One-Pot Beef Chili

Ingredients

• 1.5 lb (700g) ground beef
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 can (14 oz / 400g) crushed tomatoes
• 1 can (14 oz / 400g) diced tomatoes
• 1 can (14 oz / 400g) kidney beans, drained and rinsed
• 1 can (14 oz / 400g) black beans, drained and rinsed
• 1 cup (250ml) beef stock
• 1 tbsp tomato paste
• Salt and black pepper
• Optional toppings: sour cream, shredded cheddar, sliced green onions

Instructions

1. Brown the beef in a large pot over medium-high heat, breaking it up as it cooks. Drain most of the fat if there's a lot, but leave a tablespoon or so.
2. Add the onion and cook for 4-5 minutes until soft. Add the garlic and cook 1 minute.
3. Stir in chili powder, cumin, smoked paprika, and cayenne. Cook 30 seconds until fragrant.
4. Add crushed tomatoes, diced tomatoes, tomato paste, beef stock, kidney beans, and black beans. Stir everything together.
5. Bring to a simmer. Reduce heat to low, cover with the lid slightly ajar, and cook for 40 minutes. Stir occasionally.
6. Season with salt and pepper. It should be thick. If it's too thin, cook uncovered for another 10 minutes.
7. Serve with whatever toppings you want. Good on its own, better over rice or with cornbread.

Notes

Critical insight: Do not drain all the fat after browning the beef. Leaving a tablespoon or two in the pot is crucial because many of the spices (like chili powder and cumin) are fat-soluble. Blooming them in that beef fat unlocks their full depth of flavor.

Substitutions: Swap the ground beef for ground turkey or chicken, but add a tablespoon of olive oil since they are much leaner. If you only have one type of bean, just double up on it. Beer or coffee can be used in place of the beef stock for a more complex, earthy backbone.

Storage: This chili is genuinely better the next day. The spices settle in and the texture tightens up perfectly. Store in the fridge for up to 5 days, or freeze in individual portions for up to 3 months. Thaw overnight and reheat on the stove.

Variations: Stir in a cup of frozen corn during the last 10 minutes of simmering for pops of sweetness. Add a diced bell pepper along with the onions for extra veg. For a smokier chili, add 1-2 chopped chipotle peppers in adobo sauce.

Pairs with: Serve over rice, scooped up with tortilla chips, or alongside sweet cornbread. You can also use leftovers to top Mac and Cheese for chili mac.