Description
A hearty and flavorful one pot chili made with ground beef, a blend of spices, tomatoes, and kidney beans, simmered to perfection on the stovetop. Perfect for a comforting meal, this easy recipe delivers rich depth of flavor with minimal cleanup.
Ingredients
Scale
Meat and Vegetables
- 2 pounds ground beef
- 2 medium white onions, diced
- 8 cloves garlic, minced
- 1 medium green pepper, diced
Spices and Seasonings
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- Salt and pepper to taste
Tomato Ingredients
- 56 ounces diced tomatoes (2 cans, 28 ounces each)
- 56 ounces whole peeled tomatoes (2 cans, 28 ounces each)
- 6 ounces tomato paste
- 6 ounces water
Beans
- 1 can kidney beans (15 ounces, with the liquid)
Instructions
- Brown the Meat and Sauté Aromatics: In a large greased stockpot over medium to medium-high stovetop heat, combine the ground beef, diced onions, and minced garlic. Cook and stir continuously until the beef is fully browned and no longer pink, approximately 7 to 10 minutes. Drain excess fat from the meat to reduce greasiness.
- Add Spices and Vegetables: Stir in the chili powder, dried oregano, and diced green pepper with the browned beef mixture. Mix thoroughly to ensure the meat is evenly coated with the spices, enhancing the flavor profile.
- Incorporate Tomato Paste and Liquids: Add the tomato paste to the pot. Using the empty tomato paste can as a measuring cup, fill it with water and add this liquid to the pot. Next, add both the diced and whole peeled tomatoes. Stir all ingredients well to combine.
- Simmer the Chili: Cover the stockpot and reduce the heat to low. Allow the chili to simmer gently for 40 minutes, stirring occasionally to prevent sticking and to blend the flavors.
- Add Beans and Continue Cooking: After the initial simmer, add the kidney beans along with their liquid to the pot. Stir the mixture and continue to simmer uncovered for an additional 20 to 30 minutes to thicken the chili and deepen the flavors.
- Serve and Garnish: Spoon the hot chili into bowls. Top with your choice of garnishes such as sour cream, shredded cheese, sliced jalapeños, diced green onions, or crackers for added texture and taste.
Notes
- Allow the chili to cool completely before storing to ensure food safety.
- Store the chili in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the chili in an airtight container; it will keep for up to three months.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg
