One pot, one pound of meat, done in under an hour.
Use beef, pork, or a mix — whatever you have. The spices do the heavy lifting. Make a full batch and eat it all week.
Make it a bowl. Make it your own.
Ingredients
The protein — pick one:
- 1 lb ground beef
- 1 lb ground pork
- half and half
The vegetables:
- 1 small yellow onion, diced
- a clove or two of garlic, minced
- 1 bell pepper, diced — red or orange
The base:
- 1½ cups unsweetened tomato sauce
- a cup of diced tomatoes for texture (optional)
- a spoonful of tomato paste for depth (optional)
- a splash of broth or water to adjust consistency
The beans — your choice:
- 1 can pinto, black or kidney beans, drained and rinsed
The spice layer:
- a shake of chili powder
- a shake of ground cumin
- a shake of smoked paprika
- a pinch of dried oregano
- cayenne if you want heat
- salt and a few cracks of black pepper
Method
- Brown the meat in a medium pot over medium-high heat, breaking it up as it cooks. Drain the fat and return meat to the pot.
- Add onion and bell pepper. Cook 5–6 minutes until softened. Add garlic and sauté another 30 seconds.
- Stir in all the spices and tomato paste if using. Let cook 1–2 minutes — this is what deepens the flavor.
- Add tomato sauce, diced tomatoes, and beans. Add a splash of broth or water if it needs loosening.
- Bring to a gentle simmer. Cover and cook on low 25–30 minutes, stirring occasionally.
- Taste and adjust seasoning before serving.
Build It Your Way
- top with shredded cheese, sour cream, or a spoonful of Greek yogurt
- sliced avocado and fresh cilantro
- a few sliced green onions
- serve over rice or with a piece of good bread
- add a handful of frozen corn in the last few minutes
- a squeeze of lime at the end brightens the whole pot
Adjust to your taste. Use what you have.
Swaps & Notes
- The mix of beef and pork adds depth — beef for richness, pork for a slightly sweeter note.
- Bloom the spices in the pan before adding liquid — it’s the step most people skip and shouldn’t.
- Chili improves overnight. Make it ahead if you can.
- Freeze in portions. Reheats perfectly straight from frozen.
