One-Pot Hearty Beef and Bean Chili Recipe

One-Pot Chili Recipe is my favorite chili because it’s rich, flavorful, and simple to prepare. This chunky, beefy chili makes a comforting, satisfying meal and cooking it in a single pot keeps cleanup to a minimum. Serve with warm cornbread for a classic pairing.

There are countless chili variations, but this version is the one I return to again and again. It produces a hearty bowl with deep, well-rounded flavor without complicated steps. While no recipe will please every palate, this chili has become my keeper. Try it, then leave a comment to share how it turned out or tag me on Instagram with your photo.

Ingredients

• 1 1/2 lbs ground beef
• 1 onion, diced
• 4 cloves garlic, crushed
• 2 cans kidney beans, drained and rinsed
• 1 (28 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (4.5 oz) can green chilies
• 3 cups chicken broth (or water plus 2 tsp 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

Note: You can substitute a 10 oz can of diced tomatoes with chopped green chilies and one additional can of plain diced tomatoes instead of using the 28 oz can plus the green chilies.

Directions

1. In a large pot, brown the ground beef over medium-high heat. Drain any excess fat. Add the diced onion and crushed garlic, then sauté until softened and fragrant.
2. Stir in the chili powder, salt, cumin, oregano, cayenne, hot sauce, and sugar so the spices coat the meat. Add the drained beans, green chilies, diced tomatoes, tomato paste, and chicken broth. Bring to a boil.
3. Reduce the heat to medium-low and simmer uncovered for about 30 minutes to allow the flavors to meld and the chili to thicken slightly. Taste and adjust seasoning if needed.
4. Serve hot garnished with shredded cheddar cheese and a dollop of sour cream. Cornbread on the side is optional but recommended.

One-Pot Chili Recipe

5 from 7 votes

By: Alyona’s Cooking

A chunky, beefy, and delicious chili that’s easy to make in one pot. It’s hearty, full of flavor, and perfect for serving with cornbread.

Review
Print
Pin

Cook Time: 30 mins

Total Time: 30 mins

Servings: 6 – 8

Ingredients

• 1 1/2 lbs ground beef
• 1 onion, diced
• 4 cloves garlic, crushed
• 2 cans kidney beans, drained & rinsed
• 1 (28 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (4.5 oz) can green chilies
• 3 cups chicken broth, or water and 2 tsp 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
• Note: You can substitute a 10 oz can of diced tomatoes with chopped green chilies plus one additional can of plain diced tomatoes instead of using a 28 oz can and a separate green chilies can.

Instructions

1. In a large pot, brown the beef and drain excess fat. Add the diced onion and crushed garlic; sauté until softened.
2. Add all the spices, beans, green chilies, diced tomatoes, tomato paste, and broth. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 30 minutes.
3. Serve topped with shredded cheddar cheese and sour cream. Pair with cornbread for a complete meal.

Tried this recipe?

Mention @alyonascooking or tag your photo with #alyonascooking.