Blow Your Top Off Chili
Bring the heat and bold flavors to your dinner table with "Blow Your Top Off Chili," a hearty, crowd-pleasing dish that’s perfect for spice lovers. This fiery chili combines tender ground beef, velvety crushed tomatoes, and a medley of kidney and black beans infused with robust spices like chili powder, smoked paprika, and just the right kick of cayenne pepper. A hint of sugar balances the rich, smoky flavors, while fresh jalapeño adds an optional layer of heat. Simmered to perfection, this easy one-pot recipe is ready in just over an hour and is ideal for game day, cozy nights, or anytime you're craving comfort food with a spicy twist. Top it with shredded cheddar, creamy sour cream, and green onions for added brightness and texture. Whether you like it mild or mouth-tingling, this chili will leave your taste buds cheering! Perfect keywords: spicy chili recipe, hearty comfort food, one-pot meal, easy chili recipe, game-day food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced
- 1 medium jalapeño, minced (optional for more heat)
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 15 ounces kidney beans, drained & rinsed
- 15 ounces black beans, drained & rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (adjust based on spice preference)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar (to balance acidity)
- 1 cup shredded cheddar cheese (optional for topping)
- 0.5 cup sour cream (optional for topping)
- 0.25 cup chopped green onions (optional for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease if necessary.
Add the diced onion, bell pepper, and minced jalapeño to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Pour in the crushed tomatoes and beef broth, stirring to combine.
Add the kidney beans, black beans, chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, black pepper, and sugar. Stir well to evenly distribute the spices.
Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed. If the chili is too thick, add a splash of beef broth to thin it out.
Serve the chili hot with optional toppings like shredded cheddar cheese, sour cream, and chopped green onions.
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 6374 mg | 277% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 51.8 g | ||
| Protein | 175.8 g | 352% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1550 mg | 119% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 6748 mg | 144% | |
*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.
