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The Best One-Pot Beef Chili

A thick, deeply savory one-pot beef chili with kidney and black beans, ready in about an hour. Searing the beef undisturbed and blooming the spices in the fat is what builds the flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lb ground beef 85% lean
  • 1 tbsp olive oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 3 tbsp tomato paste
  • 1 can crushed tomatoes 28 oz
  • 2 cups beef broth
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can black beans 15 oz, drained and rinsed
  • 1 tbsp brown sugar
  • 1 1/2 tsp salt or to taste

Method
 

  1. Heat the olive oil in a large heavy pot over medium-high. Add the ground beef in an even layer and leave it completely undisturbed for 4 minutes, until a brown crust forms on the bottom.
  2. Now break the beef up and finish browning, about 4 more minutes. Drain off excess fat but leave about 2 tablespoons in the pot.
  3. Add the onion and bell pepper and cook for 5 minutes. Stir in the garlic and cook 30 seconds more.
  4. Add the chili powder, cumin, smoked paprika, and oregano. Stir constantly for 1 full minute — the spices should smell toasted, not raw.
  5. Stir in the tomato paste and cook for another minute, until it darkens.
  6. Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot hard to lift every browned bit.
  7. Add both cans of beans and the brown sugar. Bring to a boil, then reduce to a low simmer.
  8. Simmer partially covered for 45 minutes, stirring occasionally, until thick enough to hold a spoon upright for a second.
  9. Season with salt to taste and serve with shredded cheddar, sour cream, and green onions.