One-Pot Black Friday Chili Recipe – Easy & Flavorful Meal
Black Friday can be a whirlwind of shopping, decorations, and leftovers. After a chaotic day of scoring deals and checking off your holiday shopping list, there's nothing better than a warm, hearty meal to recharge you. That's why I’m excited to share my all-time favorite One-Pot Black Friday Chili Recipe.
It’s super easy to make, incredibly delicious, and the best part? It doesn’t require you to spend hours in the kitchen. Perfect for a cozy family dinner or even to take with you to a potluck!
Article Includes
Tips for Perfect Chili
Choosing the Right Meat: While ground beef is a classic choice for chili, don’t be afraid to mix it up based on your preference or what you have on hand. Ground turkey, chicken, or even a meatless option like tofu or additional beans can work wonderfully. Each option brings a different texture and flavor, making your chili unique every time.
Make It Ahead: One of the best things about chili is that it often tastes better the next day. The flavors have more time to meld together, creating an even richer taste. Consider making your chili a day in advance and simply reheating it when you're ready to serve. It's the perfect dish for busy weekends or when you have guests coming over.
One-Pot Black Friday Chili Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Knife
- Can opener
Ingredients
- 1 lb ground beef
- 1 large onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz diced tomatoes, undrained
- 1 can 6 oz tomato paste
- 2 cups beef broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper optional for extra heat
- Salt and black pepper to taste
- 1 tbsp olive oil
- Optional toppings: shredded cheese sour cream, chopped green onions, and jalapenos
Instructions
- Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Brown the Beef: Add the ground beef to the pot and cook until it is fully browned. Make sure to break up the meat as it cooks. Once browned, drain any excess fat.
- Sauté the Vegetables: Add the chopped onion, minced garlic, and bell pepper to the pot. Sauté for about 5 minutes, or until the vegetables are tender and fragrant.
- Add the Beans and Tomatoes: Stir in the kidney beans, black beans, diced tomatoes, and tomato paste until everything is well combined.
- Pour in the Broth: Add the beef broth to the pot, stirring to combine all the ingredients thoroughly.
- Season the Chili: Sprinkle in the chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Stir well to ensure the spices are evenly distributed.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the more flavorful it will be.
- Serve and Enjoy: Ladle the chili into bowls and top with your favorite optional toppings like shredded cheese, sour cream, chopped green onions, and jalapenos.
