One Pot Homemade Chili Recipe

Are you looking for a new homemade chili recipe your whole family will love? I’ve got you covered with this one pot chili recipe!

In all honesty, I didn’t grow up eating chili. I didn’t like beans, and it never got cold enough in Arizona to have the desire to eat it. When I married Josh though, his family made me this chili recipe that made me see the light. When we made it for Oliver and he gobbled it right up during his most rebellious eating phase, I knew we had a winner. We love this homemade chili recipe for so many reasons, but the main one is that it’s super easy! We love pairing it with this recipe for homemade cornbread from Oh Sweet Basil and some sour cream and cheese. Heavenly!

This homemade chili recipe is pretty easy to follow, which is so nice. Josh is the cook in the family for sure, but I can make this chili recipe and have it taste just as good if I needed to. There are a couple of things that he wanted to make sure I shared about it though.

First, the onions. The onions add an incredible flavor this dish. However, we are not big enough onion fans to add the entire large onion. Most of the time, we just add half of an onion, chopped. You do you though! If you love onions, add the whole thing!

The second thing is the cook time. The chili recipe calls for a simmer time of 2 hours. That is a lot. I get it. I am usually not thinking about dinner at 3 pm either. This simmer time is ideal. However, we have made it by simmering it as little as 30 minutes, and it’s still tasted delicious!

Since I am no food blogger, I’m just going to get right to it! Enjoy this homemade chili recipe! 

One Pot Homemade Chili Recipe

Recipe by SidDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Simmer Time

2

minutes

Ingredients

• Chili

• 1-2 lbs ground beef

• ½ – 1 large onion, chopped

• 1 large green pepper, seeded and chopped

• 28 oz can of diced tomatoes

• 30 oz can of tomato sauce

• 1 ¼ tsp chili powder

• 2 tsp salt

• ¼ tsp red cayenne pepper

• ¼ tsp paprika

• 15 oz can of kidney beans, drained

• Garnish

• Sour cream

• Shredded cheese

• Cilantro

Directions

• In a large pot, brown hamburger. Drain excess grease.
• Add in all of the ingredients except for the kidney beans. Stir until well mixed.
• Heat to boiling and then reduce heat to simmer. Cover and cook for 2 hours.
• Add kidney beans during the last 15 minutes.
• Serve with sour cream, shredded cheese, and cilantro.

Notes

• This homemade chili recipe is delicious and easily feeds 6-8 people. If you have extra, don’t hesitate to freeze it! It can easily last 4-6 months in the freezer in an airtight container. 

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