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 baked beans adds a sweet 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 white beans instead of kidney beans for a change. I have added beer to my chili and this recipe I decided to give it a bold, and rich by adding 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: mushrooms and carrots for the earthy flavour of mushrooms and carrots will add some sweetness
- Spices: chili powder, cumin and cayene is you like some heat
- Beans: black beans should be rinsed and baked beans with it’s sauce
- 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 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 is a rich flavoured meal.
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 sauté garlic for about one minute. Add mushrooms and carrots, cook for 2 minutes, then stir in chili powder, cumin and cayene if using. Add diced tomatoes, baked beans with it’s sauce and black beans, beef broth, red wine, 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 30-40 minutes to allow the chili to thicken. Adjust 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!
TRY THESE OTHER DELICIOUS CHILI RECIPES
Spicy Beef and Baked Beans Chili
Equipment
- large cast iron pot or sauce pot
Ingredients
- 1 lb lean ground beef (hormone and antibiotic free)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 2 medium-large carrots, diced
- 2 tbsp chili powder
- ½ tsp cumin
- ½ tsp cayenne (optional)
- 1-14 oz can diced tomatoes
- 1-14 oz baked beans
- 1-14 oz black beans, rinsed
- 1½ cups beef broth
- 1/2 cup red wine (or replace with beef broth)
- 1½ tsp salt
- 1/2 tsp pepper
Instructions
- 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 sauté garlic for about one minute.
- Add mushrooms and carrots, cook for 2 minutes, then stir in chili powder, cumin and cayene if using. Add diced tomatoes, baked beans with it's sauce and black beans, beef broth, red wine, 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 30-40 minutes to allow the chili to thicken. Adjust if necessary.
- Garnish with sour cream, avocado, scallions, parsley, or cheddar cheese. Serve with biscuits, crusty bread, buns or tortilla chips. Enjoy!
