Introduction
One-Pot Chili Con Carne is a hearty, comforting dish that’s perfect for a chilly evening. This recipe is a staple for a reason – it’s easy to prepare, serves a crowd, and can be ready in under an hour. The best part? It’s all made in one pot, making cleanup a breeze. The aroma of ground beef, onion, and bell peppers will fill your kitchen, making your mouth water in anticipation.
The convenience of a one-pot meal like One-Pot Chili Con Carne can’t be beat. Simply brown the meat, add the ingredients, and let the pot do the work. This recipe is perfect for a weeknight dinner or a casual gathering with friends. The bold flavors of chili powder, cumin, and oregano will transport your taste buds to a warm and cozy place.
So, if you’re looking for a delicious and easy meal that’s sure to please, look no further than One-Pot Chili Con Carne. With its rich, meaty flavor and comforting texture, it’s the perfect dish to warm up with on a cold day.
Why You’ll Love This Recipe
This recipe for One-Pot Chili Con Carne is a game-changer. The combination of ground beef, kidney beans, and black beans provides a boost of protein and fiber, making it a nutritious and filling meal. The diced tomatoes and crushed tomatoes add a burst of juicy flavor, while the beef broth helps to bring all the flavors together.
The best part about this recipe is the ease of preparation. Simply brown the meat, add the ingredients, and let the pot do the work. This makes it perfect for a busy weeknight dinner or a casual gathering with friends. The flavor profile is rich and complex, with a perfect balance of spicy, smoky, and tangy notes.
Whether you’re a chili con carne aficionado or just looking for a new recipe to try, this One-Pot Chili Con Carne is sure to become a favorite. So, let’s get started and dive into the world of chili con carne!
Ingredients
- 1 lb ground beef
- 1 large onion (2 cups, chopped)
- 3 cloves of garlic (1.5 tbsp, minced)
- 2 medium bell peppers (2 cups, chopped)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked kidney beans
- 2 cups cooked black beans
- 14.5 oz diced tomatoes
- 14.5 oz crushed tomatoes
- 1 cup beef broth
Ingredient Notes & Substitutions
If you’re looking for a substitute for ground beef, you can try using ground turkey or ground pork. These alternatives will change the flavor profile slightly, but will still result in a delicious and hearty chili. You can also use vegetarian ground beef alternatives for a meat-free option.
In terms of beans, you can use canned kidney beans or canned black beans as a substitute for cooked beans. Simply drain and rinse the canned beans before adding them to the pot. You can also use pinto beans or Great Northern beans for a different flavor and texture.
For the diced tomatoes, you can use fresh or canned tomatoes. If using fresh, be sure to core and chop the tomatoes before adding them to the pot. For the crushed tomatoes, you can use canned or fresh tomatoes that have been crushed or blended.
Equipment Needed
To make this recipe, you’ll need a large pot, such as a Dutch oven or similar. You’ll also need a spoon for breaking up the meat, as well as measuring cups and spoons for measuring out the ingredients.
Step-by-Step Instructions
- Preheat oven to 300°F (150°C).
- Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes.
- Add the diced onion to the pot and cook until it is translucent, about 3-4 minutes.
- Add the diced bell pepper to the pot and cook until it starts to soften, about 2-3 minutes.
- Stir in the chili powder, cumin, and paprika, and cook for 1-2 minutes, until the spices are fragrant.
- Add the canned diced tomatoes, kidney beans, and beef broth to the pot, and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-30 minutes, until the flavors have melded together and the chili has thickened slightly.
- Season the chili with salt and pepper to taste, then serve hot.
Visual Guide & Tips
As you cook, be sure to break up the meat with a spoon to ensure it’s evenly browned. You’ll know the onion is translucent when it’s soft and fragrant. The bell pepper should be slightly tender, but still crisp. When you add the spices, you’ll know they’re fragrant when you can smell the aroma of chili powder and cumin wafting from the pot.
When you add the canned tomatoes, kidney beans, and beef broth, be sure to stir well to combine. You’ll know the chili is done when it’s thickened slightly and the flavors have melded together. If it’s too thick, you can add a bit more beef broth. If it’s too thin, you can simmer it for a few more minutes to reduce the liquid.
Pro Tips & Tricks
To take your One-Pot Chili Con Carne to the next level, be sure to brown the meat thoroughly. This will create a rich, caramelized flavor that’s essential to the dish. You can also add other ingredients to customize the flavor to your taste. Some ideas include diced jalapenos for an extra kick, chopped fresh cilantro for a fresh flavor, or shredded cheese for an creamy texture.
In terms of layering flavors, be sure to add the spices in the right order. The chili powder and cumin should be added early, so they can cook and meld with the other ingredients. The salt and pepper can be added at the end, so you can adjust the seasoning to taste.
Finally, be sure to simmer the chili for at least 20-30 minutes, so the flavors can meld together and the chili can thicken slightly. This will result in a rich, hearty flavor that’s perfect for a cold winter’s night.
Serving Suggestions/Storage/Variations
One-Pot Chili Con Carne is perfect for serving with a variety of sides, such as crusty bread, cornbread, or salad. You can also serve it with shredded cheese, sour cream, or diced onions for added flavor and texture.
In terms of storage, you can store the chili in an airtight container in the refrigerator for up to 3-5 days. You can also freeze it for up to 2-3 months, and reheat it when you’re ready to serve. Some ideas for variations include vegetarian chili (using vegetarian ground beef alternatives), vegan chili (using plant-based protein sources), or white chili (using white beans and chicken broth).
Storage & Freezing
To store the chili, let it cool to room temperature, then transfer it to an airtight container. You can store it in the refrigerator for up to 3-5 days, or freeze it for up to 2-3 months. When you’re ready to reheat, simply thaw the frozen chili overnight in the refrigerator, then reheat it on the stovetop or in the microwave.
Nutritional Information (Approximate)
Per serving (serves 6-8):
Calories: 670 kcal
Protein: 11g
Carbs: 63g
Fat: 8g
Sugar: 10g
Fiber: 12g
Sodium: 780mg
Frequently Asked Questions (FAQ)
Q: Can I use ground turkey or ground pork instead of ground beef?
A: Yes, you can use ground turkey or ground pork as a substitute for ground beef. Simply brown the meat as you would with ground beef, and proceed with the recipe.
Q: Can I add other ingredients to customize the flavor?
A: Yes, you can add other ingredients to customize the flavor to your taste. Some ideas include diced jalapenos for an extra kick, chopped fresh cilantro for a fresh flavor, or shredded cheese for an creamy texture.
Q: How long can I store the chili in the refrigerator or freezer?
A: You can store the chili in an airtight container in the refrigerator for up to 3-5 days, or freeze it for up to 2-3 months.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this recipe in a slow cooker. Simply brown the meat and cook the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Q: Is this recipe spicy?
A: The level of heat in this recipe will depend on your personal preference. If you like it mild, you can reduce or omit the cayenne pepper. If you like it spicy, you can add more cayenne pepper or use hot sauce to taste.
Q: Can I serve this recipe with other sides?
A: Yes, you can serve this recipe with a variety of sides, such as crusty bread, cornbread, or salad. You can also serve it with shredded cheese, sour cream, or diced onions for added flavor and texture.
Conclusion
One-Pot Chili Con Carne is a hearty, comforting dish that’s perfect for a chilly evening. With its rich, meaty flavor and comforting texture, it’s the perfect recipe to warm up with on a cold day. So why not give it a try? Simply brown the meat, add the ingredients, and let the pot do the work. You can customize the flavor to your taste with diced jalapenos, chopped fresh cilantro, or shredded cheese.
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear your feedback. Happy cooking, and I’ll see you in the next recipe!
Ingredients
Method
- Preheat oven to 300°F (150°C).
- Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes.
- Add the diced onion to the pot and cook until it is translucent, about 3-4 minutes.
- Add the diced bell pepper to the pot and cook until it starts to soften, about 2-3 minutes.
- Stir in the chili powder, cumin, and paprika, and cook for 1-2 minutes, until the spices are fragrant.
- Add the canned diced tomatoes, kidney beans, and beef broth to the pot, and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-30 minutes, until the flavors have melded together and the chili has thickened slightly.
- Season the chili with salt and pepper to taste, then serve hot.