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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
