Chuck Wagon Chili Soup
Rustic, hearty, and bursting with bold flavors, Chuck Wagon Chili Soup is a one-pot wonder that's perfect for feeding a hungry crowd. This comforting soup pairs tender ground beef with a medley of beans, diced tomatoes, and smoky spices like chili powder, cumin, and smoked paprika, creating a rich and savory broth that's a true celebration of Southwest-inspired cuisine. Packed with wholesome ingredients like bell peppers, onions, and garlic, each spoonful delivers just the right balance of heat and depth. Ready in under an hour, this easy-to-make recipe becomes even more irresistible when garnished with shredded cheddar cheese and fresh cilantro. Pair it with cornbread or crusty bread for a satisfying meal that will warm your soul. Whether you're hosting a casual gathering or craving a weeknight dinner with minimal effort, this Chuck Wagon Chili Soup is your go-to recipe for rustic comfort.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes with juice
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon vegetable oil
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon hot sauce (optional)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the diced onion and green bell pepper, cooking for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper, coating the beef and vegetables in the spices.
Add the tomato paste and cook for 1-2 minutes, stirring constantly to incorporate the flavors.
Pour in the beef broth and canned tomatoes with their juice. Stir well, scraping the bottom of the pot to deglaze any browned bits.
Add the kidney beans and black beans. Stir to combine all the ingredients.
Bring the soup to a gentle boil, then reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally.
Taste and adjust seasonings as needed. Add hot sauce for extra heat, if desired.
Serve hot, garnished with shredded cheddar cheese and fresh cilantro, if using. Pair with cornbread or crusty bread for a complete meal.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 8890 mg | 387% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 64.4 g | 230% | |
| Total Sugars | 36.4 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 6119 mg | 130% | |
*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.
