
Add in all the spices, beans, chilies, tomatoes and broth and bring to a boil. Then reduce heat to med-low and simmer for 30 minutes, uncovered.
Garnish with shredded cheddar cheese & sour cream. Serve with corn bread.