Amazing One-Pot Beef Chili: 30 Min Flavor

There’s just something about a big ol’ pot of chili that screams comfort, isn’t there? On a chilly evening, or even just a Tuesday that feels extra long, nothing hits the spot quite like it. And let me tell you, my favorite way to make it, especially when life is hectic, is this super easy one-pot beef chili. It comes together like magic, all in one pot, so cleanup is a breeze. I remember trying to find a chili recipe that could give me that amazing, deep flavor without spending hours at the stove, and this one totally delivered. It’s hearty, you can totally tweak it to your liking, and it’s just… perfect for getting a delicious, home-cooked meal on the table without the fuss.

SAVE IT

Why You’ll Love This One-Pot Beef Chili

Seriously, this chili is a lifesaver on busy nights! Here’s why it’s become a staple in my kitchen:

• Super Easy Cleanup: Everything cooks in just one pot!
• Weeknight Wins: Ready in about an hour, from start to finish.
• Bursting with Flavor: All those spices and hearty ingredients come together beautifully.
• Totally Customizable: You can add different veggies or beans to make it exactly how you like it.
• Perfect for Game Days: Great for feeding a crowd or setting up a fun chili bar.
• Freezer Friendly: Make a big batch and have delicious leftovers ready to go.

Key Ingredients for Your One-Pot Beef Chili

Alright, let’s talk about what makes this one-pot beef chili so darn good. It all starts with quality ingredients, and thankfully, most of these are pantry staples! Grab yourself:

• 2 pounds of ground beef – I usually go for about 80/20; that little bit of fat really adds flavor!
• 1 big onion, chopped up. Yellow or white works great here.
• 2 bell peppers, any color you fancy, also chopped. I love using red and green together for a pop of color!
• 3 cloves of garlic, minced up nice and fine. Don’t skimp on the garlic, ever!
• The spice crew: 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika (trust me on this one, it adds magic!), and about 1/2 teaspoon cayenne pepper if you like a little kick. Oh, and 1 teaspoon salt and 1/2 teaspoon black pepper, of course.
• A 28-ounce can of crushed tomatoes – this makes for a nice smooth base.
• A 15-ounce can of diced tomatoes. The chunks add texture!
• Here’s where you get to customize: a 15-ounce can each of kidney beans, pinto beans, and black beans, all drained and rinsed.
• And finally, 1 cup of beef broth to get everything simmering perfectly.

Using good quality spices really makes a difference, you can taste the freshness! And for the beans, feel free to mix and match; maybe you love kidney beans or prefer black beans. The point is, it’s your chili, make it yours!

SAVE IT

Ingredient Notes and Substitutions for One-Pot Beef Chili

So, you’ve got your ingredients, but what if you need to swap something out? No problem! Ground beef is my go-to, but feel free to use ground turkey or even Italian sausage if you’re feeling adventurous. Just adjust the seasonings a bit to match the meat!

Regarding the beans, this is a three-bean kind of chili, but if you’re leaning more towards a Texas-style, no-bean chili, just skip the beans altogether! You might want to add an extra can of diced tomatoes or a little extra beef broth to make up for the liquid and bulk the beans provide. Just remember, the beans add a lovely heartiness and texture, and they have a great way of helping to thicken the chili naturally as it simmers. For spice, if you want it hotter, just add more cayenne or a pinch of red pepper flakes. It’s all about what makes YOU happy!

Easy Steps to Make One-Pot Beef Chili

Okay, let’s get this chili party started! Honestly, the best part about this is how ridiculously simple it is. Everything happens right here in one pot, so you can relax (or maybe prep some toppings while it simmers!).

1. First things first, grab your biggest pot or a Dutch oven. Toss in that 2 pounds of ground beef and get it browning over medium-high heat. Break it up as it cooks. Once it’s all nicely browned, tilt the pot and drain off any extra grease. We want flavor, not a grease slick!
2. Now, toss in your chopped onion and bell peppers. Let them cook down for about 5 to 7 minutes, just until they start to get nice and tender. Give them a stir now and then.
3. Time for the flavor boosters! Throw in your minced garlic, chili powder, cumin, smoked paprika, cayenne (if you’re feeling brave!), salt, and pepper. Stir it all around and let it cook for just about a minute until you can really smell those amazing spices waking up. It’s like a little flavor explosion in the pot!
4. Pour in your crushed tomatoes, diced tomatoes, those prepped beans (kidney, pinto, black – whatever you chose!), and the beef broth. Stir everything together really well, making sure to scrape up any tasty bits stuck to the bottom of the pot.
5. Bring the whole gorgeous mixture up to a simmer. Once it’s bubbling gently, turn the heat down to low, pop a lid on it, and let it do its thing for at least 30 minutes. The longer it simmers, the better the flavors meld! For a thicker chili, you can take the lid off for the last 15-20 minutes of cooking.
6. Give it a taste! This is your chance to add more salt, pepper, or spices if you think it needs it.
7. And that’s it! Serve it up hot and get ready for the rave reviews. This is such a perfect weeknight dinner solution.

SAVE IT

Tips for Perfecting Your One-Pot Beef Chili

You know, I’ve found a few little tricks over the years that really take this chili from good to *amazing*. Browning the beef really well is key – don’t rush it! And when you add those spices, letting them “bloom” in the hot pot for that minute before adding liquids really wakes up their flavor. My personal secret? A tiny pinch of cocoa powder added with the spices. Don’t ask me why, but it adds this incredible depth without tasting like chocolate. Give it a try, you won’t regret it!

Serving Your Delicious One-Pot Beef Chili

Okay, your amazing one-pot beef chili is ready! Now for the fun part – making it all your own. Chili is practically a blank canvas for toppings, which is why I love setting up a little game day chili bar. It’s such a hit, especially when you have people over! Besides serving it with some crusty cornbread or maybe some yummy guacamole, the toppings really make it shine.

Best Chili Toppings for Your One-Pot Beef Chili

Seriously, the topping possibilities are endless! My personal favorites are a big dollop of cool sour cream or Greek yogurt, a sprinkle of sharp shredded cheddar cheese, some fresh chopped cilantro, and a little bit of diced red onion for crunch. If you like it spicy, some sliced jalapeños are a must! You could also do crushed tortilla chips for a salty crunch, a drizzle of hot sauce, or even a bit of avocado. Whatever floats your chili boat, go for it!

Make-Ahead and Freezer Tips for One-Pot Beef Chili

Okay, so this one-pot beef chili is fantastic for making ahead and is a total lifesaver for meal prep! Once your chili has cooled down completely, you can pop it right into airtight containers. It’ll keep in the fridge for a good 3-4 days, which means you’ve got lunch or dinner ready to go all week. Score!

But the real magic? Freezing it! This chili freezes like an absolute dream. I love portioning it out into smaller containers, perfect for single meals, or you can freeze a bigger batch. It’ll stay good in your freezer for about 3 months. When you’re ready for some chili goodness, just thaw it overnight in the fridge and reheat it gently on the stovetop or in the microwave. It’s almost as good as the day you made it, just like my slow cooker chili!

SAVE IT

Nutritional Information

Just a heads-up, this is an estimate based on the ingredients and serving size (about 1.5 cups per bowl). Things can change a bit depending on the exact brands you use or if you get crazy creative with add-ins, but this should give you a good idea!

• Calories: Around 450
• Fat: About 20g
• Protein: Roughly 30g
• Carbohydrates: Say, 35g
• Fiber: A solid 10g
• Sodium: Let’s estimate 800mg

It’s a hearty, satisfying meal that’s packed with protein and flavor!

Frequently Asked Questions about One-Pot Beef Chili

Got questions about this amazing one-pot beef chili? I’ve got answers! People always ask me about tweaking it, and I love helping you make it your own.

How to Thicken Chili Without Flour

So, you want a thicker chili but don’t want to use flour or cornstarch? No worries! My favorite trick is super simple: just take your spoon and gently mash some of those beans against the side of the pot. It sounds silly, but it works like a charm, releasing some of the starch and naturally thickening everything up. Another secret is just to let it simmer uncovered for the last 15-20 minutes. The liquid evaporates, and what’s left is a richer, thicker chili. Easy peasy!

No Bean Texas Chili vs. With Beans

That’s a great question! Traditional Texas chili, sometimes called chili con carne, is often made *without* beans. It’s usually meat-heavy and can be a bit spicier, focusing on that deep, pure chili flavor. My recipe, on the other hand, is more of a hearty, three-bean version which adds extra texture and fiber – I just love that satisfying chew! If you’re aiming for that no-bean Texas style, you can totally just skip adding the canned beans altogether. You might want to add an extra can of diced tomatoes or a little bit more beef broth to keep things from getting too thick, but honestly, either way is delicious!

Share Your One-Pot Beef Chili Creations!

Alright, now that you’ve hopefully made a batch of this amazing one-pot beef chili, I’d absolutely LOVE to hear about it! Did you try my cocoa powder secret? Or maybe you added a new favorite topping? Please, drop a comment below, rate the recipe, or share your own little twists. Let’s connect! You can also reach out to me directly through my contact page. Your feedback and ideas truly make this kitchen feel so much more alive!

One-Pot Beef Chili

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and easy beef chili recipe perfect for a weeknight meal. This one-pot wonder is packed with flavor and can be customized with your favorite beans, vegetables, and spice level.

• 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 pounds ground beef
• 1 large onion, chopped
• 2 bell peppers (any color), chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 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 pinto beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup beef broth
• Optional toppings: shredded cheese, sour cream, chopped cilantro, diced red onion, jalapeños

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
2. Add the chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
3. Stir in the minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes, diced tomatoes, kidney beans, pinto beans, black beans, and beef broth. Stir to combine.
5. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. For a thicker chili, you can simmer uncovered for the last 15-20 minutes.
6. Taste and adjust seasonings as needed.
7. Serve hot with your favorite toppings.

Notes

• For a no-bean chili, omit the canned beans and add an extra can of diced tomatoes or a bit more broth.
• To thicken chili without flour, mash some of the beans against the side of the pot with your spoon, or simmer uncovered for longer.
• This chili freezes well. Let it cool completely, then store in airtight containers for up to 3 months.
• Consider a chili bar with various toppings for a fun game day meal.
• This recipe is a great base for meal planning, offering a hearty dinner that can be repurposed for lunches.

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