Bills Chile
Warm up your kitchen with the bold, hearty flavors of Bill's Chile—a classic, crowd-pleasing recipe that's perfect for cozy family dinners or game-day gatherings. This one-pot wonder combines savory ground beef, tender kidney and black beans, and a vibrant mix of fresh vegetables like red bell pepper and onion, all simmered in a spiced tomato base infused with chili powder, cumin, and paprika. The slow simmering process enhances the depth of flavor, making every bite rich and satisfying. Customize the heat level with optional cayenne pepper and top it off with garnishes like shredded cheddar, sour cream, or fresh cilantro for a personal touch. Ready in just over an hour, this chili recipe is not only easy to make but also serves six hearty portions—perfect for meal prep or leftovers. Whether served with a side of cornbread or over rice, Bill's Chile is the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 lbs Ground beef
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 1 large Red bell pepper, diced
- 28 oz Canned diced tomatoes
- 15 oz Canned tomato sauce
- 15 oz Kidney beans, drained and rinsed
- 15 oz Black beans, drained and rinsed
- 2 cups Beef broth
- 3 tbsp Chili powder
- 2 tbsp Ground cumin
- 1 tbsp Paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.25 tsp Cayenne pepper (optional, for heat)
- 2 tbsp Olive oil
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for topping)
- 0.5 cup Sour cream (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ground beef to the pot. Cook and crumble the beef with a wooden spoon until browned, about 8-10 minutes. Drain off excess fat if necessary.
Stir in chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix until the beef is evenly coated with the spices.
Add the canned diced tomatoes, tomato sauce, kidney beans, black beans, and beef broth to the pot. Stir well to combine.
Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 40-45 minutes, stirring occasionally.
Taste the chili and adjust the seasoning with additional salt or spices if needed.
Serve the chili hot in bowls, garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 11.0 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1343 mg | 29% | |
*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.
