Chill Chaser Chili
Warm up on frosty days with a hearty bowl of "Chill Chaser Chili," the ultimate comfort food that packs bold flavors and cozy satisfaction in every bite. This recipe combines tender ground beef, a medley of colorful vegetables, and smoky spices like cumin and paprika to create a rich, aromatic base. Protein-packed kidney and black beans, sweet bursts of corn, and a tangy tomato blend add texture and depth. Simmered to perfection, this chili is easy to prepare in just an hour, making it ideal for weeknight dinners or casual gatherings. Customize with a sprinkle of fresh cilantro, a dollop of sour cream, or a generous handful of cheddar cheese for the perfect finishing touch. Whether you’re warding off the winter chill or craving a hearty, one-pot meal, this chili recipe is guaranteed to satisfy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 1 pound ground beef (85% lean)
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 1 15-ounce can canned diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pot. Break it apart with a wooden spoon and cook until browned, about 7-10 minutes. Drain excess fat if necessary.
Stir in the cumin, chili powder, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes (including their juice), tomato paste, and beef broth. Stir to combine.
Add the kidney beans, black beans, and frozen corn to the pot. Stir well.
Season the chili with salt and black pepper, adjusting to taste.
Reduce the heat to low, cover the pot partially, and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
Remove the pot from heat. Taste and adjust seasonings as needed.
Ladle the chili into bowls and garnish with fresh cilantro. Serve with sour cream and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 6314 mg | 275% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 61.0 g | 218% | |
| Total Sugars | 26.4 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1087 mg | 84% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 5471 mg | 116% | |
*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.
