If you’re looking for a hearty, soul-warming dinner that doesn’t require a million pots and pans, you’re in the right place. I’m talking about The Best One Pot Chili Recipe — it’s my go-to for busy weeknights and weekend gatherings alike because it’s simple, ridiculously flavorful, and best of all, cleanup is a breeze. Trust me, once you try this, you’ll never want to make chili any other way!
Why You’ll Love This Recipe
- One Pot Wonder: Everything cooks in a single pot, meaning less mess and more time to enjoy your chili.
- Balanced Flavor: The combination of spices, tomatoes, and beans creates comforting depth every time.
- Family Favorite: My whole crew absolutely goes crazy for this chili — yours will too.
- Versatile and Easy: It’s straightforward enough for beginners but can be customized to your taste.
Ingredients You’ll Need
This recipe keeps things straightforward but packs in flavor with a classic mix of beef, tomatoes, and a handful of spices. The ingredients work together to create a rich, hearty chili that’s just the right balance of smoky, tangy, and savory.
- Ground beef: I prefer 80/20 for flavor and juiciness, but leaner beef works if you want less fat.
- White onions: diced finely to melt into the chili and add a touch of sweetness.
- Garlic cloves: minced fresh garlic gives a bright, aromatic punch that canned garlic just can’t match.
- Green pepper: diced adds a fresh, slightly crisp note balancing the richness.
- Chili powder: the key spice blend — don’t skimp here for the best flavor.
- Dried oregano: brings a subtle herbal lift that works beautifully with the chili powder.
- Diced tomatoes (canned): Grab the best quality you can find; they form the chili’s base.
- Whole peeled tomatoes (canned): These add body and texture when broken down during simmering.
- Tomato paste: boosts the tomato flavor with a thick, rich texture.
- Water: used to loosen the paste and create the perfect chili consistency.
- Kidney beans (canned): make sure to add with liquid to keep the chili saucy and hearty.
- Salt & pepper: essential for seasoning and making those flavors pop.
Variations
I love how flexible this recipe is — you can adjust spices, swap meats, or even turn it vegetarian to fit whatever mood you’re in or whatever’s in your fridge. Here are a few tweaks I’ve tried that worked like a charm!
- Make it Spicier: I sometimes add a finely chopped chipotle pepper or a pinch of cayenne for a smoky heat boost.
- Swap Protein: Ground turkey or chicken makes a leaner chili that’s still delicious if you want a lighter option.
- Vegetarian Version: Skip the meat and toss in black beans, pinto beans, or lentils for a protein-packed veggie chili.
- Extra Veggies: I’ve added corn or finely chopped zucchini to sneak in veggies for my kids.
How to Make The Best One Pot Chili Recipe
Step 1: Sauté the Beef, Onions, and Garlic
Start by heating your large greased stockpot over medium to medium-high heat. Toss in the ground beef, diced onions, and minced garlic. Stir frequently to break the beef apart and evenly cook everything. You want the beef nicely browned and cooked through but not dried out — this usually takes about 7-10 minutes. Once that’s done, drain excess fat to keep your chili from getting greasy.
Step 2: Add the Spices and Green Pepper
Next, sprinkle in the chili powder and dried oregano. Toss in your diced green pepper here too. Stir everything well so that the spices coat the beef evenly, which will start building those classic chili flavors.
Step 3: Incorporate the Tomato Base and Simmer
Now stir in the tomato paste, then fill that empty tomato paste can with water and add it in — this little trick helps loosen the paste and melds the flavors beautifully. Add both cans of diced tomatoes and whole peeled tomatoes, then mix everything together. Cover the pot, reduce the heat to low, and let it simmer gently for 40 minutes. Don’t forget to stir occasionally to avoid sticking and keep those flavors melding perfectly.
Step 4: Finish with Kidney Beans and Final Simmer
After your initial simmer, add the kidney beans — liquid and all — to the pot. This keeps your chili nice and saucy. Stir, then simmer uncovered for another 20 to 30 minutes to thicken and deepen the flavors. This step lets some of the liquid evaporate so you get that rich, satisfying chili texture.
Step 5: Serve and Enjoy!
Scoop your chili into bowls and let your guests (or yourself!) dress it up with favorites like sour cream, shredded cheese, sliced jalapeños, diced green onions, or even crackers for a bit of crunch. I absolutely love how you can make each bowl your own.
Pro Tips for Making The Best One Pot Chili Recipe
- Brown the Meat Well: I discovered that browning the beef thoroughly and draining the fat really prevents the chili from tasting greasy — it keeps the flavors clean and rich.
- Low and Slow Simmer: Letting the chili simmer on low heat allows the flavors to meld and deepen, making all the difference between “meh” and “wow”.
- Tomato Paste Tip: Filling the empty tomato paste can with water and adding it in helps you get every bit of flavor, and it’s a genius way to prevent waste.
- Stir Occasionally: I used to forget this and ended up with burnt bits on the bottom — stirring keeps everything smooth and delicious.
How to Serve The Best One Pot Chili Recipe
Garnishes
I love topping my chili with a dollop of cool sour cream and a generous handful of shredded cheddar cheese—it melts in and adds that creamy contrast I crave. Fresh sliced jalapeños add a spicy kick, while chopped green onions give a nice fresh crunch. If I’m feeling indulgent, crunchy crushed tortilla chips or buttery crackers are a must on the side.
Side Dishes
Some of my favorite sides to serve alongside this chili are cornbread (ever so slightly sweet and crumbly), a simple green salad to cut through the richness, or even some steamed rice to soak up the saucy goodness.
Creative Ways to Present
For special occasions, I like to serve this chili in mini bread bowls — people love tearing into the edible container along with the chili! Another fun idea is layering the chili with cheese and chips for a quick chili dip, perfect for game days or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Once the chili cools completely, I transfer leftovers into an airtight container and keep it refrigerated. It stays great for up to 4 days — plenty of time for a few quick lunches or dinners.
Freezing
This chili freezes beautifully! I portion it into freezer-friendly containers or bags, label them, and it lasts for up to three months. When I’m ready, I thaw it overnight in the fridge and it tastes just as fresh as the day I made it.
Reheating
I usually reheat chili gently on the stovetop over low heat, stirring occasionally to prevent sticking and make sure it warms evenly. You can add a splash of water or broth if it seems too thick. Microwave works too, just cover and heat in short bursts, stirring each time.
FAQs
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Can I make this chili vegetarian or vegan?
Absolutely! Simply skip the ground beef and add extra beans or lentils for protein. You can also toss in vegetables like diced mushrooms or zucchini to keep things hearty. Use vegetable broth instead of water for more depth.
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How spicy is The Best One Pot Chili Recipe?
The base recipe has a mild to medium heat level, which makes it perfect for most palates. If you like it spicier, feel free to add cayenne, chopped jalapeños, or hot sauce during cooking or as a topping.
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Can I prepare this chili in advance?
Yes! This chili tastes even better the next day after flavors have had time to meld. Just store it in an airtight container in the fridge for up to 4 days or freeze for longer storage.
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What’s the best way to thicken the chili if it’s too watery?
If your chili seems too thin, simply simmer it uncovered for a bit longer to reduce the liquid. Alternatively, stirring in a small amount of masa harina or cornmeal can help thicken and add a subtle corn flavor.
Final Thoughts
I can’t tell you how many times The Best One Pot Chili Recipe has saved me on busy days or made family dinners feel extra special. It’s comforting, fuss-free, and always hits the spot. I genuinely hope you give it a go and make it your own — because this chili is the kind of meal that brings everyone back for seconds (and thirds!). So, grab your pot and get cooking. You’re going to love every hearty, flavorful bite.
Print
The Best One Pot Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty and flavorful One Pot Chili recipe combines ground beef, vegetables, and spices simmered together to create a warming and satisfying meal perfect for any occasion. With simple ingredients and easy steps, this chili is a comforting classic packed with rich tomato and bean goodness.
Ingredients
Meat and Vegetables
- 2 pounds ground beef
- 2 medium white onions, diced
- 8 cloves garlic, minced
- 1 medium green pepper, diced
Spices and Seasonings
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- Salt and pepper to taste
Tomatoes and Liquids
- 56 ounces diced tomatoes (2 – 28 ounce cans)
- 56 ounces whole peeled tomatoes (2 – 28 ounce cans)
- 6 ounces tomato paste
- 6 ounces water
Beans
- 1 can kidney beans (15 ounces with liquid)
Instructions
- Brown the Meat and Vegetables: Combine ground beef, diced onions, and minced garlic in a large greased stockpot over medium to medium-high heat on the stovetop. Cook, stirring occasionally, until the beef is browned and no longer pink, about 7-10 minutes. Drain excess fat from the meat.
- Add Spices and Pepper: Stir in chili powder, dried oregano, and diced green pepper. Mix well to coat the beef mixture evenly with the spices.
- Add Tomato Paste and Tomatoes: Add the tomato paste to the pot. Fill the empty tomato paste can with water and pour it in as well. Then add the diced and whole peeled tomatoes. Stir all ingredients together thoroughly.
- Simmer the Chili: Cover the stockpot and reduce heat to low. Let the chili simmer for 40 minutes, stirring occasionally to prevent sticking and blend flavors.
- Add Kidney Beans and Continue to Simmer: After 40 minutes, add the kidney beans along with their liquid to the chili. Stir the mixture well, leave the pot uncovered, and allow it to simmer for an additional 20 to 30 minutes to thicken.
- Serve: Spoon the chili into bowls and garnish with your choice of toppings such as sour cream, shredded cheese, sliced jalapenos, diced green onions, or crackers.
Notes
- Allow the chili to cool completely before refrigerating.
- Store in the refrigerator for up to 4 days in an airtight container.
- For longer storage, freeze the chili in an airtight container for up to three months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
