I used to think chili was just another basic cold-weather dish. You know the type—fine, filling, but forgettable. That changed the day I threw sweet potatoes into the pot, skipped the beans, and added a splash of beer.
The result? A smoky, slightly sweet, crazy-flavorful stew that I now make almost weekly. If you’ve been searching for that one perfect chili recipe that delivers bold flavor with zero fuss, this is it.
Why This Chili Works When Others Don’t
This isn’t your average chili, and that’s the point. We’re talking tender beef that practically falls apart, creamy chunks of sweet potato that balance out the spice, and a one-pot process that keeps cleanup blissfully easy.
It hits all the comforting, hearty notes of traditional chili but with extra layers of flavor thanks to cumin, garlic, chipotle, and just enough lager to wake everything up.
You’re not just getting full—you’re getting satisfied.
Quick Tips for Knockout Results
- Sear your beef in batches so it browns properly and doesn’t just steam. That crust equals flavor.
- Start with onions and garlic first, then build your chili step by step so everything has time to cook right.
- Deglaze with beer (or broth if you’re going alcohol-free), and don’t skip scraping the bottom of the pot. That’s where the magic lives.
- Let it simmer low and slow to get that deep, rich flavor chili lovers are obsessed with.
Customizable for Any Mood or Diet
- Want more heat? Toss in extra chipotle or even fresh jalapeños.
- Going vegetarian? Swap the beef for lentils or a plant-based crumble and add more beans.
- Avoiding gluten? Use a gluten-free lager or sub with broth.
- Low-carb? Cut out the sweet potato and double down on veggies like zucchini or mushrooms.
Serving Ideas That Just Make Sense
This chili doesn’t need anything—but it loves good company:
- Cornbread for that sweet-savory combo
- Tortilla chips for scooping and crunch
- Guac or sour cream to mellow the spice
- Side salad with a bright vinaigrette
- Quinoa or rice to bulk it up for guests or meal prep
Storage and Meal Prep Notes
- Leftovers get better overnight, no joke. The flavors deepen and the texture improves.
- Freeze it for up to three months in containers or bags for easy weeknight dinners.
- Reheat gently on the stove or microwave and add a splash of water or broth to revive it.
This one-pot chili is everything you want from a comfort meal—satisfying, flexible, deeply flavorful, and honestly a little addictive. Make it once, and it might just become your new go-to when real food is what you’re craving.
Easy Hearty Beef & Vegetable Chili One-Pot Recipe
Equipment
- Dutch oven
Ingredients
Beef:
- 3 1/2 pounds boneless beef chuck-eye roast trimmed and cut into 1-inch pieces
- 1 3/4 teaspoons table salt divided
- 1/2 teaspoon pepper
Vegetables & Flavoring:
- 3 tablespoons vegetable oil divided
- 1 onion chopped
- 1 1/2 pounds sweet potatoes peeled and cut into ½-inch pieces, divided
- 3 garlic cloves minced
- 1 tablespoon ground cumin
- 1 –2 tablespoons minced canned chipotle chile in adobo sauce
- 2 teaspoons chili powder
- 1 28-ounce can diced tomatoes
- 1 red bell pepper stemmed, seeded, and cut into ½-inch pieces
- 4 scallions sliced thin
Liquids:
- 1 1/2 cups mild lager e.g., Budweiser
Beans:
- 2 15-ounce cans black beans, rinsed
Instructions
Preparation & Browning:
- Preheat oven to 325°F, adjusting the rack to the lower-middle position.
- Pat beef dry with paper towels, seasoning with ¾ teaspoon salt and pepper.
- Heat 1 tablespoon oil in a Dutch oven over medium heat, browning half the beef (8–10 minutes). Transfer to a large bowl. Repeat with another tablespoon oil and remaining beef.
Building Flavor:
- Heat the remaining tablespoon of oil in the pot. Add onion, ¾ cup sweet potatoes, and cook until slightly browned (5–7 minutes).
- Stir in garlic, cumin, chipotle, chili powder, and 1 teaspoon salt, cooking until fragrant (30 seconds).
Simmering:
- Add diced tomatoes with juice and beer, scraping up browned bits. Bring to a simmer.
- Stir in beans and the browned beef with juices. Cover and transfer to the oven. Cook, stirring occasionally, for 1 1/2 to 2 hours, until the beef and sweet potatoes are tender.
Final Touches:
- Stir in remaining sweet potatoes and red bell pepper. Continue cooking, covered, until the vegetables are tender (about 20 minutes).
- Remove the pot from the oven and let chili sit uncovered to thicken (15 minutes). Adjust consistency with hot water if needed.
Serving:
- Sprinkle individual servings with sliced scallions. Adjust seasoning with additional salt and pepper to taste.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.