All American County Fair Prize Winning Chili
Get ready to savor the rich, award-winning flavors of this All American County Fair Prize Winning Chili! This hearty one-pot masterpiece features perfectly seasoned ground beef, tender kidney and pinto beans, and a medley of spices including smoky paprika, chili powder, and a touch of cayenne for just the right amount of kick. Simmered to perfection with diced tomatoes, tomato sauce, and a splash of beef broth, this chili is a comforting classic that strikes the perfect balance of savory and slightly sweet, thanks to a hint of brown sugar. With just 15 minutes of prep and a slow-simmered depth of flavor, it’s the ultimate crowd-pleaser for game days, potlucks, or cozy family dinners. Garnish with shredded cheese, sour cream, and green onions, and pair with cornbread for an irresistible, award-worthy meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds ground beef (80% lean)
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 1 cup beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano, dried
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
Instructions
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon. Once cooked, remove beef with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion and green bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Return the browned beef to the pot, then add the canned diced tomatoes, tomato sauce, drained kidney beans, drained pinto beans, and beef broth.
Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, black pepper, and brown sugar. Stir until well combined.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and cover the pot.
Simmer the chili for 60-90 minutes, stirring occasionally to prevent sticking and to deepen the flavors.
Taste and adjust seasoning if needed—add more salt, pepper, or a pinch of cayenne for heat, if desired.
Serve hot with your favorite chili toppings such as shredded cheese, sour cream, diced green onions, or cornbread on the side.
Nutrition Facts
Calories |
3933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.9 g | 310% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 9138 mg | 397% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 76.2 g | 272% | |
| Total Sugars | 62.5 g | ||
| Protein | 209.3 g | 419% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 806 mg | 62% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 8008 mg | 170% | |
*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.
