Hearty Chili: 1 Pot Comfort Food

Oh, you know those nights when the air gets a little crisp and all you want is something warm and comforting? Or maybe you’re gearing up for a big game day and need a crowd-pleaser that’s easy to make? That’s where this hearty chili recipe comes in! We’re talking a rich, flavorful pot of chili con carne that just screams cozy. It’s the kind of homemade chili that feels like a hug in a bowl, perfect for feeding your family or a hungry tailgate crew. It reminds me so much of my grandmother, always in her little kitchen, turning simple ingredients into pure magic. That’s what this recipe is all about – taking that joy and a whole lot of home-cooked goodness and putting it right into your pot. Trust me, with my years of experimenting in my own kitchen, I’ve figured out how to make this robust, delicious chili super straightforward, no fuss, just pure comfort.

Why You’ll Love This Hearty Chili Recipe

This isn’t just any chili, you guys! This is the kind of recipe that just makes life easier and tastier. Here’s why you’re going to be obsessed:

• Super Easy to Make: Seriously, toss everything in one pot and let it simmer. It’s practically foolproof!
• Seriously Flavorful: We’re talking deep, savory, warming flavors that taste like they’ve been simmering for hours.
• Perfectly Versatile: Whether it’s a chilly weeknight dinner or a big game day bash, this chili hits the spot.
• Family-Approved: It’s hearty, comforting, and just plain delicious – a guaranteed hit with everyone.

Gather Your Ingredients for the Best Chili

Alright, let’s talk about what you need to get this incredible chili going. Having all your ingredients prepped and ready makes the cooking part a total breeze – my grandma always said it’s half the battle! This recipe uses simple, pantry-friendly stuff that comes together to make the most amazing flavor.

Here’s what you’ll want to grab:

• 2 tablespoons of good olive oil
• 1 big onion, all chopped up
• 2 cloves of garlic, minced nice and fine
• 1 pound of ground beef (I like a little fat for flavor!)
• 1 pound of ground pork (don’t skip this, it adds amazing richness!)
• 2 (15 ounce) cans of diced tomatoes, don’t drain ’em!
• 1 (15 ounce) can of kidney beans, drained and rinsed
• 1 (15 ounce) can of black beans, drained and rinsed
• 1 (15 ounce) can of pinto beans, drained and rinsed
• 1 (8 ounce) can of tomato sauce
• 2 tablespoons of chili powder (adjust more or less to your taste!)
• 1 teaspoon of cumin
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• And for the fun part: your favorite toppings like shredded cheese, sour cream, chopped onions, or jalapeños!

How to Make This Easy Chili Step-by-Step

Alright, let’s get to the good stuff – cooking this amazing chili! It really couldn’t be simpler. My favorite part is how this recipe comes together in just one pot. It’s perfect for when you don’t want a ton of dishes, or frankly, just want to get dinner on the table without a fuss. You’ll be amazed at how much flavor we’re packing in here with such straightforward steps. Grab your biggest pot and let’s dive in!

Sautéing Aromatics and Browning Meat for Your Chili

First things first, you want to get that delicious base going. Heat up your olive oil in a nice big pot or a Dutch oven over medium heat. Toss in your chopped onion and let it get nice and soft – that usually takes about 5 minutes. You’re looking for them to be a little translucent, not crispy brown. Then, add your minced garlic and let it sizzle for just a quick minute until you can smell that amazing garlic aroma. Be careful not to burn it! Now comes the meat: add your ground beef and ground pork right into the pot. Cook it all up, breaking it apart with your spoon, until it’s nice and browned. Nobody likes a greasy chili, so go ahead and drain off any extra fat that’s sitting in the pot. Easy peasy!

SAVE IT

Combining Ingredients for a Flavorful Chili

Okay, the foundation is set! Now we add all the good stuff to make this chili sing. Stir in those diced tomatoes – don’t drain them, we want all that juice! Next, add in all your rinsed and drained beans: the kidney, black, and pinto beans. Don’t forget the tomato sauce; it adds a lovely smooth texture. Now for the flavor powerhouses: the chili powder, cumin, salt, and pepper. Give it all a really good stir to make sure everything is well combined and coated. This is where the magic starts to happen, building all those layers of deliciousness that make this chili recipe so satisfying. For a smoother texture in your chili, you could even whisk your spices with a bit of liquid beforehand, kind of like making a roux, but honestly, tossing them straight in works great too!

Simmering and Thickening Your Homemade Chili

Now for the part that really develops all those deep, wonderful flavors: the simmer! Bring the whole mixture up to a gentle simmer, then immediately turn the heat down to low. Pop a lid on the pot – we want all those delicious aromas to meld together. Let it simmer away for at least 30 minutes, giving it a stir every now and then. If you like your chili nice and thick, like I do, here’s my little trick: for the last 10-15 minutes of cooking, take the lid off. This lets some of that extra liquid evaporate, concentrating all that flavor and giving you that perfect, hearty chili consistency. It’s worth the wait, I promise!

SAVE IT

Tips for the Ultimate Chili Experience

Okay, so you’ve got your pot of deliciousness simmering, but let’s really make this chili sing! I’ve learned a few tricks over the years that take this hearty dish from great to absolutely unforgettable. It’s all about those little touches that make a big difference, especially when you want the absolute best chili possible!

Ingredient Notes and Substitutions for Chili

You know, chili is so forgiving, which is one of the reasons I love it! If you like things with a bit more kick, don’t be shy with the chili powder – maybe even add in a pinch of cayenne pepper or a diced jalapeño when you’re sautéing the onions. And speaking of beans, feel free to swap them out! If you’re not a fan of pinto beans, cannellini or even a can of corn would be yummy. For my vegetarian friends, this chili is a dream to adapt; just leave out the meat and add more beans, maybe some diced bell peppers, zucchini, or even mushrooms for amazing texture. Easy swaps make this recipe work for everyone!

Make-Ahead and Freezing Your Chili

This is my favorite tip for this homemade chili: it’s even BETTER the next day! Seriously. All those flavors just meld and deepen beautifully overnight. So, if you’re prepping for a party or just want an easy meal ready to go, make this chili a day ahead. It reheats beautifully on the stovetop or in the microwave. And guess what? It freezes like a charm too! Just let it cool completely, then portion it into freezer-safe containers. It’s like giving yourself a delicious gift for a future busy night. Having a batch of this chili stashed away is a lifesaver, I tell ya!

SAVE IT

Serving Suggestions for Game Day Chili

Okay, so your amazing chili is ready to go! Now for the fun part – dressing it up. Serving this game day chili is almost as fun as making it. Think of it as building your perfect bowl! A sprinkle of shredded cheddar or Monterey Jack cheese is pretty much non-negotiable, right? Then you’ve got cooling dollops of sour cream or Greek yogurt to balance the heat. Some people love a bit of crunch and bite from finely chopped onions or green onions, and if you’re feeling brave, a few sliced jalapeños will add a nice kick. Don’t forget those sturdy corn chips or a side of warm cornbread – they’re perfect for scooping up every last drop!

SAVE IT

Frequently Asked Questions About This Chili Recipe

Got questions about making the best chili? I get it! It’s a classic for a reason, and there are always little things to clarify. Here are some of the most common things people ask when they’re whipping up this hearty pot of goodness.

Can I Make This Chili in a Slow Cooker?

Oh, absolutely! If you’re a slow cooker fan, this easy chili recipe is a dream. Just brown the meat and sauté the onions and garlic on the stovetop as usual, then transfer everything to your slow cooker. Stir in the rest of the ingredients, set it on low for 6-8 hours or on high for 3-4 hours, and let it work its magic. It’s perfect for coming home to a ready-made meal!

How Long Does This Chili Last in the Fridge?

Great news! This homemade chili is fantastic for leftovers. Once it’s cooled down, you can store it in an airtight container in the refrigerator for up to 3 or 4 days. Honestly, the flavors get even better on the second day, so it’s perfect for meal prep or just enjoying delicious leftovers.

Is This Chili Recipe Spicy?

This recipe is designed to be flavorful and warming, not necessarily super spicy. The heat level comes mainly from the chili powder. I’ve listed 2 tablespoons, which gives a nice savory depth without overwhelming heat for most people. If you like things spicier, definitely feel free to add more chili powder, a pinch of cayenne, or even a diced jalapeño when you’re cooking the onions. Taste and adjust as you go!

Estimated Nutritional Information

Just a heads-up, the nutritional info for homemade goodies like this chili can really vary depending on the brands of ingredients you use and exactly how much you might sneakily add to your bowl. But, based on my recipe and typical serving sizes (about 1.5 cups), you’re looking at roughly:

• Calories: Around 450
• Fat: About 20g
• Protein: Roughly 30g
• Carbohydrates: Around 35g
• Fiber: About 12g

It’s a satisfying meal that’ll keep you going, for sure!

Share Your Chili Creations!

I just *love* seeing what you all create in your kitchens! If you try this hearty chili recipe, please, please leave a comment below and let me know what you think. Did you add extra spice? What were your favorite toppings? And if you snap any photos, tag me on social media – I’d be thrilled to see your delicious bowls of comfort!

Hearty One-Pot Chili

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A robust and flavorful chili con carne, perfect for a cool evening or game day. This easy, homemade chili is savory, warming, and yields a thick, comforting bowl.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 6-8 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 pound ground pork
• 2 (15 ounce) cans diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (8 ounce) can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 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 heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. Add ground beef and ground pork to the pot. Cook, breaking up the meat with a spoon, until browned. Drain off any excess grease.
3. Stir in diced tomatoes, kidney beans, black beans, pinto beans, tomato sauce, chili powder, cumin, salt, and pepper.
4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For a thicker chili, remove the lid during the last 10-15 minutes of cooking.
5. Serve hot, with your favorite toppings.

Notes

• This chili can be made ahead of time and reheats well. The flavors deepen overnight.
• Adjust the chili powder to your spice preference.
• For a vegetarian version, omit the meat and add extra beans or vegetables like corn or bell peppers.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 10g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 12g
• Protein: 30g
• Cholesterol: 90mg