2 Alarm Chili
Turn up the heat with this bold and hearty 2 Alarm Chili, a flavor-packed crowd-pleaser perfect for game day, potlucks, or cozy nights at home. Featuring tender ground beef, a medley of savory beans, and a dynamic spice blend of chili powder, cumin, paprika, and a fiery kick of cayenne, this chili strikes the perfect balance between warmth and spice. Fresh veggies like green bell peppers and jalapeños add texture and depth, while slow simmering enhances the robust flavors. Served piping hot, it’s fabulous on its own or topped with shredded cheddar cheese, sour cream, and a sprinkle of fresh cilantro. Ready in under two hours, this recipe makes six servings of smoky, spicy goodness sure to impress chili fans and heat seekers alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Ground beef
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 1 medium Green bell pepper, diced
- 1 medium Jalapeño, finely chopped
- 28 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 2 cups Beef broth
- 3 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 2 teaspoons Dried oregano
- 1 teaspoon Paprika
- 0.5 teaspoons Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Sugar
- 0.25 cup Fresh cilantro, chopped (optional garnish)
- 1 cup Shredded cheddar cheese (optional topping)
- 0.5 cup Sour cream (optional topping)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil.
Once the oil is hot, add the ground beef and cook until browned, breaking it into crumbles with a wooden spoon, about 5-7 minutes. Drain any excess fat and set the beef aside.
In the same pot, add the diced onion, garlic, green bell pepper, and jalapeño. Sauté until the vegetables are soft, about 5 minutes.
Return the browned beef to the pot and stir to combine with the vegetables.
Add the crushed tomatoes, tomato paste, kidney beans, black beans, and beef broth. Stir well.
Sprinkle in the chili powder, ground cumin, dried oregano, paprika, cayenne pepper, salt, black pepper, and sugar. Stir until the spices are evenly distributed.
Bring the mixture to a gentle boil, then reduce to a simmer. Cover the pot and let it cook on low heat for 60 minutes, stirring occasionally to prevent sticking.
Uncover the chili and continue to simmer for an additional 20-30 minutes to allow the flavors to deepen and the chili to thicken.
Taste and adjust the seasoning if needed. Add additional cayenne pepper for extra heat if desired.
Serve the chili hot in bowls. Garnish with chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
4270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.7 g | 325% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 7297 mg | 317% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 79.1 g | 282% | |
| Total Sugars | 65.9 g | ||
| Protein | 257.8 g | 516% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1652 mg | 127% | |
| Iron | 49.7 mg | 276% | |
| Potassium | 9258 mg | 197% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
