Since dinner in our home last week included highlights like scrambled eggs and tuna melts, I figured I needed to get my act together and prep some more ‘real’ dinners this week. I’m in a bit of a count down mode as I prep for our trip to Italy (we leave a week from Friday!), so it means our schedules are more packed than usual- which means less time for making substantial dinners. So yesterday afternoon I carved out a little time to whip up this pot of chili. Something about a dish only requiring one pot makes cooking feel so much easier. The whole thing comes together in about an hour and I’ve even built in time for you to clean the kitchen in the process!! Isn’t that exciting?? I thought so. Have a great Monday!
Ps: Been to Rome or Capri? Have restaurant or site seeing recommendations? Please send them my way!
One Pot Chili
Serves 4-6
- 2 T vegetable oil
- 1 lb ground beef
- 2 14 oz cans kidney beans, drained and rinsed
- 1 14 oz can diced tomatoes
- 1 14 oz can crushed tomatoes
- 3 T tomato paste
- 1 medium red onion, minced
- 2 jalapeños, minced, seeds and ribbing included
- spice mixture: 2 tsp chili powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp cumin
- 1 1/2 tsp salt
- 5 shakes worcestershire sauce
- juice of 1 lime
- half a can of beer
- hot sauce to taste
- cheddar cheese, chives, pickled jalapeños, and sour cream for serving
Set a large heavy bottomed pot to medium low heat. Put the oil the pot. While it’s heating, dice up your onion. Throw in the onion. While the onion begins to cook, dice up your jalapeños and throw those in. Let those sauté, stirring occasionally, until they’re nice about soft- about 10 minutes. While they’re cooking, measure out your spices and clean your chopping station!
Once cooked, stir in the spices, raise the heat to medium, and throw in your ground beef. Sprinkle the beef with the salt and begin to break it up using a wooden spoon. Keeping breaking it up occasionally and then letting it cook until the beef is cooked through. During your breaks prep your beans and tomatoes!
Once the beef is cooking, add in the beans, tomatoes, and tomato paste. Stir well to combine, lower heat to medium low, and let it cook. While it’s cooking, get out your lime, worcestershire sauce, beer, and hot sauce. Add all those ingredients in- the hot sauce should be to your taste, and let it continue to simmer for another 15-20 minutes. While it’s simmering, clean up your kitchen, set the table, get out your toppings, and get ready to eat! Or store the chili in the fridge and eat it throughout the week.
What an easy dish to make and it looks delicious! I will definitely be trying this…Love that it is only one pot too. Enjoy your trip to Italy. I’m jealous!
One pot chili = fabulous. It definitely shows up a lot on my dinner rotation in the fall and winter months. PS. Have a fabulous time in Italy! I’m planning a trip to Italy in the spring, so I would love to hear your recommendations once you’re back!
You bet! I’ve already got a whole ‘Italy week’ planned for the blog
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Rome – my favorite city! Musts: St. Peter’s (and go up to the dome if you’re not claustrophobic or afraid of heights – the view is breathtaking), Capuchin Crypt (creepy but cool), the Borghese Gallery (small, perfect art museum in the Borghese Gardens), apertivi at Campo di Fiori and Piazza Navona, and of course the Colesseo, Spanish Steps, Pantheon, and Trevi Fountain!
My two favorite restaurants are Taverna Romana on Via della Madonna dei Monti and Ditirambo near Campo di Fiori. Taverna a little far out (near the Colosseum) but so worth it! They don’t take reservations (or speak much English) so show up right when they open to get a table. This is where the Romans (not tourists) eat. It’s SO GOOD. Ditirambo is another locals spot and their Cacio e Pepe (the classic Roman dish) is spectacular!
And don’t forget the gelato!
Now I know what I am adding to our menu next week. Cannot wait to make (and eat) this!
I make chili often. I use pinto beans and throw in
a handful of kidney beans. I use ground turkey and
lots of paprika. Great idea to use worcestershire sauce.
I hadn’t thought of it. I cover the bottom of each bowl
with sliced avocado and pour the chile over that. I top
it with sour cream and shredded sharp cheddar.
Nothing bad can ever come from chili… Ever.