Description
This classic One Pot Chili recipe combines ground beef, diced tomatoes, kidney beans, and a blend of spices to create a hearty, flavorful meal perfect for a cozy dinner. Simmered slowly on the stovetop to meld the rich flavors, this chili is easy to prepare, making it a family favorite that can be customized with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 2 pounds ground beef
- 2 medium white onions, diced
- 8 cloves garlic, minced
- 1 medium green pepper, diced
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 56 ounces diced tomatoes (2- 28 ounce cans)
- 56 ounces whole peeled tomatoes (2- 28 ounce cans)
- 6 ounces tomato paste
- 6 ounces water
- 1 can kidney beans, 15 ounces with liquid
- Salt and pepper to taste
Instructions
- Browning the Beef: Combine ground beef, diced onions, and minced garlic in a large greased stockpot over medium to medium-high heat on the stovetop. Cook and stir until the beef is browned and no longer pink, approximately 7-10 minutes. Once browned, drain the excess fat from the meat.
- Adding Spices and Vegetables: Add chili powder, dried oregano, and diced green pepper to the pot. Mix thoroughly until the beef mixture is evenly coated with the spices and vegetables.
- Incorporating Tomatoes and Simmering: Stir in the tomato paste. Use the empty tomato paste container to measure 6 ounces of water and add it to the pot. Then add both the diced and whole peeled tomatoes. Mix all ingredients well, cover the pot, reduce heat to low, and allow the chili to simmer gently for 40 minutes. Stir occasionally to prevent sticking.
- Adding Beans and Final Simmer: After 40 minutes, add the kidney beans along with their liquid. Stir the chili and continue to simmer uncovered for an additional 20 to 30 minutes to thicken and blend flavors.
- Serving: Spoon the chili into bowls and serve with optional toppings such as sour cream, shredded cheese, sliced jalapenos, diced green onions, or crackers for added flavor and texture.
Notes
- Allow the chili to cool completely before storing to maintain quality and safety.
- Store leftover chili in the refrigerator for up to 4 days in a sealed container.
- For longer storage, freeze the chili in an airtight container for up to three months without compromising flavor.
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
