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
Scale
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
