One-Pot Chili Recipe
Ingredients
- 2 lbs ground beef
- 2 cans red kidney beans
- 1 can pinto beans
- 1 small yellow onion diced
- 1/2 jalapeño diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 15 oz can of crushed tomatoes optional
- 2 cans rotel diced tomatoes
- 2 cups water or low sodium beef broth
- 1 1/2 tsp roasted beef bouillon
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp all purpose seasoning
- salt & pepper to taste
- 1 tbsp brown sugar
Toppings
- shredded colby jack
- jalapeño slices
- green onions
- sour cream
Instructions
- In a large pot, brown the ground beef over medium heat. Once it's about 70% cooked, drain some of the excess oil. Add the onions, white part of the green onions, and diced jalapeño. Sauté for about 2 minutes, or until fragrant. Then, add the garlic and cook for an additional 2 minutes.
- Season the meat mixture with onion powder, garlic powder, cumin, chili powder, oregano, all purpose seasoning, and salt and pepper to taste.
- Next add in tomato paste and cook for about 4 minutes until the tomato paste caramelizes. Pour in the diced and crushed tomatoes, and the drained beans.
- Carefully pour in the water or broth. Stir in the roasted bouillon base, W sauce and brown sugar. Taste and adjust for salt.
- Cover and allow to simmer on medium low for 30-40 minutes or until the beans are tender.
- Ladle the chili into a bowl and top with your favorite toppings.
- Serve with honey butter cornbread and enjoy!
Notes
If using beef broth, I recommend using low sodium and start with 1/2 tsp of roasted bouillon base, taste and adjust if needed.