Chili Two Time Cook Off Winner
Meet the award-winning "Chili Two Time Cook Off Winner," a hearty, flavor-packed dish that brings bold spices and comforting textures to your table. This crowd-pleasing recipe combines tender ground beef, a vibrant medley of bell peppers, and a rich tomato base, creating a perfectly balanced chili that’s both savory and satisfying. Layers of flavor develop from a robust blend of chili powder, smoked paprika, cumin, and a hint of cayenne, all simmered to perfection with kidney and black beans for added texture. Finished with optional garnishes like fresh cilantro, cheddar cheese, and a dollop of sour cream, this chili is ideal for family dinners, game-day feasts, or meal prep. With just 20 minutes of prep and a slow simmer for maximum flavor infusion, it’s no wonder this chili is a two-time champion. Perfect for cozy evenings or any occasion that calls for comfort food with a kick!
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Recipe Information
Ingredients
- 2 pounds ground beef (85% lean)
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (with juices)
- 15 ounces tomato sauce
- 1 cup beef broth
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano, dried
- 0.5 teaspoon cayenne pepper
- 1 tablespoon white sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 1 cup shredded cheddar cheese (optional for serving)
- 0.5 cup sour cream (optional for serving)
Instructions
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 7-8 minutes. Drain excess grease if needed.
Add the diced onion, red bell pepper, green bell pepper, and garlic to the pot. Cook until vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
Add the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to coat the beef and vegetables in the spices.
Pour in the diced tomatoes, tomato sauce, and beef broth. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally.
Add the kidney beans, black beans, and sugar. Simmer for an additional 30 minutes to allow the flavors to meld together.
Taste and adjust the seasoning with additional salt, pepper, or spices as preferred.
Serve the chili hot, garnished with fresh cilantro if desired. Provide shredded cheddar cheese and sour cream on the side for topping.
Nutrition Facts
Calories |
4076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 10327 mg | 449% | |
| Total Carbohydrate | 265.7 g | 97% | |
| Dietary Fiber | 77.6 g | 277% | |
| Total Sugars | 72.1 g | ||
| Protein | 254.7 g | 509% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1601 mg | 123% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 7533 mg | 160% | |
*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.
