Chili Like at That Place Dave Named After His Daughter Copycat
Recreate the nostalgic, comforting flavors of a restaurant classic with this irresistible copycat chili recipe inspired by "that place Dave named after his daughter." Bursting with hearty ingredients like tender ground beef, savory vegetables, and a medley of kidney and pinto beans, this chili is slow-simmered in a rich tomato base infused with warming spices like chili powder, cumin, and paprika. Perfectly balanced with a touch of sweetness and optional heat, it’s a one-pot wonder that’s ready in just over an hour. Whether topped with shredded cheese, a dollop of sour cream, or a handful of crunchy tortilla chips, this chili is sure to satisfy every craving—just like the original, but even better because it’s made right at home! Perfect for game nights, cozy family dinners, or meal prep, this copycat chili will quickly become a go-to comfort food favorite.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 stalks Celery, diced
- 1 medium Green bell pepper, diced
- 3 cloves Garlic, minced
- 15 ounces Tomato sauce
- 14.5 ounces Canned diced tomatoes
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned pinto beans, drained and rinsed
- 1 cup Water
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper (optional, for heat)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, and green bell pepper. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a wooden spoon, until fully browned (about 7-10 minutes). Drain any excess grease if needed.
Stir in the chili powder, ground cumin, paprika, sugar, salt, black pepper, and cayenne pepper (if using). Mix well to coat the beef and vegetables in the spices.
Add the tomato sauce, diced tomatoes (with liquid), kidney beans, pinto beans, and water. Stir to combine.
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed before serving.
Serve hot with your favorite toppings, such as shredded cheddar cheese, sour cream, diced green onions, or crushed tortilla chips.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 10.6 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1193 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.
