Chili by Lynette
Dive into a bowl of comfort with "Chili by Lynette," a hearty and flavorful homemade chili recipe perfect for any occasion. This one-pot wonder combines tender ground beef, a medley of beans, and a richly spiced tomato base seasoned with chili powder, cumin, and smoked paprika for a smoky depth of flavor. Fragrant aromatics like garlic and onion are sautéed to perfection, creating a robust foundation, while optional red pepper flakes add a customizable kick of heat. Simmered low and slow with a bay leaf, this chili develops complex flavors that are sure to impress. Top it off with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream for the ultimate comforting finish. Ready in just an hour and serving up to six, this classic chili is ideal for weeknight dinners or game-day gatherings. Pair with crusty bread or serve over rice for a hearty, satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 28 ounces diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional)
- 1 whole bay leaf
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked. Drain excess fat if needed.
Stir in the diced tomatoes (including their juice), tomato paste, and beef broth.
Add the kidney beans and black beans, stirring to combine.
Mix in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes (if using).
Place the bay leaf into the chili and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, stirring occasionally.
Remove the bay leaf and discard before serving.
Serve hot, garnished with fresh cilantro, shredded cheddar cheese, and sour cream if desired.
Enjoy your homemade 'Chili by Lynette' with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 7.5 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 970 mg | 21% | |
*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.
