Easy Chili Recipe: One-Pot Winner with Bold Flavor & Comfort

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Looking for a chili recipe that’s hearty, rich, and foolproof? This chili is just what you need. Packed with bold spices, tender beef, and comforting beans, it’s the kind of dish that turns ordinary dinners into memorable moments. In this article, you’ll get the complete how-to guide: from the simple ingredients to expert tips and tasty variations. Whether you’re cooking for your family or prepping for leftovers, this chili will win your table over in no time. And the best part? It’s a one-pot wonder; because easy, flavorful cooking is always the goal.

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Why You Will Love This Chili Recipe

Hi, I’m Saly. I’m a home cook and a wife who firmly believes that homemade doesn’t have to mean complicated. This chili recipe? It checks every box. It’s bold, rich, deeply satisfying, and yes, my husband always goes back for seconds.

This chili isn’t just food; it’s a tradition in our home. The kind of dish that simmers while life happens, kids doing homework, laundry spinning, laughter filling the air. It’s been ladled into bowls during football games and shared with neighbors on chilly nights. And not once has it failed to bring someone back for “just a little more.”

What makes this chili so special is its balance. The ground beef adds savory depth, while the beans and crushed tomatoes create heartiness without heaviness. Chili powder, cumin, and smoked paprika give it that warm, slow-cooked flavor in a fraction of the time. Want it spicier? Add that cayenne. Need a creamy kick? Stir in sour cream or shredded cheddar.

It also keeps like a dream, reheat it for lunch or freeze it for busy weeks ahead. And if you’re into dishes like this, you’ll love my Dorito Casserole with Ground Beef.

The best part? It all comes together in one big pot; no fuss, no mess, just bold flavor and happy bellies. If you’re craving something soul-satisfying, this is the chili that delivers.

Everything You Need for the Best Chili

Let’s talk ingredients. A great chili doesn’t rely on fancy tricks; it’s all about layers of flavor, starting with everyday pantry staples. This recipe keeps it simple but satisfying, giving you a rich, hearty chili with ingredients you probably already have on hand.

You’ll begin with olive oil, diced yellow onion, and green bell pepper. These get sautéed together as your aromatic base. Then comes minced garlic, creating a bold, savory layer that sets the tone for everything else.

Next up: the protein. Choose 80/20 ground beef for maximum flavor and a tender, juicy result. The two types of beans; kidney and pinto, bring in texture and fiber. Crushed tomatoes and tomato paste help build a deep, tomato-rich body, while beef broth ties it all together.

The spice blend is where this chili truly shines: chili powder, cumin, and smoked paprika build earthy heat. Cayenne pepper adds a spicy kick (totally optional), while salt, pepper, and a single bay leaf finish the seasoning just right.

Here’s the full list:

Ingredient	Amount
Olive oil	1 tbsp
Yellow onion, diced	1 large
Green bell pepper, diced	1
Garlic cloves, minced	3
Ground beef (80/20)	1 lb
Kidney beans, drained & rinsed	1 (15 oz) can
Pinto beans, drained & rinsed	1 (15 oz) can
Crushed tomatoes	1 (28 oz) can
Tomato paste	1 (6 oz) can
Beef broth	2 cups
Chili powder	2 tbsp
Ground cumin	1 tsp
Smoked paprika	1 tsp
Cayenne pepper (optional)	½ tsp
Salt	1 tsp
Black pepper	½ tsp
Bay leaf	1

If you’re the kind who loves building flavor in a bowl, try this Cheddar Garlic Herb Potato Soup next. It’s creamy, savory, and just right for cold nights.

How to Make This Chili Recipe Step by Step

This chili recipe comes together in one pot with just a handful of simple steps. Here’s how to make it from start to finish:

Heat the olive oil.
In a large Dutch oven or heavy-bottomed pot, warm 1 tablespoon of olive oil over medium heat.
Sauté the vegetables.
Add the diced yellow onion and green bell pepper. Cook for 5–6 minutes until softened. Stir in the minced garlic and sauté for 1 more minute until fragrant.
Brown the ground beef.
Add 1 pound of ground beef to the pot. Break it up with a spoon and cook until fully browned, about 6–8 minutes. Drain excess fat if necessary.
Add beans, tomatoes, and broth.
Pour in the kidney beans, pinto beans, crushed tomatoes, tomato paste, and beef broth. Stir everything together.
Season the chili.
Mix in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, black pepper, and bay leaf. Stir to evenly distribute the spices.
Simmer the chili.
Bring the pot to a gentle boil. Then reduce the heat to low and let it simmer uncovered for 25–30 minutes. Stir occasionally to prevent sticking.
Adjust and serve.
Remove the bay leaf. Taste the chili and adjust seasoning if needed. Serve hot with your favorite toppings.

You can top it with shredded cheese, sour cream, chopped onions, or fresh cilantro—whatever suits your bowl.

If you’re looking for other rich and cozy fall dinner ideas, try this Creamy Tortellini Soup.

Tips and Variations to Make This Chili Your Own

This chili recipe is super flexible. Whether you’re cooking for a crowd, meal-prepping for the week, or tailoring it to picky eaters, you can make a few tweaks to match your taste. Below are my go-to tips and favorite variations:

Tips for the Perfect Chili:

Use 80/20 ground beef for a rich, meaty flavor. Leaner beef works but won’t be as juicy.
Let it simmer longer for deeper flavor—up to an hour if you have time.
Don’t skip the bay leaf. It subtly enhances the broth and rounds out the spices.
Always taste before serving. Chili builds flavor as it cooks. Adjust salt and spice at the end.
Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months in airtight containers.

Delicious Variations to Try:

Make it vegetarian: Skip the beef and double the beans. You can also add lentils or chopped mushrooms for texture.
Add a smoky twist: Stir in 1–2 chopped chipotle peppers in adobo sauce.
Craving sweetness? A teaspoon of brown sugar balances acidity from the tomatoes.
Looking for creaminess? Stir in sour cream, Greek yogurt, or shredded cheddar before serving.
Add heat: Increase cayenne or add diced jalapeños with the onions.

If you’re into soups that lean a little creamy with bold flavor, you might also enjoy this White Chicken Chili. It’s a lighter twist with just as much comfort.

This chili is your canvas; simple enough for weeknights, hearty enough for game day, and versatile enough to keep it exciting every time you make it.

Frequently Asked Questions

Can I make this chili recipe ahead of time?

Yes! In fact, it tastes even better the next day. Store it in the fridge for up to 4 days. The flavors deepen as it sits, making leftovers a serious win.

Can I freeze homemade chili?

Absolutely. Let it cool completely, then transfer to freezer-safe containers or bags. It freezes well for up to 3 months. Just thaw in the fridge overnight and reheat on the stovetop.

What toppings go best with chili?

Chili is a topping playground. Try shredded cheddar cheese, sour cream, sliced green onions, diced red onions, cilantro, crushed tortilla chips, or even a squeeze of lime for freshness.

Can I use ground turkey instead of beef?

Yes, ground turkey works just as well. The flavor will be a bit lighter, so consider boosting the spices a little.

Final Thoughts

This chili recipe has earned its place in our regular rotation; not just for how good it tastes, but for how easy it is to make. It’s cozy, customizable, and always hits the spot. Whether you’re cooking it on a lazy Sunday, making a big batch for game night, or freezing it for future you, it’s the kind of recipe that fits into real life.

From the warm spices to the hearty beans and beef, every bite delivers comfort. And when a recipe is this simple and this satisfying, you know it’s a keeper.

So go ahead, grab your biggest pot and start simmering. From our table to yours, enjoy every spoonful.

For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!

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Easy Chili Recipe