One-Pot Weeknight Beef Chili
A thick, deeply spiced beef and bean chili made in one pot in an hour. Toasting the spices in the beef fat is what makes it taste slow-cooked.
25% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 45 min
- Serves
- 6
- Calories
- 460
- Protein
- 42 g
- Per serving
- $3.48
Why this recipe works
This is a weeknight chili, not a competition chili: ground beef, canned beans and pantry spices. It still tastes like it simmered all afternoon, and it is better the next day.
- Browning the beef until it is truly crusty builds the deep, meaty base that long-simmered chili gets.
- Blooming the chili powder and cumin in the fat for a minute wakes the spices up.
- Simmering uncovered thickens the chili while the flavors come together.
Ingredients
To serve
You will need
- Large Dutch oven or heavy pot (5 quart or larger)
Method
Tap a step number to mark it done.
Brown the beef
Heat the pot over medium-high heat. Add the beef, press it into an even layer and leave it alone until a dark crust forms underneath, then break it up and cook until no pink remains.
Soften the vegetables
Add the onion and bell pepper and cook, stirring, until soft. If there is a lot of fat, spoon off all but about 2 tablespoons.
Bloom the spices
Stir in the garlic, chili powder, cumin, paprika, oregano and tomato paste. Cook, stirring constantly, until the paste darkens and the spices smell toasty, about 1 minute.
Simmer
Add the crushed tomatoes, beans, broth and salt. Bring to a boil, then lower to a gentle simmer and cook uncovered, stirring every 10 minutes, until thick.
Season and serve
Taste and add more salt or chili powder if needed. Serve with cheddar, sour cream and scallions.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Do not stir the beef for the first few minutes. That crust is where the flavor comes from.
- Chili thickens as it stands. Loosen leftovers with a splash of broth when reheating.
- Freezes well for 3 months; cool completely and freeze flat in zip-top bags.
Nutrition per serving
460 calories
$3.48 estimated cost per serving
Where the calories come from
| Protein | 36% of calories | 42 g |
|---|---|---|
| Carbs | 28% of calories | 33 g |
| Fat | 36% of calories | 19 g |
| Fiber | 8 g | |
| Sodium | 990 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I make this in a slow cooker?
Do steps 1 to 3 in a skillet, then move everything to the slow cooker with the tomatoes, beans, broth and salt. Cook on low for 6 hours or high for 3.
How do I make it spicier?
Add 1 to 2 minced chipotle peppers in adobo with the garlic, or a pinch of cayenne with the other spices.
Is this chili gluten-free?
Yes, as long as your chili powder and beef broth are labeled gluten-free. Some spice blends contain anti-caking agents made from wheat.
