Bewitching Chili
Dive into a bowl of pure comfort with Bewitching Chili, a hearty, flavor-packed dish that’s perfect for cozy evenings or game-day gatherings. This recipe combines savory ground beef, a medley of tender beans, and aromatic spices like smoked paprika and cumin for a smoky, rich depth of flavor. Infused with garlic, bell pepper, and a touch of cayenne for gentle heat, this chili simmers to perfection, creating a thick, satisfying stew. Top it off with creamy sour cream, melty cheddar cheese, and crunchy tortilla chips for a dazzling finish. Ready in just over an hour, this one-pot wonder is an easy crowd-pleaser that will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 medium bell pepper, diced
- 4 minced garlic cloves
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 15 oz kidney beans, drained and rinsed
- 15 oz black beans, drained and rinsed
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp sugar
- 0.25 cup fresh cilantro, chopped (optional)
- sour cream for serving
- shredded cheddar cheese for serving
- tortilla chips for serving
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat and set the beef aside in a bowl.
In the same pot, add the diced onion and bell pepper. Cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the cooked ground beef back to the pot, along with the crushed tomatoes, tomato paste, kidney beans, black beans, and beef broth. Stir to combine.
Mix in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, black pepper, and sugar. Stir well to evenly distribute the spices.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili cook for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed. If the chili is too thick, you can add a bit more beef broth to reach your desired consistency.
Optional: Stir in the chopped fresh cilantro right before serving for a fresh herbal note.
Serve hot with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a handful of tortilla chips on the side.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 56.9 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 5410 mg | 115% | |
*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.
