DinnerCountOne-Pot Chili
This beef and bean chili is made in one pot from start to finish. You brown the beef with onion and stir in the tomatoes, tomato sauce, kidney beans, chili powder, and cumin. Then it simmers until it is thick enough for a spoon to stand in it for a moment. Shredded cheese goes on at the table. It freezes well, and it tastes even better the next day.
Ingredients (serves 6)
- Ground beef1 lb
- Diced tomatoes (canned)1 can (14.5 oz)
- Tomato sauce1 can (15 oz)
- Kidney beans (canned)1 can (15 oz)
- Yellow onion½ onion
- Chili powder2 tbsp
- Cumin1 tsp
- Shredded cheese¾ cup
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need ⅓ lb ground beef, about ⅓ of a 15 oz can of kidney beans, and about ⅓ of a 14.5 oz can of diced tomatoes.
For 4 people, you’ll need ⅔ lb ground beef, about ⅔ of a 15 oz can of kidney beans, and about ⅔ of a 14.5 oz can of diced tomatoes.
For 6 people, you’ll need 1 lb ground beef, 1 can (15 oz) of kidney beans, and 1 can (14.5 oz) of diced tomatoes.
For 8 people, you’ll need 1⅓ lb ground beef, 1⅓ cans (15 oz) of kidney beans, and 1⅓ cans (14.5 oz) of diced tomatoes.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Ground beef | ⅓ lb | ⅔ lb | 1 lb | 1⅓ lb |
| Diced tomatoes (canned) | about ⅓ of a 14.5 oz can | about ⅔ of a 14.5 oz can | 1 can (14.5 oz) | 1⅓ cans (14.5 oz) |
| Tomato sauce | about ⅓ of a 15 oz can | about ⅔ of a 15 oz can | 1 can (15 oz) | 1⅓ cans (15 oz) |
| Kidney beans (canned) | about ⅓ of a 15 oz can | about ⅔ of a 15 oz can | 1 can (15 oz) | 1⅓ cans (15 oz) |
| Yellow onion | ¼ onion | ⅓ onion | ½ onion | ⅔ onion |
| Chili powder | 2 tsp | 1 tbsp + 1 tsp | 2 tbsp | 2½ tbsp |
| Cumin | ¼ tsp | ¾ tsp | 1 tsp | 1¼ tsp |
| Shredded cheese | ¼ cup | ½ cup | ¾ cup | 1 cup |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 6 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.3 times the recipe. This is less than the recipe assumes. Use the medium saucepan instead of the 6-quart pot, so the liquid stays deep enough to simmer without scorching. Small amounts cook down faster, so check early.
In DinnerCount, this recipe is sized to exactly who’s home tonight, whether that is a hungry teenager, a toddler, or a guest.
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Before You Start
- Wash hands with soap after touching raw meat, raw egg, or raw flour, and again before you touch anything ready to eat. Keep raw meat on its own board, and never put cooked food back on the plate the raw food came off.
Steps
- Chop the onion. Put the ground beef and the onion in a large pot over medium-high heat. Cook for 6 to 8 minutes, breaking up the meat with a spoon as it cooks. The beef is done when no pink remains and it reads 160°F on a thermometer. Spoon off the fat.
- Drain the kidney beans. Stir in the diced tomatoes with their juice, the tomato sauce, the kidney beans, the chili powder, and the cumin.
- Bring the chili to a gentle boil, then turn the heat down to low. Cook it uncovered for 20 minutes, stirring every few minutes. The chili is done when it is thick enough for a spoon to stand in it for a moment.
- Ladle the chili into bowls, and set out the shredded cheese so everyone can top their own.
Good to Know
- Contains Milk. This comes from the ingredient names, so it is not a complete list. The ingredient names do not show what is inside a jar, a mix, or a sauce, and formulas change. For an allergy or intolerance, read the package every time, and never decide from this line.
- 🌡 Ground beef: cook to 160°F at the thickest part, the USDA minimum for ground meat. A thermometer is the test, and color is not.
- 🌶 Mild heat from chili powder. For younger or sensitive eaters: start with half and taste before adding the rest.
