Updated on January 2, 2026
This one-pot beef chili is your cozy, fail-proof dinner for busy nights and one of those fast dinners for busy nights you can always count on. Ground beef simmers with tomatoes, beans, and warm spices until thick, hearty, and full of flavor, no fancy techniques, just simple steps and everyday ingredients. Serve it with rice, cornbread, or tortilla chips, and load up your bowl with cheese, sour cream, and green onions. It also reheats beautifully, so you can enjoy leftovers for easy lunches.
One-Pot Beef Chili
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 lbs (900 g) ground beef
- 1 red bell pepper, diced
- 2 cans (14 oz / 400 g each) diced tomatoes
- 2 cans (15 oz / 425 g each) kidney beans, drained and rinsed
- 1 can (6 oz / 170 g) tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté 3–4 minutes until fragrant.
- Add ground beef; cook until browned, breaking apart with a spoon.
- Stir in bell pepper, chili powder, cumin, paprika, cayenne, salt, and pepper. Cook 2 minutes to bloom spices.
- Add diced tomatoes, tomato paste, kidney beans, and beef broth. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally, until thickened.
- Taste and adjust seasoning. Serve hot with toppings of choice.
Notes
- Toppings: shredded cheddar, sour cream, avocado, or fresh cilantro.
- For spicier chili, add jalapeños or extra cayenne.
- Can be made ahead and tastes even better the next day.
Private Notes
Tried this recipe?
Let us know how it was!Can I make this beef chili ahead of time?
Yes. This chili actually tastes even better the next day because the flavors have more time to develop. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or broth, and stir well before serving.
How can I adjust the spice level in this chili?
To make the chili milder, use less chili powder and skip any hot peppers or cayenne. For more heat, add extra chili powder, a pinch of cayenne, or a chopped jalapeño after sautéing the onions and garlic. Taste before serving and adjust the seasoning with salt, pepper, and lime juice.
If you love hearty bowls like this, try our Quick Lemon Garlic Chicken Pasta for a faster 30-minute dinner, or Creamy Tuscan Chicken Zoodles for a lighter, low-carb option.
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