One Pot Homemade Chili (Print version)
A thick, hearty beef and bean chili made in one pot with tomatoes, spices, peppers, and a bright finish.
# Ingredients:
For the chili base
01 -
1 tablespoon olive oil
02 -
1 1/2 lb (680 g) ground beef, 85 to 90 percent lean
03 -
1 medium yellow onion, diced
04 -
1 green bell pepper, diced
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
3 tablespoons chili powder
08 -
2 teaspoons ground cumin
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon dried oregano
11 -
1 teaspoon kosher salt, plus more to taste
12 -
1/2 teaspoon black pepper
13 -
1/4 teaspoon cayenne pepper, optional
For simmering
14 -
1 can (28 oz or 795 g) diced tomatoes, with juices
15 -
1 can (15 oz or 425 g) tomato sauce
16 -
1 can (15 oz or 425 g) kidney beans, drained and rinsed
17 -
1 can (15 oz or 425 g) pinto beans, drained and rinsed
18 -
1 cup (240 ml) low-sodium beef broth
19 -
1 teaspoon apple cider vinegar
For serving
20 -
Sliced scallions, cilantro, jalapenos, avocado, or tortilla chips, optional
# Instructions:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles, until no pink remains. Drain excess fat if the pot looks greasy.
02 -
Add the onion and bell pepper to the beef. Cook for 5-6 minutes, stirring often, until softened. Stir in the garlic and cook for 1 minute.
03 -
Add tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using. Stir for 1 minute, until the paste darkens slightly and the spices smell toasted.
04 -
Pour in the diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth. Scrape the bottom of the pot to loosen any browned bits.
05 -
Bring the chili to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 25-30 minutes, stirring now and then, until thickened to your liking.
06 -
Stir in the apple cider vinegar. Taste and adjust salt or heat. Let the chili rest off the heat for 5 minutes, then serve with your favorite toppings.
# Good to know:
01 -
Base chili is dairy-free and gluten-free when served without dairy toppings.
02 -
Flavor improves after chilling overnight.
03 -
Freeze in airtight portions for up to 3 months.