One-Pot Beef and Bean Chili

There’s something deeply comforting about a pot of chili simmering on the stove. This one-pot chili recipe is a classic, family-friendly version that brings together ground beef, beans, and tomatoes with a blend of warming spices. It’s a perfect example of the simplicity and satisfaction found in one-pot recipes, where everything cooks together, flavors meld, and cleanup is a breeze. Whether for a weeknight dinner, a casual gathering, or meal prep, this hearty dish is a reliable staple.

Ingredients

• 2 tablespoons neutral cooking oil (like vegetable or canola)
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 4 cloves garlic, minced
• 2 pounds lean ground beef (85% lean or 90% lean)
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 1/2 cups beef broth or water
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Optional toppings: shredded cheese, sour cream, diced onion, sliced jalapeños, chopped cilantro

Equipment

This recipe is designed for a large, heavy-bottomed pot or Dutch oven, which distributes heat evenly and is ideal for browning meat and simmering. You’ll also need a sturdy wooden spoon or spatula for stirring. A standard can opener and a set of measuring spoons and cups round out the essential tools. For checking doneness, an instant-read meat thermometer is highly recommended.

Instructions

1. Prepare the base: Heat the oil in your Dutch oven or large pot over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
2. Brown the beef: Increase the heat to medium-high. Add the ground beef to the pot, breaking it up with your spoon. Cook until the beef is no longer pink, about 8-10 minutes. For food safety, it’s crucial to cook the beef thoroughly at this stage before adding liquids.
3. Add the spices: Reduce the heat back to medium. Add the chili powder, cumin, smoked paprika, oregano, and cayenne (if using) to the beef mixture. Stir constantly for about 1 minute to toast the spices and coat the meat evenly.
4. Simmer the chili: Pour in the crushed tomatoes, tomato sauce, drained beans, and beef broth. Add the salt and black pepper. Stir well to combine all ingredients.
5. Bring to a simmer: Increase the heat to bring the mixture to a gentle boil. Once boiling, immediately reduce the heat to low to maintain a steady, low simmer. Cover the pot with a lid slightly ajar.
6. Cook: Let the chili simmer gently for at least 45 minutes, stirring occasionally. For deeper flavor, you can simmer it for up to 2 hours, adding a splash of water or broth if it becomes too thick. The longer it simmers, the more the flavors will develop.
7. Check for doneness and serve: Before serving, ensure the ground beef has reached a safe minimum internal temperature of 160°F (71°C) as measured with an instant-read thermometer. Taste and adjust seasoning with more salt or pepper if needed. Serve hot with your choice of toppings.

Food safety and storage

Proper handling and storage are key to enjoying your chili safely. Always cook ground beef to a safe minimum internal temperature of 160°F (71°C), as recommended by the USDA. Use an instant-read thermometer, inserting it into the thickest part of the meat. Leftover chili should be cooled promptly. Do not leave it at room temperature for more than 2 hours (or 1 hour if the room is warmer than 90°F). Transfer it to shallow, airtight containers and refrigerate for up to 3-4 days. For longer storage, chili freezes very well for 2-3 months. Thaw frozen chili in the refrigerator overnight before reheating. Reheat leftovers thoroughly on the stove or in the microwave until steaming hot all the way through.

Variations

The beauty of a basic recipe like this one-pot chili is its adaptability. Here are a few ways to change it up:

• Protein Swap: Substitute ground turkey or chicken for the beef. For a vegetarian version, use an extra can of beans or a plant-based ground meat alternative.
• Spice Level: Control the heat by adjusting the cayenne pepper. For a smoky flavor, add a teaspoon of chipotle powder. For a touch of sweetness to balance the heat, stir in a tablespoon of brown sugar or a square of dark chocolate at the end of cooking.
• Bean Variety: Feel free to use different beans. Black beans, great northern beans, or even chickpeas make great additions or substitutions.
• Other Cooking Methods: This recipe adapts well to other cooking styles. For a slow cooker version, brown the beef and sauté the vegetables on the stove, then transfer everything to the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. You can also prepare a double batch and freeze half for an easy future meal.

FAQ

Can I make this chili in advance?

Absolutely. Chili often tastes even better the next day after the flavors have had more time to meld. Prepare it as directed, cool it completely, and store it in the refrigerator. Reheat it gently on the stove, adding a little broth or water if it has thickened too much.

My chili is too thin / too thick. How can I fix it?

If your chili is too thin, continue simmering it uncovered, which will allow excess liquid to evaporate and thicken the sauce. If it’s too thick, simply stir in additional beef broth, water, or even a bit of tomato sauce until it reaches your desired consistency.

What should I serve with chili?

Chili is wonderfully versatile. It’s classic served over rice or with cornbread on the side. For a lighter option, try it with a simple green salad. It also makes a great topping for baked potatoes or hot dogs.

Can I omit the beans?

Yes, you can make a beanless chili, often called “Texas-style” chili. Simply leave out the canned beans. You may want to add an extra half-pound of ground beef or some diced stew meat for more substance, and consider a slightly longer simmering time to tenderize the meat.

Is this similar to other one-pot meals?

Yes, the principle of layering flavors and cooking everything in one vessel is common to many dishes. For other simple, all-in-one meals, you might enjoy our Sheet Pan Chicken Thighs and Vegetables or an Easy Vegetable Frittata. For a sweet finish, Basic Banana Muffins are another simple, satisfying recipe.