Coats Colony Spicy Chili
Dive into the bold, fiery flavors of Coats Colony Spicy Chili, a hearty and satisfying dish that’s perfect for spice lovers and comfort food enthusiasts alike. This recipe features a mouthwatering combination of ground beef and smoky chorizo sausage, simmered to perfection with a medley of diced vegetables, kidney and black beans, and a blend of bold spices like smoked paprika, cumin, and chili powder. A touch of minced jalapeño adds just the right amount of heat, with optional cayenne pepper for those who dare to turn up the spice. Simmered in a rich tomato and beef broth base, this chili is irresistibly thick, robust, and packed with flavor in every spoonful. Serve it piping hot with fresh cilantro, sour cream, and melted cheddar for a comforting meal that’s perfect for game day, potlucks, or cozy nights in. Keywords: spicy chili recipe, ground beef chili, chorizo chili, easy chili recipe, comfort food ideas.
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Recipe Information
Ingredients
- 1 pound Ground beef (80% lean)
- 0.5 pound Chorizo sausage
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Jalapeño, minced (seeds removed for less heat)
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper (optional for extra heat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 0.5 cup Sour cream (optional for serving)
- 1 cup Shredded cheddar cheese (optional for serving)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the ground beef and chorizo, breaking them up with a wooden spoon. Cook until browned, about 8 minutes. Drain excess fat if needed.
Add the diced onion, garlic, red bell pepper, and jalapeño to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables have softened.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
Add the crushed tomatoes, tomato paste, and beef broth. Stir well to combine.
Add the kidney beans and black beans. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 60 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if necessary. If the chili is too thick, add a splash of beef broth or water to reach your desired consistency.
Serve hot, garnished with fresh cilantro if desired. Add a dollop of sour cream and sprinkle shredded cheddar cheese on top for extra indulgence.
Nutrition Facts
Calories |
4119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.7 g | 325% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 8773 mg | 381% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 69.9 g | 250% | |
| Total Sugars | 44.3 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1613 mg | 124% | |
| Iron | 44.6 mg | 248% | |
| Potassium | 6760 mg | 144% | |
*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.
