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One-Pot Hearty Beef Chili Recipe

If you’re craving a cozy, filling meal that comes together quickly and packs a punch of flavor, you’ve got to try my One-Pot Hearty Beef Chili Recipe. This chili is my go-to comfort food that never disappoints—it’s rich, meaty, and full of spicy warmth, all cooked in a single pot so cleanup is a breeze. Whether you’re making it for family dinner or meal prepping for a busy week, this recipe hits every mark and tastes even better the next day.

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Why You’ll Love This Recipe

  • Simple One-Pot Cooking: Everything cooks together, which means fewer dishes and more time to relax.
  • Perfectly Balanced Flavors: The blend of spices creates a deep, hearty chili that feels just right—not too spicy or too bland.
  • Crowd-Pleaser: My family goes crazy for this chili, and yours will too.
  • Quick and Easy: From start to finish takes just about 30 minutes—ideal for weeknights or last-minute gatherings.

Ingredients You’ll Need

All these ingredients come together beautifully to deliver a classic chili flavor with a hearty punch. I like to use fresh onions and garlic to build flavor from the ground up, while canned tomatoes and beans keep the process simple and pantry-friendly.

  • Ground beef: I recommend 80/20 for good flavor and juiciness without too much fat.
  • Onion: Yellow onion works best here for its balance of sweetness and earthiness.
  • Garlic: Fresh cloves crushed fresh bring a real depth of flavor you can’t beat.
  • Kidney beans: Make sure to drain and rinse to remove excess starch and sodium.
  • Diced tomatoes: I use the 28-ounce can for a chunky, tomatoey base.
  • Tomato paste: This thickens and intensifies the chili’s tomato flavor.
  • Green chilies: They add a mild kick and subtle smoky heat—perfect for layering flavor.
  • Chicken broth: Provides a flavorful liquid base; you can substitute water with bullion, but broth always tastes richer.
  • Chili powder: The star spice—adds warmth and earthiness to the dish.
  • Salt: Enhances and balances all the flavors.
  • Cumin: Adds a subtle nutty, smoky flavor that’s classic in chili.
  • Dried oregano: Introduces a hint of herbaceous brightness.
  • Cayenne pepper: A touch of serious heat; adjust to your liking.
  • Hot sauce: Gives the chili an extra kick and complexity.
  • Sugar: Just a pinch to round out the acidity from the tomatoes.
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’m a big fan of customizing recipes to suit my mood or what’s in the fridge. With this One-Pot Hearty Beef Chili Recipe, you can easily play around with ingredients while still keeping that cozy classic feel.

  • Vegetarian variation: Swap the ground beef for extra beans or cooked lentils—I’ve done this plenty of times, and it still tastes hearty and satisfying.
  • Spice level: If you love extra heat, add fresh diced jalapeños or a dash more cayenne pepper; I dial mine down for family-friendly meals.
  • Makeshift slow cooker chili: Brown everything like usual, then transfer to a slow cooker and cook on low for 4-6 hours for hands-off convenience.
  • Seasonal veggies: Toss in chopped bell peppers or corn for extra texture and nutrition—great during summer months!

How to Make One-Pot Hearty Beef Chili Recipe

Step 1: Brown the beef and soften aromatics

Start by heating your large pot over medium-high heat. Add the ground beef and cook it, breaking it into smaller chunks with your spoon. Once nicely browned and no longer pink, carefully drain off any excess fat—this keeps the chili from getting greasy but retains enough moisture. Then toss in the diced onion and crushed garlic. Sauté until they’re soft and fragrant, about 4-5 minutes. The smell at this stage? Absolutely irresistible—trust me!

Step 2: Season and combine the rest

Now sprinkle in all those wonderful spices—chili powder, cumin, oregano, cayenne, salt, sugar, and hot sauce. Give everything a good stir to coat the beef and aromatics evenly. Add the drained kidney beans, diced tomatoes, tomato paste, and green chilies to the pot. Finally, pour in the chicken broth, which will help everything simmer beautifully.

Step 3: Simmer to perfection

Bring your chili to a boil, then reduce the heat to medium-low. Let it simmer uncovered for about 30 minutes, stirring occasionally to make sure nothing sticks to the bottom. This simmering time lets all those flavors marry together and the chili thicken up perfectly. You’ll notice how the aroma fills your kitchen—time to grab a cup of coffee or pour yourself a cold drink while you wait.

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Pro Tips for Making One-Pot Hearty Beef Chili Recipe

  • Brown the beef really well: A good sear adds caramelized flavor that makes your chili taste restaurant-quality.
  • Don’t rush the simmer: Even a few extra minutes melding flavors makes a huge difference in taste and texture.
  • Use fresh garlic and onions: They punch up the foundation of the chili more than pre-minced or powders.
  • Adjust seasoning at the end: Tasting before serving lets you tweak salt, acidity, or heat perfectly.

How to Serve One-Pot Hearty Beef Chili Recipe

The image shows a white bowl filled with a rich, thick chili. The chili has three main layers: a base of chunky diced tomatoes with soft textures, a middle layer of dark red kidney beans that have a smooth outer skin, and a thick sauce that coats everything in a deep reddish-brown color. The sauce has a slightly chunky texture with visible bits of onion and ground ingredients mixed throughout. The bowl is on a white marbled surface, and a small part of a colorful plate is visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my chili with a handful of shredded sharp cheddar cheese and a dollop of sour cream—that creamy contrast is everything. A sprinkle of chopped green onions or fresh cilantro brightens it up, and if you’re feeling adventurous, a few jalapeño slices add zing. I love how the toppings add different textures and make each spoonful feel special.

Side Dishes

Nothing beats serving chili with warm, buttery cornbread—trust me on this. I also like to offer simple sides like tortilla chips, a crisp green salad, or steamed veggies for some freshness. These sides balance the meal and make it feel complete without stealing the spotlight from the chili.

Creative Ways to Present

For a fun twist at parties, I sometimes serve the chili in mini bread bowls or over baked potatoes with a few topping options on the side for guests to customize. Layering chili over hot dogs for Cincinnati-style chili dogs is another favorite in my house. These ideas make the experience interactive and festive whenever you want to jazz things up.

Make Ahead and Storage

Storing Leftovers

I store leftover chili in an airtight container in the fridge and usually it keeps great for up to 4 days. I find letting it sit overnight actually helps the flavors develop even more, making leftovers even tastier than the fresh batch.

Freezing

This chili freezes wonderfully, which is a lifesaver for busy weeks. I portion it into freezer-safe containers or heavy-duty ziplock bags, label them, and freeze for up to 3 months. When you’re ready to eat, just thaw in the fridge overnight for easy reheating.

Reheating

To reheat, I gently warm the chili on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water helps if it feels too thick. You can also microwave leftovers in a microwave-safe bowl, covered, stirring halfway through for even heating.

FAQs

  1. Can I use other types of meat for this chili?

    Absolutely! While ground beef is traditional and gives great flavor and texture, you can swap in ground turkey, chicken, or even sausage. Just adjust cooking times accordingly — leaner meats might need a bit less cooking to stay tender, and you might want to add a touch of oil to keep it from drying out.

  2. Is this recipe spicy?

    This One-Pot Hearty Beef Chili Recipe has a mild to medium heat level thanks to the cayenne and hot sauce, which I keep balanced for family-friendly eating. You can always dial up the heat by adding extra cayenne, fresh chili peppers, or hotter hot sauce if you like things fiery.

  3. Can I make this chili vegetarian or vegan?

    Yes! Just swap out the ground beef for extra beans, lentils, or chopped mushrooms for umami richness. Use vegetable broth instead of chicken broth, and skip any dairy toppings or replace with plant-based alternatives. This recipe adapts beautifully to vegetarian and vegan diets.

  4. How thick should the chili be?

    The chili should be thick enough to hold its shape on a spoon but still moist and stew-like. If it’s too runny after simmering, let it cook uncovered a bit longer. If it gets too thick, stir in a splash of broth or water.

Final Thoughts

This One-Pot Hearty Beef Chili Recipe has been a staple in my kitchen for years, and each time I make it, I’m reminded why it’s such a keeper. It’s straightforward, flavorful, and warms you from the inside out—perfect for chilly evenings or casual get-togethers. I hope you enjoy making it as much as I do, and that it becomes a favorite in your home too. So grab your pot, turn on some tunes, and let’s get cooking — your new favorite chili awaits!

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One-Pot Hearty Beef Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 94 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This hearty one-pot chili recipe is packed with ground beef, kidney beans, diced tomatoes, and a flavorful blend of spices. Perfect for a comforting meal, it simmers gently to develop rich flavors and is served best with shredded cheddar cheese, sour cream, and cornbread on the side.


Ingredients

Main 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 with 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

  1. Brown the beef: In a large pot over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon. Drain any excess fat to reduce greasiness.
  2. Sauté vegetables: Add the diced onion and crushed garlic to the pot with the beef. Sauté together until the onions become soft and translucent, about 5 minutes.
  3. Add spices and liquids: Stir in chili powder, salt, cumin, oregano, cayenne pepper, hot sauce, and sugar. Then add the drained kidney beans, green chilies, diced tomatoes, tomato paste, and chicken broth. Mix well to combine.
  4. 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 allow flavors to meld.
  5. Serve: Spoon the chili into bowls and garnish with shredded cheddar cheese and a dollop of sour cream. For a complete meal, serve alongside warm cornbread.

Notes

  • This chili is a go-to recipe for a chunky, beefy, and flavorful meal that’s simple to make in one pot, minimizing cleanup.
  • You can substitute water with chicken bouillon powder for the broth if desired.
  • Adjust the cayenne pepper and hot sauce amounts to control spice levels.
  • Leftovers store well and flavors deepen after sitting overnight.
  • For a vegetarian version, substitute beef with plant-based protein and use vegetable broth.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 12g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.2g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 25g
  • Cholesterol: 65mg

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