Cooking Challenge Chili
Dive into the hearty, flavor-packed world of "Cooking Challenge Chili," a perfect culinary adventure for spice lovers and comfort food enthusiasts alike. This bold, crowd-pleasing recipe combines tender ground beef, vibrant bell peppers, and a duo of hearty kidney and black beans, all simmered in a deeply savory blend of chili powder, cumin, and paprika. Balanced with tangy diced tomatoes, rich tomato paste, and a touch of cayenne heat, this chili is slow-simmered to perfection for a robust, warming dish. Garnish with fresh cilantro, creamy sour cream, and melty shredded cheddar for the ultimate chili experience. Ready in just over an hour, this 6-serving recipe is ideal for game-day gatherings, potlucks, or cozy family dinners. Whether you're mastering your chili game or taking on a delicious cooking challenge, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 1 pound ground beef
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 15-ounce can kidney beans
- 1 15-ounce can black beans
- 1 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Dice the onion and mince the garlic cloves. Add them to the pot and sauté for 3-4 minutes, or until softened and fragrant.
Add the ground beef to the pot. Cook while breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
Dice the green and red bell peppers, then add them to the pot. Sauté for an additional 3-4 minutes.
Rinse and drain the kidney beans and black beans. Add them to the pot, along with the diced tomatoes, tomato paste, and chicken broth. Stir to combine.
Add the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to incorporate the spices evenly.
Reduce the heat to low, cover the pot, and allow the chili to simmer for 30 minutes. Stir occasionally to prevent sticking.
Taste and adjust seasonings if needed. For more heat, add a pinch of cayenne pepper or additional chili powder.
Serve the chili hot, garnished with freshly chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 10.3 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 920 mg | 20% | |
*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.
