Chili for Robert
Warm up your weeknight dinner routine with "Chili for Robert," a hearty, flavor-packed chili recipe that's destined to become your new go-to comfort dish. This one-pot wonder features tender ground beef simmered with aromatic garlic, onions, and bell peppers, then perfectly seasoned with smoky paprika, chili powder, and a hint of cayenne for an optional kick. A duo of kidney and black beans adds both texture and protein, while crushed tomatoes and a splash of beef broth create a rich, savory base. Ready in just an hour, this easy chili recipe is customizable with classic toppings like shredded cheddar, sour cream, and fresh cilantro. Ideal for cozy family meals, meal prep, or game-day gatherings, "Chili for Robert" is where bold flavor and classic comfort unite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon sea salt
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 cup shredded cheddar cheese (for topping)
- 0.5 cup sour cream (for topping)
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and diced bell pepper, cooking for another 2 minutes.
Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat if needed.
Stir in the chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute to toast the spices slightly.
Add the crushed tomatoes, tomato paste, kidney beans, black beans, and beef broth to the pot.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
Taste the chili and adjust seasoning as needed.
Serve hot in bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 9.8 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1133 mg | 24% | |
*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.
