When you’re after real comfort food—something rich, warm, and ready to wrap you up from the inside out—it’s hard to beat a good bowl of chili.
And not just any chili: we’re talking about a deeply savory, perfectly spiced ground beef chili made entirely in one pot.
No complicated steps. No pile of dirty dishes. Just big flavor in a simple package.
Build That Flavor from the Ground Up
Start with the Beef
Kick things off by browning ground beef in a Dutch oven or heavy-bottomed pot. Let it sit for a minute or two before stirring—it’s this patience that gives you those browned, flavorful bits (a.k.a. the “fond”) stuck to the bottom.
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That’s your flavor gold.
Soften the Aromatics
Once the beef’s cooked, toss in chopped onions, salt, and pepper. Cook them until they’re soft and just starting to caramelize. That sweetness? It’s going to mellow out the spice and balance the dish.
Wake Up the Spices
Now comes the magic. Stir in chili powder, cumin, ground coriander, and garlic powder. Let them toast for 30–60 seconds. This step, called “blooming,” wakes up the spices and infuses the oil and meat with a bold, toasty kick.
It’s the kind of flavor base that’ll have your kitchen smelling like you’ve been cooking all day.
Creamy Meets Chunky: A Textural Balancing Act
Here’s where this chili gets its unexpected twist—texture play.
- Blend half the beans and tomatoes to create a thick, velvety base. This gives your chili that simmered-all-day consistency, even if you’re only cooking for 30–40 minutes.
- Add the rest of the beans whole to keep things hearty and satisfying. You’ll get smooth richness with bites of creamy beans throughout.
- Thin with water if it starts to look more like a stew than a chili. You want it spoonable, not spreadable.
This combo of blended and whole ingredients adds body fast, skipping the hours-long simmer without skipping the flavor.
Spice Control: Make It Mellow or Bold
The beauty of this chili? You’re the boss of the heat.
The base recipe—chili powder, cumin, coriander—offers warm, smoky notes without burning your tastebuds. But if you’re after that deep, lingering heat, chipotle in adobo sauce is the key.
Just a spoonful brings a smoky, spicy edge that chili lovers rave about. Add gradually, taste as you go, and make it yours.
Why One Pot Just Makes Sense
Let’s be honest: part of the reason we reach for one-pot meals isn’t just the flavor—it’s the sanity.
Less cleanup, fewer steps, and zero juggling act. Everything goes into one pot, cooks together, and comes out tasting like you worked way harder than you did.
That’s why this chili is perfect for:
- Weeknight dinners
- Sunday meal preps
- Feeding a crew without breaking a sweat
One pot. Zero stress.
Top It Off: Garnishes That Elevate Every Bowl
The chili itself is a winner, but the toppings? That’s where it gets fun.
Toppings to Mix and Match:
- Shredded cheddar or pepper jack
- A dollop of sour cream or Greek yogurt
- Fresh cilantro leaves
- Diced avocado or pickled jalapeños
- Thinly sliced green onions
- A squeeze of lime
Sides That Pair Like a Dream:
- Buttery cornbread
- Tortilla chips (for scooping and crunch)
- A warm, crusty loaf of bread
These add-ons let everyone build their perfect bowl. It’s easy to turn this simple chili into a fully loaded experience.
Bottom Line: Your Go-To Chili Just Got an Upgrade
This isn’t just another chili recipe—it’s a weeknight hero, a crowd-pleaser, and a flavor bomb all in one. Whether you like it smoky, spicy, or straight-up classic, this one-pot ground beef chili gives you room to riff without losing the soul of what makes chili so comforting.
Give it a try. Dress it up. Freeze the leftovers (if there are any). And most importantly, enjoy every spicy, beefy, spoon-licking bite.
Classic Ground Beef Chili One-Pot Recipe
Equipment
- Dutch oven
- food processor
Ingredients
- 1 28-ounce can whole peeled tomatoes
- 2 15-ounce cans kidney beans, rinsed, divided
- 1 tablespoon vegetable oil
- 1 1/2 pounds 85% lean ground beef
- 1 onion chopped fine
- 1 1/2 teaspoons table salt
- 1 teaspoon pepper
- 3 tablespoons chili powder
- 1 –2 tablespoons minced canned chipotle chile in adobo sauce
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 cups water plus extra as needed
Instructions
- Process the canned tomatoes and their juice with half of the kidney beans in a food processor until smooth (about 30 seconds). Set aside.
- Heat vegetable oil in a Dutch oven over medium-high heat until just smoking. Add ground beef, onion, salt, and pepper, breaking up the meat with a wooden spoon. Cook until all liquid evaporates and browned bits form on the pot’s bottom (about 12–14 minutes).
- Add chili powder, minced chipotle, coriander, garlic powder, cumin, and oregano. Stir frequently until the spices are fragrant (about 2 minutes).
- Stir in water, scraping up any browned bits. Mix in the prepared tomato-bean puree and the remaining kidney beans. Bring the mixture to a simmer.
- Reduce heat to medium-low, cover partially, and cook until the chili thickens and flavors meld (about 45 minutes). Stir occasionally and add extra water if the chili begins to stick or looks too thick.
- Adjust seasoning with salt and pepper to taste. Serve warm with your favorite garnishes, such as shredded cheese, sour cream, or fresh cilantro.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.