Description
Make pantry only emergency chili with canned tomatoes, beans, and spices. No fresh produce needed for this easy one pot dinner from shelf stable staples.
Ingredients
- 1 tablespoon neutral oil such as canola or vegetable
- 1 pound ground beef frozen or fresh
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt plus more to taste
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper optional for heat
- 1 can 14 to 15 ounces diced tomatoes with juices
- 1 can 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 cans 15 ounces each kidney beans or black beans drained and rinsed
- 1 cup water or beef broth from bouillon cube
- Shredded cheese from the freezer optional
- Canned or shelf stable crackers or chips optional
- Jarred jalapeños or hot sauce optional
Instructions
- Warm the oil in a large pot over medium high heat until it shimmers slightly.
- Add the ground beef straight from the freezer or fresh and use a wooden spoon to break it into small crumbles. Cook for 5 to 7 minutes, stirring often, until the beef is browned all over and no pink remains. If using frozen beef, it may take an extra 2 to 3 minutes to thaw and brown.
- Sprinkle the onion powder, garlic powder, chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne if using over the browned beef. Stir for about 1 minute to coat the meat evenly and let the spices bloom.
- Pour in the diced tomatoes with juices, tomato sauce, and tomato paste. Add the two cans of drained and rinsed beans and the water or broth made from a bouillon cube. Stir well, scraping the bottom of the pot to loosen any browned bits.
- Bring the chili up to a gentle boil, then reduce the heat to medium low so it simmers steadily. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the chili thickens slightly and the flavors blend together.
- Taste the chili and add a pinch more salt, chili powder, or black pepper if you want bolder flavor. If it looks too thick, stir in a splash of water until it reaches your preferred consistency.
- Turn off the heat and let the chili rest for 5 minutes to thicken. Ladle into bowls and top with shredded cheese from the freezer, crackers, or jarred jalapeños if you have them.
Notes
- Rinse canned beans under cold water before adding to remove excess salt and starch.
- Let the chili simmer for at least 15 minutes so the dried spices can rehydrate and flavors meld.
- Store cooled chili in an airtight container in the refrigerator for up to 4 days.
- Freeze in portion sized containers for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: American