This hearty one-pot chili is so easy to make and so delicious that you will want to make often! It’s spicy and sweet with bold satisfying flavours that your family and guests will love!
Pass your bowl over cause you will want seconds after eating this chili….it’s one of the best chili recipes I have made. It’s spicy, yes I did add extra chili powder for that kick and the black beans adds a sweet undertone with an earthy yumminess that balances these flavours creating an oh so delicious chili!
One of the best things about making a big pot of chili is the leftovers! But if you have to feed a crowd, this is the recipe to make….definitely a crowd pleaser!
GOOD TO KNOW
I love chili for many reasons…yes it’s so delicious, satisfying and it is a recipe you can experiment with different ingredients. This chili I added black bean for it high nutritional content and for a rich bold flavour, pour in some red wine. I was so impressed with the outcome. I would definitely recommend it. To note the alcohol diminishes considerably when cooked.
Chili’s, stews and sauces actually have been better flavour the longer it’s simmered and even better the next day! If you have noticed, leftover chili tastes so good the day after. This allows all the ingredients to mellow and becomes more concentrated which enhances the flavours. So make a huge pot and enjoy it for days after, or freeze a batch.
INGREDIENTS
- Ground beef: my choice is a lean cut of ground beef
- Base: onions and garlic are good starters for this recipe
- Vegetables: keeping it simple, I added red pepper for its natural sweetness
- Spices: chili powder, cumin and cayene is you like some heat
- Beans: black beans are one of favourite wholesome beans
- Diced tomatoes
- Red wine: is optional but does add some depth of flavour
- Beef broth: chicken or vegetable broth can be substituted
- Seasonings: salt and pepper
- Garnishes: suggestions are sour cream, avocado, parsley, scallions, cilantro, parsley and cheddar cheese
LET’S MAKE THIS DELICIOUS CHILI
This super easy chili recipe can be made in 15 minutes and simmered for another 20-30 minutes if you want a quick meal. But I will always recommend to slow cook chili’s and stews to enjoy a meal with a rich flavourful result.
In a cast iron pot or large sauce pot over medium heat, add ground beef and brown until cooked, about 5 minutes. Then add onion and sauté for about 3 minutes then add garlic and red pepper, cook for about one minute.
Stir in chili powder, cumin and cayene pepper if using. Add diced tomatoes, black beans, beef broth, red wine if using, salt and pepper.
Bring the chili to a boil, then simmer for about 60 minutes, partially covered, stirring occassionally. Halfway through, remove the lid to allow the chili to thicken. Adjust the seasonings if necessary.
This homemade chili recipe can’t be any easier to make when all it takes it adding your ingredients to one pot and simmering on the stove for an hour. Make this the day before or the morning of when you plan to serve it and when you guests or family are ready to eat, it’s just a matter of warming it up in the same pot and serving it. one-pot meal
Garnish with sour cream, avocado, scallions, parsley, or cheddar cheese. Serve with biscuits, crusty bread, buns or tortilla chips. Enjoy!
STORE this chili in the refrigerator in airtight container for up to 3-4 days. A great meal to freeze as well, in a freezer safe container for up to 3-4 months.
If you made this recipe, please leave a comment and rating. I would love to hear your feedback and I know my readers would too. Thank you, Rose 🙂
TRY THESE OTHER DELICIOUS CHILI RECIPES
- HEARTY BLACK BEAN TURKEY AND CHORIZO CHILI
- VEGAN SWEET POTATO AND BEAN CHILI WITH KALE
- SIMPLE BEEF AND CHORIZO BEAN CHILI
Spicy Beef and Black Bean Chili
Ingredients
Equipment
Method
- In a cast iron pot or large sauce pot over medium heat, add ground beef and brown until cooked, about 5 minutes. Then add onion and sauté for about 3 minutes then add garlic and red pepper and cook for about one minute.
- Stir in chili powder, cumin and cayene if using. Add diced tomatoes, black beans, beef broth, red wine if using, salt and pepper.
- Bring the chili to a slow boil, then reduce the heat to simmer, and cook for about 1 hour, partially covered, stirring occasionally. Remove the cover for the last 30 minutes to allow the chili to thicken. Adjust seasoning if necessary.
- Garnish with sour cream, avocado, scallions, parsley, or cheddar cheese. Serve with biscuits, crusty bread, buns or tortilla chips. Enjoy!