The Best One Pot Homemade Chili Recipe Ever: Cozy Comfort Magic

Comfort arrives with this hearty one pot homemade chili recipe that promises warmth and satisfaction in every spoonful.

Packed with robust flavors and tender meat, this classic dish brings comfort to your dinner table.

Weeknight meals demand simplicity, and this chili delivers maximum taste with minimal effort.

The rich blend of spices creates a symphony of deliciousness that will have everyone asking for seconds.

Ground beef simmers alongside beans and tomatoes, developing deep, complex layers of flavor.

Each bite tells a story of home-cooked goodness and culinary passion.

You’ll want to ladle this chili into bowls and watch as smiles spread across hungry faces.

Why One Pot Homemade Chili Is a Classic

• Prepare a delicious, hearty chili using just one pot, minimizing cleanup and making mealtime a breeze.
• Whip up a satisfying dish that's perfect for hungry families, packed with rich flavors and wholesome ingredients.
• Customize the chili with your favorite toppings like cheese, sour cream, or fresh herbs to suit different taste preferences.
• Enjoy a protein-packed meal loaded with vegetables, beans, and ground meat that keeps you satisfied and energized.

What to Gather for One Pot Chili Magic

• Ground Beef: A hearty meat that provides rich flavor and substantial texture to the chili.

• Green Peppers, Onions: These aromatic vegetables create a deep flavor foundation and add natural sweetness to the dish.

• Tomato Sauce, Diced Tomatoes, Tomato Paste: These tomato products form the liquid base and contribute tangy, robust flavor to the chili.

• Kidney Beans: A classic chili ingredient that adds protein, fiber, and a satisfying texture.

• Seasonings: A blend of spices that provide warmth and depth to the chili's overall taste profile.
• Baking Soda: A secret ingredient that helps tenderize the meat and balance the acidity of the tomatoes.

• Water: Helps create the desired consistency and helps blend all the flavors together.

Equipment to Make Chili in One Pot

• Dutch oven: Heavy-bottomed pot perfect for even heat distribution and one-pot cooking.
• Cutting board: Sturdy surface for chopping vegetables safely.
• Chef's knife: Sharp knife for precise vegetable and ingredient preparation.
• Wooden spoon: Great for stirring and mixing ingredients without scratching the pot.
• Measuring spoons: Accurate tool for adding precise amounts of seasonings.
• Can opener: Needed for opening tomato and bean cans.
• Colander: Useful for draining and rinsing kidney beans.

Homemade Chili Instructions in Simple Steps

Step 1: Prepare Aromatic Base

Heat a large Dutch oven over medium flame.

Toss in chopped green peppers and onions, sautéing until they become soft and develop a golden, slightly caramelized edge.

The vegetables will release their sweet, savory fragrance, creating a delicious foundation for the chili.

Step 2: Bloom Spices

Sprinkle in your favorite chili seasonings, stirring constantly to prevent burning.

This process helps release the essential oils and intensify the flavors of the spices, creating a robust taste profile for your chili.

Step 3: Brown the Protein

Add ground meat to the pot, breaking it into small crumbles.

Cook until the meat is mostly browned but still shows hints of pink, ensuring a tender and juicy texture when the chili is complete.

Step 4: Build the Liquid Foundation

• Tomato sauce
• Diced tomatoes
• Water
• Tomato paste

Stir thoroughly to create a rich, vibrant base for the chili.

Step 5: Develop Flavor

Reduce heat to medium-low and let the mixture simmer gently.

This slow cooking process allows the ingredients to meld together, creating a deep, complex flavor profile.

Step 6: Incorporate Beans

Drain kidney beans and fold them into the simmering mixture.

The beans will add texture and additional protein to the dish.

Step 7: Tenderize the Sauce

Introduce baking soda, which will cause the sauce to bubble and help tenderize the meat.

Stir continuously until the bubbling subsides.

Step 8: Serve and Enjoy

Remove the chili from heat and ladle into warm bowls.

Garnish with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.

Chili Perfection Tips and Tricks

• Caramelize onions and peppers slowly to develop deeper, sweeter taste without burning.
• Brown ground meat at medium-high heat, leaving slight pink to maintain moisture and prevent overcooking.
• Adjust seasonings gradually, tasting as you go to create perfect heat balance for your preference.
• Use baking soda to help break down meat proteins, creating smoother texture and reducing acidity.
• Drain and rinse kidney beans thoroughly to remove excess sodium and improve overall dish consistency.

Fresh Ways to Mix Up Your Homemade Chili

• Vegetarian Chili: Replace ground meat with plant-based protein like textured vegetable protein (TVP), lentils, or black beans for a hearty meat-free version.
• Spicy Southwest Chili: Add diced jalapeños, chipotle peppers, and extra cayenne pepper to create a fiery, bold flavor profile with increased heat intensity.
• Low-Carb Keto Chili: Swap kidney beans for chopped zucchini or cauliflower, use ground beef or turkey, and increase fat content with heavy cream or additional olive oil.
• Slow Cooker Adaptation: Transfer all ingredients to a slow cooker after sautéing vegetables and meat, cook on low for 6-8 hours for deeper, more developed flavors.

Best Ways to Present One Pot Chili

• Chili Companion Classics: Crusty cornbread wedges perfectly complement the hearty chili, soaking up delicious flavors while adding a delightful texture contrast.
• Topping Treasure Trove: Sprinkle shredded cheddar cheese, dollop sour cream, scatter fresh chopped cilantro, and add crispy green onions for a burst of color and taste.
• Sidekick Sensations: Serve alongside fluffy white rice, warm tortilla chips, or create a cozy chili bread bowl for an extra comforting meal experience.
• Leftover Love Hack: Store in airtight containers for 3-4 days, knowing the flavors will deepen and become even more delicious with time.

Storing One Pot Chili Safely and Easily

• Store leftover chili in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Transfer chili to freezer-safe containers or heavy-duty freezer bags, removing excess air, and freeze for up to 4-6 months without losing flavor or texture.
• Warm chili in a pot over medium-low heat, stirring occasionally to prevent scorching, and add a splash of water or broth to maintain moisture and restore original consistency.
• Place chili in a microwave-safe dish, cover loosely, heat in 30-second intervals, stirring between each interval to ensure even warming, and stop when thoroughly heated.

FAQs

• Why add baking soda to chili?

Baking soda helps neutralize the acidity in tomatoes, making the chili taste smoother and less tangy. It also helps tenderize the meat, creating a more delicate texture.

• Can I use different types of meat?

Absolutely! Ground turkey, chicken, or even plant-based meat alternatives work great. Each will provide a slightly different flavor profile to your chili.

• How do I prevent my chili from being too watery?

Cook it uncovered and let it simmer longer to reduce excess liquid. If needed, you can also add a small amount of tomato paste to thicken the consistency.

Easy One Pot Homemade Chili Recipe

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4.6 from 36 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Hearty chili from scratch brings comfort to dinner tables with robust flavors and simple preparation. Warm spices and tender meat create a satisfying meal you’ll crave on cool evenings.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 2 pounds ground beef or turkey

Vegetables and Tomato Base:

• 2 small green peppers (about 2 cups, diced)
• 1 small yellow onion (about 1.5 cups, diced)
• 2 (15 ounces) cans Hunts Diced Tomatoes
• 1 (15 ounces) can Hunts Tomato Sauce
• 1 (6 ounces) can Hunts Tomato Paste
• 15 ounces water
• 2 (15 ounces) cans kidney beans, drained and rinsed

Spices and Seasonings:

• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 3 tablespoons cumin
• 1 tablespoon paprika
• 1 teaspoon chipotle powder
• 0.5 teaspoon cayenne pepper
• 0.5 tablespoon salt
• 1 teaspoon white pepper
• 1 teaspoon baking soda

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Instructions

1. Heat a large Dutch oven over medium temperature and gently caramelize diced green peppers and onions until they become translucent and develop a golden edge.
2. Introduce aromatic seasonings to the softened vegetables, stirring continuously for 1-2 minutes to prevent scorching and maximize flavor development.
3. Incorporate ground meat into the vegetable mixture, browning it while maintaining a slight pink interior to ensure tenderness and prevent overcooking.
4. Pour tomato sauce, diced tomatoes, water, and tomato paste into the pot, mixing thoroughly to create a uniform sauce consistency.
5. Reduce heat to medium-low and allow the mixture to gently simmer, developing deep flavors for approximately 15 minutes.
6. Drain kidney beans and fold them into the simmering chili, distributing them evenly throughout the sauce.
7. Sprinkle baking soda into the chili, which will cause a brief bubbling reaction. Continue stirring until the foam subsides and the sauce stabilizes.
8. Remove the Dutch oven from heat and ladle the piping hot chili into serving bowls, ready to be enjoyed immediately.

Notes

• Elevate flavor by caramelizing onions and peppers slowly, allowing natural sugars to develop a rich, deep taste profile.
• Use high-quality ground meat with moderate fat content for maximum juiciness and depth of flavor in the chili.
• Add baking soda carefully to neutralize acidity and create a smoother, more balanced sauce texture without compromising taste.
• Customize heat levels by adjusting spice quantities or adding fresh jalapeños for those who enjoy extra kick in their chili.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Snacks
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 10 g
• Protein: 25 g
• Cholesterol: 80 mg