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30-Minute One-Pot Game Day Chili

One-pot game day chili simmers ground beef, kidney beans, crushed tomatoes, and warm spices in a 5-quart Dutch oven. It comes together in 30 minutes with tender vegetables and a hearty, savory texture.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 green bell pepper medium, diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 cup beef broth

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 5-quart Dutch oven over medium-high heat.
  2. Add the ground beef, yellow onion, and green bell pepper. Cook for 7 to 8 minutes, breaking up the beef, until the vegetables soften and the beef reaches 160°F.
  3. Stir in the garlic, chili powder, ground cumin, smoked paprika, kosher salt, and black pepper, and cook for 30 seconds.
  4. Stir in the tomato paste and cook for 1 minute.
  5. Add the crushed tomatoes, kidney beans, and beef broth.
  6. Bring to a boil.
  7. Reduce the heat to maintain a steady simmer and cook uncovered for 10 to 12 minutes, stirring occasionally.

Notes

For the best texture, break up the beef as it cooks and confirm it reaches 160°F. Refrigerate leftovers for 3 to 4 days; this chili freezes well. For a leaner option, substitute ground turkey for the beef.