One-Pot Beef Chili
A hearty, deeply flavored chili with ground beef, two kinds of beans, and a rich blend of dried chiles and warm spices.
Details
Ingredients
- 2 lbs ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) pinto beans, drained
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cayenne
- 1 cup beef broth
- Shredded cheddar, sour cream, green onions, and cornbread for serving
- Salt and pepper to taste
Instructions
- 1
Brown ground beef in a large pot over medium-high heat. Drain excess fat.
- 2
Add onion and cook 5 minutes. Add garlic, chili powder, cumin, paprika, oregano, and cayenne. Stir 1 minute until fragrant.
- 3
Add crushed tomatoes, kidney beans, pinto beans, and beef broth.
- 4
Bring to a boil, then reduce heat and simmer 30-40 minutes until thick and rich.
- 5
Season with salt and pepper. Chili improves if you can let it rest 10 minutes off heat.
- 6
Serve with shredded cheddar, sour cream, green onions, and cornbread.
About This Recipe
Chili con carne, a cornerstone of American comfort food, embodies the spirit of communal cooking and robust flavor. While its precise origins are debated—from San Antonio chili queens to cattle drives—its essence lies in a slow-simmered, rich meat-and-spice stew. This one-pot rendition streamlines the process without sacrificing depth. The key to its profound flavor isn't just the two types of beans (kidney for texture, pinto for creaminess), but the strategic layering of aromatic spices: chili powder provides the backbone, cumin adds earthiness, smoked paprika contributes a campfire warmth, and a touch of cayenne offers a gentle kick. Browning the ground beef thoroughly and sautéing the aromatics before adding liquids are crucial steps to build that foundational savoriness. A gentle simmer allows the flavors to meld beautifully. Crushed tomatoes provide a smooth, rich base, while beef broth ensures the chili remains luscious and not too thick. Don't underestimate the power of thoughtful garnishes; they're essential for balancing the chili's richness. For a smokier profile, consider adding a chipotle pepper in adobo, and vegetarians can adapt by using plant-based ground meat. Served generously with a classic trinity of shredded cheddar, cooling sour cream, and fresh green onions, alongside a warm slice of cornbread, this chili transforms into a complete and satisfying meal perfect for chilly evenings or game day gatherings.
Tips & Tricks
- • To achieve maximum flavor depth, ensure you thoroughly brown the ground beef until no pink remains, then drain off any excess fat before adding the onions and garlic. This foundational step creates rich, caramelized bits that infuse the entire chili with umami.
- • For an extra layer of smoky heat, substitute half of the chili powder with a blend of ancho and chipotle chili powders, or add one minced chipotle in adobo sauce along with the crushed tomatoes. Adjust cayenne to taste for your preferred spice level.
- • This chili tastes even better the next day as the flavors have more time to meld. Store cooled chili in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months for a convenient future meal.
- • Beyond the classic toppings, consider offering diced avocado for added creaminess, pickled jalapeños for a tangy kick, or a dollop of lime crema to brighten the rich flavors. A sprinkle of fresh cilantro also adds a vibrant herbal note.
Nutrition Facts
Per serving (approximate)