Cin Chili
Warm, hearty, and packed with bold flavors, Cin Chili is the ultimate comfort food for chili enthusiasts. This crowd-pleasing recipe combines tender ground beef, savory spices like chili powder, smoked paprika, and cumin, and a rich medley of tomatoes and kidney beans, creating a satisfying, slow-simmered dish that’s perfect for cozy nights. With just 15 minutes of prep time, followed by a flavorful one-hour simmer, Cin Chili fills your kitchen with irresistible aromas while leaving you free to relax. Serve it topped with your choice of shredded cheddar cheese, sour cream, and green onions for a customizable finish, and pair it with warm cornbread or a side of rice for a complete, unforgettable meal. Perfect for game day, potlucks, or weeknight dinners, this chili checks all the boxes for a hearty, homemade classic!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large (diced) onion
- 3 minced garlic cloves
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces (drained and rinsed) canned kidney beans
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons (optional) cayenne pepper
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 1 cup beef or chicken broth
- 2 tablespoons olive oil
- for garnish (optional) shredded cheddar cheese
- for garnish (optional) sour cream
- for garnish (optional) chopped green onions
Instructions
Heat a large pot or Dutch oven over medium heat. Add 2 tablespoons of olive oil.
Once hot, add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Increase the heat to medium-high and add the ground beef to the pot. Cook until browned, breaking up the meat into small pieces with a wooden spoon, about 7-10 minutes. Drain any excess fat if needed.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Add the canned diced tomatoes, tomato sauce, drained and rinsed kidney beans, and beef or chicken broth. Stir well to combine all ingredients.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot partially with a lid and let the chili simmer for 40 minutes, stirring occasionally.
After 40 minutes, taste and adjust the seasonings as necessary (adding more chili powder, salt, or cayenne pepper if desired).
Serve hot, topped with shredded cheddar cheese, sour cream, and chopped green onions if desired. Enjoy with cornbread or over rice for a complete meal!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 8.7 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 125 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 992 mg | 21% | |
*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.
