Chili Cookoff Winner
Get ready to impress the crowd with this award-winning "Chili Cookoff Winner" recipe! Packed with bold flavors, this hearty chili combines tender ground beef, savory spices like smoked paprika and cumin, and a secret ingredient—dark chocolate—for a rich, smoky depth. A medley of kidney and black beans, tangy diced tomatoes, and a touch of heat from optional cayenne pepper makes this dish a true comfort food classic. Perfectly simmered in just 90 minutes, this chili is ideal for game days, family dinners, or cold-weather gatherings. Garnish with fresh cilantro, sour cream, shredded cheddar, or jalapeño slices to take it to the next level. Whether you're cooking for a crowd or meal prepping, this recipe will undoubtedly steal the spotlight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic cloves, minced
- 1.5 pounds ground beef (80% lean)
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cayenne pepper (optional, for spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 ounce dark chocolate, chopped
- 2 tablespoons fresh cilantro, chopped (for garnish)
- to taste sour cream (optional, for serving)
- to taste shredded cheddar cheese (optional, for serving)
- to taste sliced jalapeños (optional, for garnish)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add olive oil and swirl to coat the bottom.
Add the diced onion and green bell pepper, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a wooden spoon, for about 6-8 minutes or until browned and no longer pink. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and deepen the flavors.
Add the canned diced tomatoes (with their juices), tomato paste, beef broth, kidney beans, and black beans. Stir to combine all the ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the chili simmer gently for 60 minutes, stirring occasionally to prevent sticking.
After 60 minutes, uncover the pot and stir in the chopped dark chocolate. Allow it to melt and blend into the chili, creating a rich and slightly smoky depth of flavor.
Taste the chili and adjust the seasoning with additional salt or spices, if needed.
Serve hot, topped with chopped cilantro, sour cream, shredded cheddar cheese, or sliced jalapeños as desired. Enjoy!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 983 mg | 43% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 8.7 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1173 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.
