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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
Cook Time 36 minutes
Total Time 46 minutes
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.