Getting dinner on the table after a long day doesn’t have to be a battle. This chili recipe is your new best friend, built around a can of tomato paste to deliver deep, rich flavor without hours of simmering. Ground beef, beans, and pantry staples come together in one pot for a meal that’s as easy on your schedule as it is on your budget.
Why This Recipe Works
- Tomato paste is the flavor powerhouse, caramelizing quickly to build a savory base without needing multiple cans of tomatoes.
- One-pot cooking means less cleanup—brown the meat, build the sauce, and simmer it all together.
- Pantry-friendly ingredients like canned beans and broth keep prep simple and grocery trips short.
- It’s freezer-friendly; make a double batch and stash half for a future crazy night.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced (about 2 cups)
- 1 medium green bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 pound ground beef (80/20 blend works well)
- 1 (6-ounce) can tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups low-sodium beef broth
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Optional toppings: shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños
Equipment Needed
- Large Dutch oven or heavy-bottomed pot (at least 6 quarts)
- Wooden spoon or sturdy spatula
- Measuring cups and spoons
- Can opener
- Cutting board and chef’s knife
Instructions
Step 1: Brown the Beef and Vegetables
Heat the olive oil in your large Dutch oven over medium-high heat until it shimmers, about 1 minute. Add the diced onion and green bell pepper, cooking while stirring occasionally until they soften and the onion turns translucent, roughly 5-7 minutes. You’ll see the edges start to brown slightly—that’s good flavor developing. Add the minced garlic and stir for 30 seconds until fragrant. Then, crumble in the ground beef, breaking it up with your wooden spoon. Cook until the beef is no longer pink, about 5-8 minutes, draining any excess fat if desired (I usually skip this to keep things moving). Tip: Don’t rush this step; letting the vegetables soften fully and the beef brown properly builds a foundation that makes the whole chili taste richer without extra time later.
Step 2: Caramelize the Tomato Paste
Step 3: Bloom the Spices
Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, and optional cayenne pepper directly over the tomato paste and beef mixture. Stir constantly for about 1 minute, just until the spices become very fragrant. You’ll notice the color deepen and a warm, toasty smell fill your kitchen. This “blooming” step wakes up the oils in the dried spices, making their flavor more potent and integrated into the dish. It takes mere seconds but makes a huge difference compared to just dumping them in with the liquid. Tip: Keep the heat at medium during this step to prevent the spices from burning, which can make them bitter.
Step 4: Simmer to Develop Flavor
Pour in the beef broth, using your wooden spoon to scrape up any browned bits stuck to the bottom of the pot—that’s pure flavor gold. Add the drained and rinsed kidney beans and black beans, along with the kosher salt and black pepper. Stir everything to combine. Bring the chili to a boil, then immediately reduce the heat to low so it maintains a gentle simmer. Cover the pot partially, leaving a small gap for steam to escape. Let it simmer for 25-30 minutes, stirring occasionally. The chili will thicken slightly as the liquid reduces. Taste and adjust salt if needed. Tip: If you’re short on time, you can simmer for as little as 15 minutes, but the extra time really lets the flavors meld and the texture improve.
Step 5: Final Adjustments and Serving
After simmering, turn off the heat. Let the chili sit, covered, for 5-10 minutes—this allows it to thicken a bit more and the flavors to settle. Give it a final taste; you might want an extra pinch of salt or a dash of chili powder depending on your preference. Ladle into bowls and set out toppings like shredded cheddar cheese, sour cream, diced avocado, chopped cilantro, or sliced jalapeños for everyone to customize their bowl. This chili holds well on the stove for up to an hour on the “warm” setting if dinner gets delayed by homework or last-minute chores. Serve with cornbread, tortilla chips, or over rice for a more filling meal.
Tips and Tricks
For an even faster version, use a bag of frozen diced onions and peppers—no chopping required. If you prefer ground turkey or chicken, swap it in; just add an extra tablespoon of olive oil since leaner meats have less fat. To make this vegetarian, omit the beef and use an extra can of beans (like pinto beans) and vegetable broth. A splash of apple cider vinegar or lime juice stirred in at the end can brighten the flavors if it tastes a bit flat. If your family dislikes beans, you can substitute with 1 cup of cooked quinoa or lentils for added texture. For a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 5 minutes of simmering.
Recipe Variations
- Slow Cooker Method: After browning the beef and vegetables in a skillet, transfer everything to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
- Spicy Kick: Add 1 diced jalapeño (seeds removed for less heat) with the onions, or stir in 1-2 tablespoons of chipotle peppers in adobo sauce when adding the tomato paste.
- Sweet Twist: Stir in 1 tablespoon of brown sugar or maple syrup with the broth to balance the acidity and add a subtle sweetness kids often love.
- Extra Veggie Boost: Sneak in 1 cup of finely grated carrots or zucchini when cooking the onions—they’ll soften and blend right in.
- White Chicken Chili: Use 1 pound of diced chicken breast, white beans, and chicken broth. Swap the tomato paste for 1 (4-ounce) can of diced green chiles and use cumin and oregano as the primary spices.
Frequently Asked Questions
Q: Can I make this chili ahead of time?
A: Absolutely. This chili tastes even better the next day as the flavors continue to meld. Let it cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Q: How do I freeze leftovers?
A: Portion the cooled chili into freezer-safe containers or zip-top bags, leaving about an inch of space for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: My chili is too thin. How can I thicken it?
A: Simmer it uncovered for an extra 10-15 minutes to reduce the liquid. Alternatively, mash a few beans against the side of the pot with a spoon, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
Q: Can I use fresh tomatoes instead of tomato paste?
A: Tomato paste provides concentrated flavor and thickness. If you substitute with 2 cups of diced fresh tomatoes, you’ll need to simmer longer to reduce the liquid and may want to add an extra tablespoon of tomato paste or a sprinkle of flour to help thicken.
Q: Is this chili kid-friendly?
A: Yes. The base recipe has mild heat. You can omit the cayenne and reduce the chili powder to 1 tablespoon if needed. Let kids add their own toppings like cheese and sour cream to make it fun.
Summary
This one-pot chili uses tomato paste for deep flavor fast, minimizes cleanup, and feeds a family with minimal stress. It’s practical, flexible, and perfect for busy weeknights.
