One-Pot Chili Recipe is my go-to version of Chili because it is super GOOD and fairly easy to make. A chunky, beefy, and delicious Chili recipe should be a staple. Cook in one-pot to cut down on the dishes and have yourself a hearty bowl of tasty chili.
With many chili recipes around, the choices can get quite broad to choose from. But once you find that tasty, satisfying, look no further recipe, you then know you found yourself a keeper. Well, this Chili is that go-to recipe for me. I’m quite satisfied with the chunky and tasty hearty outcome this recipe brings. Although I’m not perfect in mastering the world’s perfect bowl of chili (if there actually is one since everyone has their preferences), I do like yummy chili and this fits the requirements. I usually make it with corn bread, which make a very satisfying combination. Try this recipe and tag me on Instagram or leave a comment below to share your feedback!
Ingredients:
- 1 1/2 lbs ground beef
- 1 onion, diced
- 4 cloves garlic, crushed
- 2 cans kidney beans, drained & rinsed
- 1 (28 ounce can) diced tomatoes
- 1 (6oz) can tomato paste
- 1 (4.5oz) can green chilies
- 3 cups chicken broth (or water and 2 teaspoons of chicken bullion powder)
SPICES:
- 2 Tbsp chili powder
- 1/2 tsp salt
- 2 tsp cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 tsp hot sauce
- 1 tsp sugar
Note: can Substitute 1 (10 oz) can of diced tomatoes with chopped green chilies along with 1 other can of plain diced tomatoes for the 28-ounce can and green chilies.
Directions;
1. In a large pot fry beef and drain excess fat. Add in the onion & garlic and sauté until soft.
2. Add in all the spices, beans, chilies, tomatoes, and broth and bring to a boil. Then reduce heat to med-low and simmer for 30 minutes, uncovered.
3. Garnish with shredded cheddar cheese & sour cream. Serve with cornbread.
One-Pot Chili Recipe
Ingredients
- 1 1/2 lbs ground beef
- 1 onion diced
- 4 cloves garlic crushed
- 2 cans kidney beans drained & rinsed
- 1 28 ounce can diced tomatoes
- 1 6oz can tomato paste
- 1 4.5oz can green chilies
- 3 cups chicken broth or water and 2 teaspoons of chicken bullion powder
- SPICES:
- 2 Tbsp chili powder
- 1/2 tsp salt
- 2 tsp cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 tsp hot sauce
- 1 tsp sugar
- Note: can Substitute 1 10 oz can of diced tomatoes with chopped green chilies along with 1 other can of plain diced tomatoes for the 28-ounce can and green chilies.
Instructions
- In a large pot fry beef and drain excess fat. Add in the onion & garlic and sauté until soft.
- Add in all the spices, beans, chilies, tomatoes and broth and bring to a boil. Then reduce heat to med-low and simmer for 30 minutes, uncovered.
- Garnish with shredded cheddar cheese & sour cream. Serve with corn bread.
