Big, bold flavor with minimal cleanup—this One-Pot Chili delivers hearty, spoon-coating comfort using just a single Dutch oven. You’ll brown the meat, bloom the spices, build a rich tomato-chile base, and simmer everything together until the beans turn creamy and the sauce thickens into cozy perfection. It’s weeknight-friendly, tailgate-ready, and even better the next day.
The magic here is layering: toasting spices in the beef drippings, caramelizing a bit of tomato paste, and balancing the pot with a touch of sweetness and acid at the end. You control the heat (mild to smoky-hot), the beans (classic combo or bean-free), and the thickness (soupier for ladling over rice or thicker for piling onto baked potatoes). One pot, endless options, maximum payoff.
Key Ingredients & Substitutions
Pantry staples shine when treated right—swap smartly based on what you have.
Ground beef: 85–90% lean gives depth without greasiness. Use ground turkey or chicken for lighter chili (add 1 Tbsp olive oil when browning). For extra richness, swap half the beef for ground pork.
Aromatics: Onion and garlic are essential. Add diced jalapeño for heat or bell pepper for mellow sweetness and color.
Tomato paste: Caramelizes for umami backbone. If you’re out, reduce 1/2 cup crushed tomatoes in the pan until thick.
Tomatoes: Crushed tomatoes build body; fire-roasted diced tomatoes add gentle smoke. Regular diced are fine—add a pinch of sugar to balance acidity if needed.
Beans: Kidney and pinto are classic. Black beans add creaminess. Texas-style? Skip beans and increase beef by 1/2–1 lb.
Spice blend: Chili powder, cumin, smoked paprika, oregano, and a pinch of cinnamon for warmth. Add chipotle powder or minced chipotle in adobo for smoky heat.
Broth: Beef broth rounds flavor; choose low-sodium so you can season perfectly at the end.
Balancers: A teaspoon or two of brown sugar/maple softens sharp edges; a splash of apple cider vinegar or lime juice wakes everything up at the finish.
Equipment You’ll Need
- Large Dutch oven or heavy pot (5–6 quarts)
- Wooden spoon or sturdy spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Flavor Variations & Add-Ins
- Chipotle-cocoa: Add 1–2 tsp minced chipotle in adobo and 1 tsp unsweetened cocoa powder for mole-like depth.
- Steakhouse chili: Swap half the ground beef for 1 lb 1/2-inch diced chuck; simmer 20–30 minutes longer until tender.
- Three-bean: Use kidney, pinto, and black beans (about 1/2 can each, drained).
- Veggie boost: Grate in a carrot or zucchini—it melts into the sauce for body without changing flavor.
- Green chile finish: Stir in 1/2 cup salsa verde at the end for tangy heat.
How to Make One-Pot Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil (use if meat is very lean)
- 1 1/2 pounds ground beef (85–90% lean)
- 1 medium yellow onion, finely diced
- 1 green or red bell pepper, diced (optional)
- 3–4 garlic cloves, minced
- 2 tablespoons chili powder (mild blend; to taste)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/8 teaspoon ground cinnamon (optional)
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can fire-roasted diced tomatoes (or regular)
- 1 cup low-sodium beef broth (plus more as needed)
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto or black beans, rinsed and drained
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1–2 teaspoons brown sugar or maple syrup (optional, to balance)
- 1–2 teaspoons apple cider vinegar or fresh lime juice, to finish
- For serving: Shredded cheddar, sour cream/Greek yogurt, sliced green onions, cilantro, jalapeños, hot sauce, tortilla chips or cornbread
How Much Time Will You Need?
Hands-on prep: ~15 minutes. Simmer: 30–45 minutes for a weeknight pot (or up to 1 1/2 hours for deeper flavor). Total: about 1 hour.
Step-by-Step Instructions:
1. Brown the beef
Heat a large Dutch oven over medium-high. Add oil if using, then beef. Cook, breaking into small crumbles, until well browned and no longer pink, 6–8 minutes. Spoon off excess fat, leaving about 1 tablespoon for flavor.
2. Sauté aromatics
Add onion (and bell pepper if using) with a pinch of salt. Cook 4–5 minutes until softened and lightly golden. Stir in garlic and cook 30 seconds until fragrant.
3. Bloom spices & caramelize paste
Stir in chili powder, cumin, smoked paprika, oregano, and cinnamon. Toast 30–60 seconds to bloom. Add tomato paste and cook 1–2 minutes, stirring, until brick red and slightly caramelized.
4. Build the base
Pour in crushed tomatoes, diced tomatoes, and broth, scraping up any browned bits. Bring to a lively simmer, then reduce to medium-low for a steady bubble.
5. Add beans & simmer
Stir in kidney and pinto (or black) beans, 3/4 teaspoon salt, and black pepper. Simmer 30–45 minutes, stirring occasionally, until thick, glossy, and flavorful. Add splashes of broth if it tightens too much.
6. Balance & finish
Taste. If sharp, stir in 1–2 teaspoons brown sugar or maple. If flat, add 1–2 teaspoons cider vinegar or lime juice. Adjust salt and heat to preference.
7. Serve
Ladle into warm bowls and pile on toppings—cheddar, sour cream, green onions, cilantro, jalapeños. Offer hot sauce and chips or cornbread on the side.
Pro Tips for Best Texture & Taste
Small moves, big flavor.
- Toast your spices: Blooming in fat deepens and rounds the flavor.
- Simmer gently: A steady, gentle bubble thickens without drying or scorching.
- Control thickness: For thicker chili, simmer uncovered; for looser, add warm broth a splash at a time.
- Finish with acid: A small splash of vinegar or lime makes the spices sing.
- Rest if you can: Chili improves after 30 minutes off heat—or overnight in the fridge.
Frequently Asked Questions
Can I make it bean-free?
Yes. Omit beans and add 1/2–1 lb more beef (or diced chuck). Increase broth by 1/2 cup and simmer until the meat is tender and the sauce thick.
How do I make it spicier—or milder?
Spicier: add cayenne, minced jalapeño, or chipotle in adobo, and use hot chili powder. Milder: use mild chili powder, skip hot chiles, and lean on smoked paprika for depth.
Can I use ground turkey?
Absolutely. Use 93% lean, add 1 tablespoon olive oil when browning, and consider an extra tablespoon of tomato paste for richness.
How should I store and reheat?
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water as needed—chili thickens as it chills.
What sides pair best?
Cornbread (classic!), rice, baked potatoes, tortilla chips, or a crisp green salad. A toppings bar—cheese, onions, jalapeños, cilantro, sour cream—makes dinner interactive and fun.