Boyfriend Chili
Cozy up with a bowl of "Boyfriend Chili," a hearty and flavorful dish packed with bold spices and comforting ingredients. This recipe combines tender ground beef, vibrant red bell peppers, and a medley of beans simmered in a rich tomato broth seasoned with chili powder, cumin, and a hint of cayenne for a subtle kick. Perfect for a weeknight dinner or game-day gathering, this one-pot wonder is not only easy to make in under an hour but also customizable with toppings like sour cream, shredded cheddar, and green onions. Whether you’re cooking for someone special or indulging yourself, this chili delivers the warmth and crave-worthy taste that's sure to win hearts.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon pepper
- sour cream (optional, for serving)
- shredded cheddar cheese (optional, for serving)
- sliced green onions (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and let it warm.
Add the diced onion, minced garlic, and diced red bell pepper to the pot. Sauté until softened, about 5 minutes.
Push the vegetables to the sides of the pot and add the ground beef to the center. Brown the beef, breaking it up with a wooden spoon, until fully cooked, about 7-8 minutes.
Stir the vegetables and beef together, then add the tomato paste. Cook for 1 minute to deepen the flavor.
Pour in the canned diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
Add the chili powder, cumin, paprika, cayenne pepper, oregano, salt, and pepper. Stir well to incorporate all the spices.
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings if needed. If the chili is too thick, add more beef broth to reach your desired consistency.
Serve hot, topped with optional sour cream, shredded cheddar cheese, and sliced green onions if desired.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 6327 mg | 275% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 73.8 g | 264% | |
| Total Sugars | 43.9 g | ||
| Protein | 147.7 g | 295% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 927 mg | 71% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 6209 mg | 132% | |
*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.
