A thick, hearty one-pot chili made with pantry staples. Toasting the spices for a minute before adding the tomatoes is the easy trick that makes it taste like it simmered all day.
Ingredients
Each cost is for the amount this recipe uses, not the whole package. Pantry staples like flour, sugar, vanilla and spices cost more on your first trip, then last for many batches. Rows marked “Not priced”, like water and toppings, aren't in the total.
| Ingredient | Price used | Cost |
|---|---|---|
| 1 Tbsp vegetable oil | $0.05/tbspEstimate | $0.05 |
| 2 lb ground beef (85% lean) | $6.79/lbBLS, Sep 2026 | $13.58 |
| 1 large onion, diced | $1.06/lbUSDA, 2023 | $0.80 |
| 1 bell pepper, diced | $1.50/lbUSDA, 2023 · priced as a green pepper | $0.60 |
| 4 cloves garlic, minced (or 2 tsp jarred minced garlic) | $0.06/cloveEstimate | $0.24 |
| 3 Tbsp chili powder | $0.08/tspEstimate | $0.72 |
| 1 Tbsp ground cumin | $0.08/tspEstimate | $0.24 |
| 1 tsp dried oregano | $0.06/tspEstimate | $0.06 |
| 1 tsp paprika (smoked if you have it) | $0.08/tspEstimate | $0.08 |
| 1 tsp salt, plus more to taste | $0.01/tspEstimate | $0.01 |
| ½ tsp black pepper | $0.04/tspEstimate | $0.02 |
| ¼ tsp cayenne pepper (optional, for heat) | $0.08/tspEstimate | $0.02 |
| 1 (28-oz) can crushed tomatoes | $1.21/lbUSDA, 2023 | $2.11 |
| 1 (14.5-oz) can diced tomatoes, with their juice | $1.21/lbUSDA, 2023 | $1.09 |
| 1 cup beef broth | $0.07/fl ozEstimate | $0.56 |
| 2 (15-oz) cans kidney or pinto beans, drained and rinsed | $1.20/lbUSDA, 2023 · priced as canned kidney beans | $2.25 |
| 1 Tbsp brown sugar | $1.40/lbEstimate | $0.04 |
| 1 Tbsp Worcestershire sauce | $0.12/tbspEstimate | $0.12 |
| Toppings: shredded cheddar, sour cream, sliced green onions, corn chips | Not priced | — |
| Total | $22.59 | |
| Per serving (8 servings) | $2.82 |
- 1 Tbsp vegetable oil
- 2 lb ground beef (85% lean)
- 1 large onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced (or 2 tsp jarred minced garlic)
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika (smoked if you have it)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
- 1 (28-oz) can crushed tomatoes
- 1 (14.5-oz) can diced tomatoes, with their juice
- 1 cup beef broth
- 2 (15-oz) cans kidney or pinto beans, drained and rinsed
- 1 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
- Toppings: shredded cheddar, sour cream, sliced green onions, corn chips
Directions
- Brown the beef. Heat the oil in a large pot over medium-high heat. Add the beef and let it cook undisturbed for 3 to 4 minutes, then break it up and cook until browned with no pink left, 5 to 6 minutes more. Spoon off most of the fat, leaving about 1 Tbsp in the pot.
- Add the vegetables. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Stir in the garlic and cook 30 seconds.
- Toast the spices. Stir in the chili powder, cumin, oregano, paprika, salt, pepper, and cayenne. Cook for 1 minute, stirring, until fragrant.
- Simmer. Stir in the crushed tomatoes, diced tomatoes, broth, beans, brown sugar, and Worcestershire. Bring to a boil, then lower the heat, partly cover, and simmer for 45 minutes, stirring now and then. Longer is even better if you have the time.
- Taste and serve. Add more salt if needed, then ladle into bowls and top as you like.
Tips
- Let the beef brown. Leaving it alone for the first few minutes gives it crispy brown bits, which is where most of the flavor comes from.
- Slow cooker option. Do steps 1 through 3 on the stove, then move everything to the slow cooker with the remaining ingredients. Cook on low 6 to 8 hours or high 3 to 4.
- Too thin? Simmer uncovered for another 10 to 15 minutes.
- Want more heat? Add a diced jalapeño with the onion.
Storage
Refrigerate for up to 4 days or freeze for up to 3 months. Chili tastes even better the next day.
How we priced this recipe
- BLS, Sep 2026: U.S. Bureau of Labor Statistics, Average Price Data, U.S. city average, September 2026.
- USDA, 2023: USDA Economic Research Service, Fruit and Vegetable Prices, 2023 (the latest year published).
- Estimate: Food Butler estimate of a typical U.S. store-brand shelf price, October 2026. Neither BLS nor USDA publishes an average price for these items.
Your store's prices will differ. See all recipes.