Soups, Stews & Chili

One Pot Taco Chili with Ground Beef and Rotel

By Clara ·
November 1, 2026

The onion softens in the oil first, then the beef browns in the same Dutch oven. That order gives the meat time to develop a savory base before the tomatoes and broth go in, and it keeps this one-pot taco chili straightforward from start to finish. With ground beef, two kinds of beans, and a can of ROTEL, it makes six hearty servings without asking you to cook the beans from scratch.

I use 85% lean ground beef because it gives the chili a rich, beefy flavor without being as fatty as a higher-fat blend. The spices go in after the beef browns, where they can warm briefly in the pot before the liquid is added. Once everything simmers together, the chili turns thick and spoonable, with tender beans and a little tomato-and-green-chile bite in every bowl.

What Two Kinds of Beans Do That One Can’t

Kidney beans and pinto beans don’t bring the same texture to the pot. Kidney beans keep a firmer shape as the chili simmers, while pinto beans soften more and give each spoonful a creamy, almost velvety bite. Together, they make the chili feel substantial without turning it into a bowl of beans with a little beef mixed in.

That contrast matters in a one-pot chili, where everything shares the same broth and cooking time. If you use only one kind, the texture is more uniform; with both, you get tender and firm bites in the same serving. The ground beef fills in around them, and the broth carries the spices through the whole pot. I like this combination because neither bean disappears into the chili, but the result still feels cohesive rather than like separate ingredients piled together.

Keep the beans intact when you stir them in. They’re already cooked, so they only need the simmer to warm through and take on some of the chili’s seasoning. Stir gently enough that the softer pintos don’t break down more than you want.

Why These Pantry Ingredients Don’t All Play the Same Role

• Ground beef — The 85% lean blend gives the chili its meaty backbone and enough richness to carry the spices. It’s worth choosing that blend here rather than a much leaner one, which can make the finished chili taste less full.
• Yellow onion — A medium yellow onion softens into the base without taking over the chili. Dice it evenly so the pieces soften at about the same pace.
• Chili powder, cumin, garlic powder, and oregano — These pantry spices build the taco-chili character without needing a separate seasoning packet. Fresh, fragrant jars make the biggest difference; if a spice smells flat in the jar, its flavor will be muted in the pot.
• ROTEL Original — This can brings diced tomatoes and green chilies together, so it contributes both tomato flavor and a gentle chile kick. Keep the canned tomatoes as the recipe uses them; a plain can of diced tomatoes doesn’t bring the same combination.
• Kidney and pinto beans — Canned beans are a practical fit because they’re already tender and need only to heat through. Drain and rinse them before they go into the pot. If one variety is what you have, use the listed can of kidney beans in place of the pinto beans, or the pinto beans in place of the kidney beans; the chili will have a more uniform bean texture.
• Beef broth — Broth gives the tomatoes and spices enough liquid to simmer into a chili instead of a dry beef-and-bean mixture. Broths vary in saltiness, so choose one whose taste you like; the recipe’s kosher salt is measured separately.

Build the Beef Base Before the Broth Goes In

Soften the Onion Without Browning It

Heat the vegetable oil in a 6-quart Dutch oven over medium heat, then add the diced onion. Cook, stirring occasionally, for 4 to 5 minutes, until the pieces look glossy and softened. You’re not looking for dark edges or a deep brown color; the onion should be tender enough to blend into the chili base. If it starts catching on the bottom, stir it more often while it finishes softening.

Brown the Beef in Small Crumbles

Add the ground beef and break it into small pieces as it cooks. Give it 7 to 9 minutes, stirring and breaking up any large clumps, until it is browned and reaches 160°F. Smaller crumbles spread evenly through the finished chili, so don’t leave the beef in large chunks. Check the thickest pieces rather than relying on color alone to judge the temperature.

Warm the Spices Briefly

Stir in the chili powder, cumin, garlic powder, oregano, kosher salt, and black pepper. Cook them for 30 seconds, stirring so the spices coat the beef and onion instead of sitting in one spot. The mixture should smell aromatic as the spices warm. Add the liquid ingredients promptly after that brief cook so the dry spices don’t scorch against the pot.

Simmer Until the Chili Thickens

Stir in the undrained ROTEL, drained and rinsed kidney beans, drained and rinsed pinto beans, and beef broth. Bring the pot to a boil, then reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally. The uncovered pot lets excess liquid escape, and the chili is ready when the broth has thickened enough to cling lightly to the beef and beans. If the bottom starts to catch, lower the heat and stir; the simmer should be steady, not aggressive.

Small Changes That Shift the Pot Without Adding Ingredients

Questions That Come Up While This Chili Cooks

One Pot Taco Chili with Ground Beef and Rotel

One pot taco chili with ground beef combines browned beef, Rotel, and two kinds of beans in a Dutch oven for a thick, warmly spiced chili. Simmer it uncovered until the broth thickens, then serve it as an easy one-pot dinner.

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Prep Time 10 minutes mins

Cook Time 36 minutes mins

Total Time 46 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Tex-Mex

Calories: 315

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp vegetable oil
• 1 yellow onion medium, diced
• 1 lb ground beef 85% lean
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp garlic powder
• 0.5 tsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 can (10 oz) ROTEL Original Diced Tomatoes and Green Chilies undrained
• 1 can (15 oz) kidney beans drained and rinsed
• 1 can (15 oz) pinto beans drained and rinsed
• 2 cups beef broth

Equipment

• 1 6-quart Dutch oven

Method

 

1. Heat the oil in a 6-quart Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 to 5 minutes.
2. Add the ground beef and cook, breaking it into small pieces, until browned and it reaches 160°F, about 7 to 9 minutes.
3. Stir in the chili powder, cumin, garlic powder, oregano, salt, and black pepper; cook for 30 seconds.
4. Stir in the ROTEL, kidney beans, pinto beans, and beef broth.
5. Bring the mixture to a boil.
6. Reduce the heat and simmer uncovered, stirring occasionally, until thickened, 20 to 25 minutes.

Notes

For a thicker chili, keep it uncovered and simmer until it reaches your preferred consistency. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. Ground turkey can replace the beef for a leaner variation.