Championship Chili
Get ready to savor the bold, robust flavors of Championship Chili—a hearty, award-worthy dish that will warm you from the inside out. This crowd-pleasing recipe features tender ground beef, a medley of beans, and a perfectly balanced blend of spices, including chili powder, smoked paprika, and a hint of cayenne for just the right amount of heat. Simmered to perfection with crushed tomatoes and beef broth, this one-pot wonder is packed with rich, savory depth. Topped with melty cheddar cheese, creamy sour cream, and a sprinkle of fresh green onions, it’s the ultimate comfort food for game days, family dinners, or chilly nights. Ready in under two hours and serving eight, it’s the perfect blend of flavor, heartiness, and convenience—an instant winner every time!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 cups beef broth
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup shredded cheddar cheese, for garnish
- 1 cup sour cream, for garnish
- 0.5 cup chopped green onions, for garnish
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the diced onion and green bell pepper to the pot. Sauté for 4-5 minutes, or until softened.
Add the minced garlic to the pot and sauté for an additional 1 minute, stirring frequently.
Increase the heat to medium-high and add the ground beef. Cook the beef, breaking it apart with a wooden spoon, until browned and no longer pink (about 6-8 minutes). Drain excess grease if necessary.
Stir in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Toast the spices with the meat and vegetables for about 1 minute to release their flavors.
Add the crushed tomatoes, tomato sauce, kidney beans, black beans, and beef broth to the pot. Stir until well combined.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 60-75 minutes, stirring occasionally, until the chili thickens to your desired consistency.
Taste and adjust seasoning as needed, adding more salt, pepper, or spices if desired.
Serve the chili hot, garnished with shredded cheddar cheese, a dollop of sour cream, and chopped green onions.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 9.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1167 mg | 25% | |
*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.
