One Pot Chili Recipe

Best One Pot Chili Recipe

There’s nothing quite like a big bowl of homemade chili on a cold evening or game day. I used to think making chili required all day simmering and a million different pots, but this one pot version changed everything. It delivers all that deep, rich flavor you’re craving in just 45 minutes using a single pot.

This one pot chili recipe has become my family’s absolute favorite. It’s loaded with tender ground beef, hearty beans, and just the right amount of spice. The secret? Toasting the spices before adding the liquid—this simple step transforms ordinary chili powder into something that tastes like it’s been simmering for hours.

The best part is how forgiving this recipe is. Whether you like your chili mild or fiery hot, packed with beans or mostly meat, you can easily adjust it to your taste. It’s become my go-to for everything from casual weeknight dinners to Super Bowl parties. This recipe joins our collection of easy one pot meals that make cooking actually fun instead of stressful.

Why You’ll Love This Chili Recipe

One Pot Simplicity: Everything cooks in a single pot, which means less cleanup and more time enjoying your meal with family.

Quick but Tastes Slow-Cooked: Ready in 45 minutes but tastes like it’s been bubbling away all day thanks to toasting the spices.

Crowd-Pleaser: Even picky eaters love this! It’s hearty, flavorful, and satisfying without being overly spicy.

Perfect for Meal Prep: Makes a big batch that tastes even better the next day, perfect for lunches or busy weeknights.

Budget-Friendly: Uses affordable ingredients like ground beef and canned beans to feed a crowd without breaking the bank.

Customizable: Easy to adjust spice levels, add more vegetables, or make it your own with different toppings.

Ingredients You’ll Need

For the Chili Base:

• 2 lbs ground beef (80/20 blend for flavor)
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Spices:

• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust for heat)
• 1/4 teaspoon cinnamon (secret ingredient!)

For the Sauce:

• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 bay leaf

For the Beans:

• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed

For Serving:

• Shredded cheddar cheese
• Sour cream
• Sliced green onions
• Fresh cilantro
• Diced avocado
• Tortilla chips or cornbread

How to Make One Pot Chili

Step 1: Brown the Beef Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and break it up with a wooden spoon. Season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the beef is browned and no pink remains. Don’t drain all the fat—leave about 2 tablespoons in the pot for flavor.

Step 2: Sauté the Vegetables Add the diced onion and both bell peppers to the pot with the beef. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. Add the minced garlic and cook for another 30-60 seconds until fragrant.

Step 3: Toast the Spices (This is Key!) Sprinkle all the spices—chili powder, cumin, paprika, oregano, cayenne, and that secret ingredient cinnamon—over the beef and vegetables. Stir constantly for 1-2 minutes. You’ll smell the spices wake up and become incredibly fragrant. This toasting step is what makes this chili taste like it’s been simmering all day!

Step 4: Build the Sauce Stir in the tomato paste and cook for 1 minute. Then add the crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, and brown sugar. Give everything a good stir, scraping up any browned bits from the bottom of the pot. Add the bay leaf.

Step 5: Add the Beans and Simmer Stir in all three types of beans. Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 30 minutes, stirring occasionally. The chili should thicken up nicely and the flavors will meld together beautifully. If it gets too thick, add a splash of beef broth or water.

Step 6: Final Touches Remove the bay leaf and taste the chili. Adjust seasoning with more salt, pepper, or a pinch of sugar if it’s too acidic. Let it rest for 5 minutes off the heat—this helps the flavors settle even more.

Tips for Perfect Chili

Don’t Skip Browning the Beef: Take the time to get a good sear on the meat. Those browned bits add so much flavor to the final dish.

Toast Your Spices: This is the secret to deep, complex flavor. Don’t rush this step—you’ll smell when they’re ready.

Use Quality Chili Powder: The chili powder is the star here, so use a good quality one. I like combining regular chili powder with a bit of ancho chili powder for depth.

The Cinnamon Secret: Just 1/4 teaspoon of cinnamon adds warmth and depth without making it taste like dessert. Trust me on this!

Let It Simmer: The longer you can let it simmer (up to an hour), the better it gets. But even 30 minutes delivers great results.

Beans or No Beans: This recipe uses three types of beans, but if you’re a purist, feel free to leave them out and add more beef.

Adjust the Heat: Start with less cayenne if you’re sensitive to spice. You can always add hot sauce at the table!

Common Mistakes to Avoid

Mistake #1: Draining All the Fat Leaving about 2 tablespoons of beef fat adds so much flavor. If you drain it all, your chili will taste flat.

Mistake #2: Not Toasting the Spices Adding spices directly to liquid doesn’t develop their flavors. Always toast them first in the fat for maximum flavor.

Mistake #3: Using Too Much Liquid Chili should be thick and hearty, not soupy. If yours is too thin, simmer it uncovered longer to reduce the liquid.

Mistake #4: Not Tasting and Adjusting Every batch is slightly different depending on your tomatoes and beef. Always taste and adjust seasoning before serving.

Mistake #5: Serving Immediately Chili tastes better after resting for at least 5 minutes. Even better? Make it the day before and reheat it.

How to Store and Reheat

Storage: This chili keeps beautifully in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen and improve after a day or two, so it’s perfect for meal prep.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth or water if it’s gotten too thick. You can also microwave individual portions in 2-minute intervals, stirring between each.

Freezing: Chili is one of the best recipes for freezing! Let it cool completely, then transfer to freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Freezer Tip: Leave about an inch of space at the top of containers because the chili will expand when frozen.

Variations and Add-Ins

White Chicken Chili: Replace the ground beef with 2 lbs of diced chicken breasts, use white beans only, and add green chiles and cumin.

Turkey Chili: Swap ground beef for ground turkey for a leaner option. Add a tablespoon of olive oil since turkey is leaner.

Vegetarian Chili: Skip the beef entirely and double the beans. Add diced sweet potato or butternut squash for heartiness.

Extra Veggie Chili: Add corn, zucchini, or diced carrots along with the bell peppers.

Slow Cooker Version: Brown the beef and toast the spices, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Instant Pot Version: Use the sauté function for browning and toasting, then pressure cook on high for 15 minutes with natural release.

Spicy Chili: Add a diced jalapeño with the peppers and increase the cayenne to 1 teaspoon. Top with hot sauce!

What to Serve With Chili

Chili is pretty much a complete meal on its own, but here are some classic sides that make it even better:

• Cornbread (sweet or jalapeño)
• Saltine crackers or oyster crackers
• Tortilla chips for dipping
• Rice (especially for making chili bowls)
• Baked potatoes (pour chili over top!)
• Simple green salad
• Coleslaw for crunch

I love serving this alongside our One Pot Mac and Cheese for a comfort food feast, or with some crusty bread for soaking up all that delicious sauce.

Frequently Asked Questions

Can I use dried beans instead of canned? Yes! Soak and cook dried beans according to package directions first, then add them to the chili. You’ll need about 1.5 cups dried beans total to replace the three cans.

My chili is too spicy. How do I fix it? Stir in a tablespoon of brown sugar or a dollop of sour cream to cut the heat. You can also add more tomato sauce or broth to dilute the spice.

My chili is too thin. How do I thicken it? Simmer it uncovered for longer to reduce the liquid. You can also mash some of the beans against the side of the pot to release their starches, which naturally thickens the chili.

Can I make this ahead? Absolutely! Chili is one of those dishes that actually tastes better the next day. Make it up to 3 days ahead and reheat when ready to serve.

What’s the best type of ground beef to use? I like 80/20 ground beef for the best flavor. It has enough fat to keep the chili rich without being greasy. Leaner beef works too but might be a bit less flavorful.

Can I skip the beans? Yes! For a Texas-style chili, just leave out the beans and add an extra pound of ground beef.

Why is my chili bitter? This usually happens from burning the spices or adding too much chili powder. Make sure to toast spices gently and taste as you go.

Other Favorite Recipes

If you love this one pot chili recipe, you’ll also enjoy these hearty comfort foods:

• One Pot Beef Stroganoff
• One Pot Chicken and Rice
• One Pot Spaghetti Recipe
• One Pot Taco Pasta
• Marry Me Chicken One Pot
• One Pot Mac and Cheese

Print