Classic Ground Beef Chili One-Pot Recipe
This one-pot recipe combines bold spices, tender beans, and hearty ground beef to create a richly flavored dish. Perfect for a weeknight dinner, the chili develops depth through browning beef and blooming spices, making it thick, hearty, and satisfying without lengthy cooking times.
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.
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