Buckskin Chili
Savor the bold, smoky flavors of Buckskin Chili, a hearty and rustic dish blending tender ground beef and pork with a medley of vibrant vegetables and robust seasonings. Perfect for cold nights or casual gatherings, this rich chili is infused with smoked paprika, chili powder, and a hint of cumin, creating a complex depth of flavor. Simmered to thick, savory perfection with diced tomatoes, kidney beans, and beef broth, it’s a one-pot wonder you can prepare in just over an hour. Top it off with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream for an irresistible finish. Whether served solo or alongside crusty bread, this comforting meal is guaranteed to delight your taste buds and warm your soul!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 1 large yellow onion, diced
- 1 bell pepper, diced (any color)
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes (canned)
- 15 ounces kidney beans (drained and rinsed)
- 2 cups beef broth
- 1 teaspoon smoked paprika
- 1.5 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup cheddar cheese, shredded (optional)
- 0.25 cup sour cream (optional)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the ground beef and ground pork to the pot, breaking it up with a wooden spoon, and cook until browned. Drain any excess fat if necessary.
Add the diced onion, bell pepper, and garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Add the diced tomatoes, kidney beans, and beef broth to the pot. Stir to combine.
Sprinkle in the smoked paprika, ground cumin, chili powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to distribute the spices evenly.
Bring the mixture to a boil, then reduce the heat to low and let the chili simmer uncovered for 45-50 minutes, stirring occasionally. This will allow the flavors to meld and the chili to thicken.
Taste and adjust seasonings as needed.
Serve the chili hot, garnished with fresh cilantro and, if desired, shredded cheddar cheese and sour cream.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 8.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1205 mg | 26% | |
*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.
