Cheap RV Ground Beef Chili One Pot Meal (Hearty, Budget-Friendly & Easy)

Instructions

1. Brown the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and onion, breaking up the meat with a spatula. Cook until the beef is browned and onion is soft, about 6–8 minutes. Drain excess fat if needed.
2. Add garlic and spices: Stir in the minced garlic and cook for 1 minute until fragrant. Add chili powder, cumin, smoked paprika, and cayenne (if using). Stir to coat the meat.
3. Add tomatoes and beans: Pour in the diced tomatoes (with juices), tomato sauce, kidney beans, and black beans. Stir well to combine.
4. Add optional veggies: If using corn, bell pepper, or celery, stir them in now.
5. Simmer: Bring the chili to a boil, then reduce heat to low and let it simmer for 15–20 minutes, stirring occasionally, to allow the flavors to meld.
6. Season and serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with your favorite toppings.

Tips & Troubleshooting

• Add smoky flavor: If you have leftover grilled chicken, sausage, or brisket from a charcoal or gas grill, chop it up and stir it in for an incredible smoky depth.
• Make it thicker or thinner: For a thicker chili, let it simmer uncovered for a few extra minutes. For a thinner consistency, add a splash of beef broth or water.
• Don’t skip the spices: Chili powder and cumin are essential for that classic chili flavor. Smoked paprika adds an extra layer of richness.
• Customize the heat: Adjust the cayenne to your preference – or omit it for a milder chili. Serve with hot sauce on the side.
• Meal prep friendly: This chili tastes even better the next day, making it perfect for leftovers or meal prep.

Variations

• Spicy chili: Add 1–2 diced jalapeños, extra cayenne, or a splash of hot sauce. Top with pepper jack cheese.
• BBQ beef chili: Replace half the tomato sauce with BBQ sauce. Add a teaspoon of liquid smoke for extra smokiness.
• Vegetarian chili: Skip the beef and add an extra can of beans (like pinto or chickpeas) and more veggies like zucchini and mushrooms.
• Turkey chili: Substitute ground beef with ground turkey for a leaner option. Add a tablespoon of Worcestershire sauce for depth.
• Chili mac: Stir in cooked macaroni pasta at the end for a chili mac skillet meal – a kid-friendly twist!

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop overnight.

To reheat: Warm on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. You can also microwave in 1-minute intervals, stirring between each.

Freezer-friendly: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop for a quick meal.

Frequently Asked Questions

Can I use canned chili beans instead of kidney and black beans?

Yes – chili beans in sauce are a great option. They already have some seasoning, so you may need to adjust the chili powder to taste.

How can I make this chili thicker?

Let it simmer uncovered for 10–15 minutes to reduce the liquid. You can also mash some of the beans against the side of the pot to thicken the chili naturally.

Can I cook this in a slow cooker?

Absolutely! Brown the beef and onion first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

What can I serve with chili?

Cornbread, rice, tortilla chips, or crusty bread are all great options. You can also serve it over a baked potato or hot dog for a chili cheese dog!

Can I add other vegetables?

Yes – bell peppers, celery, zucchini, or even sweet potatoes are great additions. Dice them and sauté with the onion at the beginning.