One-Pot Chili — Recipe
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) kidney beans, drained
- 1 cup beef broth
- Salt and pepper, to taste
- Shredded cheese and sour cream, to serve
Instructions
- Brown the ground beef in a large pot over medium-high heat, breaking it apart as it cooks.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the chili powder and cumin and cook 1 minute until fragrant.
- Add the crushed tomatoes, beans, and broth, then bring to a simmer.
- Reduce heat and simmer uncovered 25–30 minutes, stirring occasionally, until thickened.
- Season with salt and pepper, then serve topped with cheese and sour cream.
Why Simmer It Uncovered
Leaving the pot uncovered lets the liquid reduce and thicken instead of staying thin and soupy — that's the difference between a watery pot and a chili that clings to the spoon.
Adjusting the Heat Level
Chili powder blends vary widely in spice level, so start with less and add more toward the end. A pinch of cayenne or diced jalapeño turns up the heat if you want it spicier.
One-Pot Chili FAQ
Can I make this in a slow cooker?
Yes, brown the beef first, then combine everything and cook on low for 6–8 hours.
Can I use ground turkey instead of beef?
Yes, it works well and results in a slightly lighter chili.
Does chili freeze well?
Yes, it freezes well for up to 3 months in an airtight container.