Category: One Pot

It was one of those classic winter weekends when all you want to do is nestle under a blanket with something hearty and warm. The kind where the wind whistles outside like it’s in on some secret joke. I was in the kitchen, rifling through the pantry, and there it was: a can of black beans. That was the spark for my Superbowl Chili, a dish that’s not just for the big game but perfect for any occasion when you need a comforting, one-pot wonder. It’s rich, robust, and oh-so-satisfying, with a kick that warms you from the inside out. The best part? You probably have most of the ingredients already sitting in your kitchen waiting for their moment to shine.

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What You’ll Need

Most of these ingredients are pantry staples, so you might not even need a grocery run. And honestly, any recipe that saves me a trip to the store is already a win in my book.

• Lean ground beef – This is our hearty base.
• Sirloin steak – Adds a nice textural contrast.
• Olive oil
• Yellow onions
• Carrots
• Garlic
• Canned black beans
• Diced canned tomatoes
• Chili powder
• Cumin
• Dried oregano
• Chipotle chile pepper in adobo sauce
• Kosher salt
• Low sodium chicken stock
• Fresh cilantro
• Green onions
• Lime
• Monterey jack cheese
• Sour cream

How to Make Superbowl Chili

1. In a large heavy pot set over high heat, add the ground beef and steak chunks. Stir frequently until the meat is browned. This should take about 8 minutes. The kitchen will start to fill with those irresistible, savory aromas.
2. Using a slotted spoon, remove the beef to a plate. Pour off the excess liquid from the pot. I like to use a strainer over a bowl to make sure I catch all the leftover juices, leaving the meat nicely drained.
3. In the same pot, add a splash of olive oil and set over medium heat. Once it’s shimmering, toss in the carrots, onions, and garlic. Stir these until they’re softened, about 5 minutes, and enjoy how they turn golden and fragrant.
4. Return the beef to the pot and sprinkle in the chili powder, cumin, oregano, salt, and chopped chipotle chile. Stir and let these cook for just a minute to unlock all those bold, mouth-watering flavors.
5. Add in your diced tomatoes and chicken stock. Bring everything to a simmer, then reduce the heat to keep it at a gentle simmer for 30 minutes. Stir occasionally and watch as the liquid gradually reduces, intensifying the flavors.
6. Stir in all but 1/3 cup of the black beans and cook for another 5 minutes. Mash the reserved beans with a fork and mix them into the chili for extra body and thickness.
7. If you find the chili too thick, don’t fret. You can stir in up to an additional cup of chicken stock to get your preferred consistency. Let it warm for a few minutes, and you’re ready to serve.
8. Ladle the chili into bowls and garnish with your favorite toppings like fresh cilantro, green onions, a squeeze of lime, a sprinkle of Monterey jack cheese, and a dollop of sour cream. Enjoy!

Cook’s Notes

This chili is perfect for making ahead. You can prepare it up to two days before you plan to serve it. Just cool, cover, and refrigerate. When you’re ready to eat, reheat it over medium heat, stirring often to make sure it warms evenly.

Here’s a tip: if you’re making this for a crowd, keep the garnishes in separate bowls so everyone can customize their bowl just the way they like it. Don’t rush the simmering step. It’s crucial for developing that deep, rich flavor that makes this chili so special.

Make It Your Own

This chili is a canvas waiting for your personal touches. Here are a few ideas:

• Swap the beef for crispy tofu to make it vegetarian. Just cube and brown the tofu before adding to the pot.
• Use smoked paprika instead of regular chili powder for a smoky twist.
• Add some bell peppers with the onions and carrots for an extra layer of sweetness.
• For a spicier kick, add an extra chipotle pepper or a teaspoon of cayenne pepper.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you’re watching the game or just enjoying a cozy night in, I hope this chili warms your heart and home. Enjoy every spoonful!

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Last Tuesday, in the middle of a chaotic week, I found myself staring at the fridge, desperate for something that felt like a hug in meal form. With a 7 PM deadline looming and my brain fried from Zoom meetings, I needed comfort food that wouldn’t take forever. Enter: Cheesy Pasta in a Pot. This dish is my go-to for those nights when I crave something hearty and fuss-free. It’s got layers of rich flavors wrapped in gooey cheese, and the best part is that I can make it with pantry staples I already have on hand. It’s the kind of meal that turns a hectic evening into a cozy, personal retreat. Trust me, one bite and you’ll feel like you’re wrapped in a warm blanket.

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What You’ll Need

You might find that you already have most of these ingredients waiting for you. It’s a pantry-friendly recipe, with the kind of ingredients that beg to be transformed into something special.

• 1 pound lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jar (24 ounces) spaghetti sauce
• 1 can (14.5 ounces) stewed tomatoes, undrained
• 1 can (4 ounces) sliced mushrooms, undrained
• 12 ounces shell pasta
• 4 slices provolone cheese
• 2 cups shredded mozzarella cheese

How to Make Cheesy Pasta in a Pot

1. Preheat your oven to 350°F (175°C). This sets the stage for the magic to happen.
2. In a large pan, heat a little oil over medium-high heat and add the ground beef. Cook, stirring often, until the meat is browned and crumbly. The kitchen should start to smell amazing as the beef sizzles away.
3. Drain any excess fat from the pan, because nobody likes greasy pasta.
4. Add the chopped onions and minced garlic to the pan. Stir them in and let everything cook until the onions are soft and fragrant.
5. Pour in the jar of spaghetti sauce, stewed tomatoes, and the undrained mushrooms. Stir well to combine all these saucy elements. Let this simmer for about 20 minutes, stirring occasionally, until the onions are tender and everything is melded together beautifully.
6. Meanwhile, cook the shell pasta according to the package directions. Once cooked, drain and rinse the pasta with cold water to stop the cooking process.
7. In a deep casserole dish, layer half of the pasta. Top that with half of the meat sauce mixture.
8. Cover this first layer with slices of provolone cheese. It’s like laying a cheesy blanket over the pasta.
9. Repeat with the remaining pasta and meat sauce, finishing with an ample topping of mozzarella cheese.
10. Cover the casserole with foil and bake in your preheated oven for 35-40 minutes. The anticipation should be building as the kitchen fills with mouth-watering aromas.
11. Remove the cover and continue baking until the mozzarella is melted and just begins to brown, about 5 more minutes.
12. Serve hot, and enjoy the cheesy, comforting goodness.

Cook’s Notes

Here are a few things I’ve learned along the way. First, don’t skimp on letting the sauce simmer — the flavors deepen beautifully during this time. If you’re prepping this dish ahead of time, assemble everything, cover it, and pop it into the fridge. When you’re ready to bake, just add a few extra minutes to the cooking time. Leftovers, if there are any, reheat nicely in the oven; just cover with foil to prevent the cheese from getting too brown.

Make It Your Own

Feel free to tweak this recipe to suit your taste buds or dietary needs:

• Swap the ground beef for ground turkey or chicken for a lighter version.
• Use whole wheat or gluten-free pasta if you’re looking for a healthier or allergy-friendly option.
• Add a handful of fresh spinach or kale to the sauce for an extra boost of greens.
• For a vegetarian version, replace the meat with a can of drained and rinsed chickpeas or black beans.

If you try this Cheesy Pasta in a Pot, I would love to hear how it turns out for you! Drop a comment below or tag me on social media with your cheesy creations. Enjoy every comforting bite!

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