Adopted Chili
Warm up your kitchen with the hearty and flavorful “Adopted Chili,” a comforting one-pot wonder that’s perfect for cozy nights or game-day gatherings. This savory recipe combines the richness of ground beef and pork with a medley of bold spices like chili powder, cumin, and smoked paprika, creating a robust and smoky depth of flavor. Packed with colorful ingredients like diced tomatoes, two types of beans, and sautéed onions and peppers, this chili is as vibrant as it is satisfying. Simmered low and slow for an hour, it allows all the flavors to meld beautifully, making every bite irresistible. Serve it with a sprinkle of fresh cilantro, a dollop of sour cream, and a generous handful of shredded cheddar for the ultimate customizable experience. Ready in just 90 minutes and yielding six hearty servings, “Adopted Chili” is your go-to recipe when you need an easy, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound ground pork
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 6 ounces tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 7-8 minutes. Drain excess fat if necessary.
Add the diced yellow onion and green bell pepper to the pot. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
Add the minced garlic and stir until fragrant, about 1 minute.
Stir in the canned diced tomatoes, kidney beans, black beans, tomato paste, and beef broth.
Season the mixture by adding chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, black pepper, and the bay leaf. Stir well to combine.
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 60 minutes, stirring occasionally to prevent sticking.
After 60 minutes, remove the bay leaf. Taste the chili and adjust the seasoning, adding more salt or spices as needed.
Serve the chili hot, garnished with fresh cilantro if desired. Offer sour cream and shredded cheddar cheese on the side for topping options.
Nutrition Facts
Calories |
4244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.3 g | 313% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 7793 mg | 339% | |
| Total Carbohydrate | 234.3 g | 85% | |
| Dietary Fiber | 78.2 g | 279% | |
| Total Sugars | 58.4 g | ||
| Protein | 282.9 g | 566% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1466 mg | 113% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 7800 mg | 166% | |
*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.
