Hearty Beef Chili: 1 Hour Flavor Bomb

When those football Sundays roll around, or when there’s just a chill in the air that calls for something warm and comforting, there’s one thing that always comes to mind: a big, steaming pot of chili. And not just any chili, but a truly hearty beef chili that sticks to your ribs and makes everyone at the table happy. I remember my grandmother, Carla Davis, always having a pot simmering on the stove when the game was on. She taught me that feeding people you love is such a special way to show it, and this recipe is pretty much the culmination of all those cozy, food-filled memories. This isn’t just any chili; it’s a robust, flavorful, and surprisingly easy one-pot meal that’s perfect for game day or really, any day you need a little comfort. You can learn more about my kitchen philosophy over on the About page!

Why You’ll Love This Hearty Beef Chili

This chili isn’t just a meal; it’s an experience! Here’s why it’s become a go-to in my kitchen:

• Super Easy to Make: It’s a true one-pot wonder, meaning less cleanup and more time enjoying the good stuff.
• Packed with Flavor: We’re talking deep, rich flavors from browned beef, aromatic spices, and slow simmering. It’s seriously addictive!
• Crowd-Pleaser: Whether it’s a tailgate party or a family dinner, this hearty chili feeds a hungry crew without breaking a sweat.
• Ultimate Comfort Food: Nothing beats a warm bowl of this chili on a chilly day. It’s like a cozy hug in a bowl!

Gather Your Ingredients for the Best Beef Chili

Alright, let’s get everything ready! Having all your ingredients prepped makes whipping up this amazing beef chili so much smoother. Trust me, it’s worth taking a few extra minutes at the beginning.

Here’s what you’ll need for this hearty pot:

• 2 tablespoons olive oil: Just a little to get things started in the pot.
• 2 pounds ground beef: I like a good 80/20 blend for flavor, but use what you prefer!
• 1 large onion, chopped: Yellow or white, your pick!
• 2 bell peppers, chopped: I usually go with one green and one red for color, but any will do.
• 4 cloves garlic, minced: Don’t skimp on the garlic, it adds so much oomph!
• 2 tablespoons chili powder: This is our main spice, giving it that classic chili vibe.
• 1 tablespoon ground cumin: For that earthy, smoky depth.
• 1 teaspoon smoked paprika: Adds a subtle smoky note that’s just divine.
• 1/2 teaspoon cayenne pepper (optional): Only if you like a little kick! You can always add more later.
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (28 ounce) can crushed tomatoes: This is the base for our rich sauce.
• 1 (15 ounce) can diced tomatoes: Adds some nice texture.
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed: Rinsing the beans gets rid of excess starch and sodium.
• 1 cup beef broth: Adds extra flavor and helps reach that perfect chili consistency.
• 1 tablespoon Worcestershire sauce: A little secret ingredient that really deepens the flavor!

Step-by-Step Guide to Making One-Pot Chili Con Carne

Okay, let’s get this amazing chili going! This recipe is so straightforward, you’ll feel like a kitchen pro in no time. It’s all about building those deep flavors step-by-step, and the best part is, it all happens in just one pot. Seriously, the less cleanup, the better, right?

Searing the Beef and Aromatics

First things first, let’s get that beef browned up! Heat your olive oil in a big pot or Dutch oven over medium-high heat. Toss in your ground beef and break it up with a spoon as it cooks. You want it nicely browned all over – that’s where a ton of flavor comes from! Once it’s browned, just carefully drain off any extra grease. Now, throw in your chopped onion and bell peppers. Let them soften up for about 5-7 minutes while the beef finishes doing its thing.

SAVE IT

Building the Flavor Base

Next, we add the magic makers! Stir in your minced garlic, chili powder, cumin, smoked paprika, and that optional cayenne if you’re feeling a little brave. Let it all cook together for just about a minute until you can really smell those wonderful spices blooming. Ooh, that aroma is the best part, isn’t it? It means all those yummy flavors are starting to wake up!

SAVE IT

Simmering for Deep Flavor

Now for the main event! Pour in your crushed tomatoes, diced tomatoes, those rinsed kidney and black beans, beef broth, and that secret weapon, Worcestershire sauce. Give it all a good stir to make sure everything is well combined. Bring the whole pot up to a gentle simmer, then turn the heat down low. Pop a lid on it and let it do its thing for at least an hour, but honestly, if you can let it go for 2 or even 3 hours, the flavors will get so incredibly deep and delicious! Just stir it every now and then so nothing sticks. You can also check out my one-pot chili or my slow cooker version if you want even easier cooking methods, but this stovetop simmer is pure gold!

SAVE IT

Tips for the Ultimate Game Day Stew

Making a truly fantastic beef chili is all about those little touches that elevate it from good to absolutely unforgettable. Here are a few of my go-to tricks that I learned from my grandma and perfected over years of game-day cooking:

Want to crank up the heat? Don’t be shy about adding a pinch more cayenne pepper or even a few red pepper flakes when you add the other spices. You can always cool it down with toppings, but a little heat warms you up on a blustery day! If you happen to run out of beef broth, don’t sweat it – water or even chicken broth will work in a pinch, though beef broth really does add that extra layer of savory goodness. If your chili looks a little too thin after simmering, just let it simmer uncovered for another 15-20 minutes. That’ll help some of the liquid evaporate and thicken it up perfectly. And honestly, this chili is *so* good served alongside some warm, cheesy cornbread. My jalapeño cheddar cornbread recipe is a crowd favorite around here!

Serving Your Hearty Tailgate Chili

Alright, the chili is simmering and the house smells amazing! Now for the best part: making it your own. A fantastic chili always gets elevated with the right toppings. I love putting out a little spread so everyone can customize their bowl of this hearty tailgate chili exactly how they like it. Think shredded cheddar cheese, a dollop of cool sour cream or Greek yogurt, some finely chopped red onion for a little bite, or even some sliced jalapeños if you want to add extra heat. Seriously, the possibilities are endless and make every single bite a party!

SAVE IT

Make-Ahead and Storage for Your Beef Chili

You know what’s awesome about this hearty beef chili? It’s even better the next day! Seriously, the flavors get all happy and meld together beautifully overnight. This totally makes it a game-changer if you’re into smart meal planning. You can totally make a big batch on the weekend and have fantastic lunches or dinners ready to go all week long. Just let the chili cool completely, then store it in airtight containers in the fridge for up to 3-4 days. Or, stash it in the freezer for up to 3 months – perfect for those ‘oh no, what’s for dinner?’ moments!

When you’re ready to reheat, just pop a portion in the microwave and heat until it’s nice and steamy, stirring halfway through. Or, gently warm it up on the stovetop over low heat. It’s a total lifesaver and means you always have a comforting bowl ready whenever the craving strikes!

Frequently Asked Questions About Beef Chili

Got questions about this hearty beef chili? I’ve got you covered! Here are some common ones I get:

Can I make this spicy beef and bean chili vegetarian?

You absolutely can! Just swap out the ground beef for an extra can of beans (like pinto or cannellini) or even some hearty mushrooms and a plant-based ground substitute. You’ll still get all those amazing spices and comforting flavors!

What kind of beans work best in beef chili?

Kidney beans and black beans are my favorites because they hold their shape so well and have a great texture. But honestly, feel free to mix it up! Pinto beans, cannellini beans, or even chickpeas would be delicious in this hearty tailgate chili.

How can I thicken my beef chili if it’s too thin?

If your chili needs a little more body, don’t worry! Just take the lid off and let it simmer uncovered for another 15-20 minutes. This lets some of the liquid evaporate. You can also mash up some of the beans against the side of the pot – that natural starch really helps to thicken it up!

Estimated Nutritional Information

Just a heads-up, these numbers are an estimate for a serving of about 1.5 cups of this hearty beef chili. Values can change a bit depending on the exact ingredients you use and how big your bowl happens to be. It’s packed with protein and fiber, which is always a win!

• Serving Size: 1.5 cups
• Calories: 450
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Sugar: 12g
• Protein: 30g
• Cholesterol: 90mg
• Sodium: 800mg

Share Your Game Day Chili Creation!

Now that you’ve hopefully whipped up a batch of this incredible beef chili, I’d absolutely LOVE to hear all about it! Did it score big points with your crew for game day? Drop a comment below and let me know what you thought, or give this recipe a star rating. If you snapped any photos, tag me on social media – I can’t wait to see your amazing creations! For any questions or just to say hi, feel free to reach out via the contact page!

Hearty Beef Chili

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A robust and flavorful beef chili perfect for feeding a crowd on game day or any occasion. This one-pot chili con carne is easy to make and packed with comforting flavors.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 1 hr 15 min
• Total Time: 1 hr 35 min
• Yield: 8 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 tablespoons olive oil
• 2 pounds ground beef
• 1 large onion, chopped
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• Optional toppings: shredded cheese, sour cream, chopped onions, jalapeños

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess grease.
3. Add chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes.
4. Stir in minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more until fragrant.
5. Pour in crushed tomatoes, diced tomatoes, kidney beans, black beans, beef broth, and Worcestershire sauce. Stir to combine.
6. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
7. Taste and adjust seasonings as needed.
8. Serve hot, with your favorite toppings.

Notes

• For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
• If you don’t have beef broth, you can use water or chicken broth.
• This chili freezes well, making it great for meal planning.
• Consider this a great option if you are looking for meal planning solutions.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 12g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 90mg