All American Chili
Dive into a bowl of comfort with this hearty All American Chili, a classic recipe loaded with bold flavors and satisfying textures. Perfectly seasoned ground beef, tender kidney and black beans, and a robust medley of chili powder, cumin, and paprika come together in a rich tomato base for the ultimate cozy dish. This one-pot wonder is simmered to perfection, allowing the spices to bloom and deepen, while optional toppings like shredded cheese, sour cream, and crispy tortilla chips add a customizable finishing touch. Ready in just over an hour, this crowd-pleasing chili is ideal for game days, family dinners, or anytime you crave a comforting, flavorful meal. Pair it with cornbread or enjoy it as is—this versatile recipe promises to warm both hearts and appetites!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large (diced) onion
- 1 medium (diced) bell pepper
- 3 cloves (minced) garlic
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces (drained and rinsed) canned kidney beans
- 15 ounces (drained and rinsed) canned black beans
- 1 cup beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 2 tablespoons olive oil
- N/A optional toppings: shredded cheese, sour cream, green onions, tortilla chips
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper to the pot, cooking for 5 minutes or until softened.
Stir in the minced garlic and cook for an additional minute.
Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until it is browned and fully cooked. Drain excess fat if needed.
Stir in the chili powder, ground cumin, paprika, oregano, salt, black pepper, and sugar. Cook for 1 minute to bloom the spices.
Add the canned diced tomatoes, tomato sauce, and beef broth to the pot. Stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low.
Cover the pot and let the chili cook for 30 minutes, stirring occasionally.
Stir in the drained kidney beans and black beans. Cook uncovered for 20–30 more minutes, allowing the flavors to meld and the chili to thicken.
Adjust seasoning with additional salt or pepper to taste, if needed.
Serve hot with your favorite toppings, such as shredded cheese, sour cream, green onions, or tortilla chips.
Nutrition Facts
Calories |
4102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.6 g | 294% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 10022 mg | 436% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 98.7 g | 352% | |
| Total Sugars | 60.4 g | ||
| Protein | 248.5 g | 497% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1120 mg | 86% | |
| Iron | 53.4 mg | 297% | |
| Potassium | 9680 mg | 206% | |
*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.
