Description
This hearty one pot chili recipe combines ground beef, tomatoes, beans, and a flavorful blend of spices to create a delicious, comforting meal. Perfect for chilly days or a crowd-pleasing dinner, it simmers gently on the stovetop and is easy to prepare with simple ingredients.
Ingredients
Scale
Meat and Aromatics
- 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
Tomato Base
- 56 ounces diced tomatoes (2 cans, 28 ounces each)
- 56 ounces whole peeled tomatoes (2 cans, 28 ounces each)
- 6 ounces tomato paste
- 6 ounces water
Beans
- 1 can kidney beans (15 ounces, with liquid)
Instructions
- Brown the Meat: Combine ground beef, diced onions, and minced garlic in a large greased stockpot over medium to medium-high heat on the stovetop. Cook and stir occasionally until the beef is fully browned with no pink visible, approximately 7 to 10 minutes. Once cooked, drain excess fat from the pot.
- Add Spices and Vegetables: Stir in chili powder, dried oregano, and diced green pepper. Mix thoroughly so all the beef and vegetables are coated evenly with the spices.
- Add Tomato Ingredients: Incorporate the tomato paste into the pot. Fill the empty tomato paste container with 6 ounces of water and pour it into the pot as well. Add both the diced tomatoes and whole peeled tomatoes. Stir all ingredients to combine evenly.
- Simmer the Chili: Cover the pot with a lid and reduce the heat to low. Allow the chili to simmer for 40 minutes, stirring occasionally to prevent sticking and ensure flavors meld together.
- Add Beans and Continue Cooking: After 40 minutes, add the kidney beans along with their liquid to the pot. Stir to combine and cook uncovered for an additional 20 to 30 minutes to thicken the chili and deepen the flavors.
- Serve: Ladle the chili into bowls and optionally top with sour cream, shredded cheese, sliced jalapenos, diced green onions, or serve with crackers as desired.
Notes
- Allow chili to cool completely before storing.
- Refrigerate chili in airtight containers for up to 4 days.
- Freeze chili in airtight containers for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 320
- Sugar: 9g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
