Classic Chili with Meat and Beans
Warm, hearty, and bursting with bold Southwest-inspired flavors, this Classic Chili with Meat and Beans is the ultimate comfort food for any occasion. Featuring tender ground beef, a medley of kidney and black beans, and a rich, savory broth infused with aromatic spices like chili powder, cumin, and cayenne, this chili delivers a balanced combination of smoky heat and robust flavor. Fresh ingredients like red and green bell peppers, onion, and garlic create a vibrant base, while diced tomatoes and tomato paste add depth to the simmering stew. Perfect for feeding a crowd, this one-pot wonder comes together with just 20 minutes of prep before a slow, flavorful simmer. Serve it with your favorite toppings, such as shredded cheese, sour cream, or fresh cilantro, to customize each bowl to perfection. Whether it’s game day, a family dinner, or a snowy evening, this classic recipe is sure to warm your soul and satisfy your cravings!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 2 pounds ground beef
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes
- 2 cups beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 bay leaf
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 5 minutes, stirring occasionally, until the onion becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped red and green bell peppers and cook until softened, about 5 minutes.
Increase the heat to medium-high. Add the ground beef to the pot, breaking it up with a spoon until browned, about 7 minutes. Drain any excess fat.
Reduce the heat to medium. Stir in the chili powder, cumin, oregano, cayenne pepper, salt, and black pepper. Cook for 2 minutes while stirring to toast the spices.
Add the tomato paste and cook for another 2 minutes, ensuring the meat is well-coated.
Pour in the diced tomatoes with their juice and beef broth. Stir well to combine.
Add the kidney beans and black beans to the pot, stirring to incorporate.
Toss in the bay leaf.
Bring the chili to a gentle simmer. Lower the heat to medium-low, cover, and cook for 60 minutes, stirring occasionally.
Remove the cover and simmer for an additional 15 minutes to allow the chili to thicken slightly. Adjust seasoning to taste.
Remove the bay leaf before serving. Your chili is ready to enjoy!
Nutrition Facts
Calories |
3775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.2 g | 285% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 8487 mg | 369% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 81.5 g | 291% | |
| Total Sugars | 45.6 g | ||
| Protein | 221.0 g | 442% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 886 mg | 68% | |
| Iron | 48.9 mg | 272% | |
| Potassium | 7752 mg | 165% | |
*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.
