Dinosaur Chili
Dive into the bold and hearty flavors of Dinosaur Chili, a crowd-pleasing one-pot wonder that’s equal parts comforting and adventurous. Packed with a savory duo of ground beef and pork, vibrant bell peppers, and a medley of kidney and pinto beans, this recipe is elevated by a rich blend of bold spices and a secret twist—dark chocolate—for a layer of complex flavor that keeps you coming back for more. The slow-simmering process allows the ingredients to meld beautifully, creating a robust, smoky chili perfect for weeknight dinners, tailgate parties, or cozy nights in. Top it off with shredded cheddar, a dollop of tangy sour cream, or a sprinkle of fresh cilantro for the ultimate finish. This hearty chili recipe is easy to make, packed with protein, and bursting with flavor—a must-try for chili lovers everywhere!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium bell peppers, chopped (assorted colors)
- 3 garlic cloves, minced
- 28 ounces canned diced tomatoes
- 6 ounces tomato paste
- 2 cups beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ounce dark chocolate, grated or chopped
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- optional sour cream (optional, for topping)
- optional shredded cheddar cheese (optional, for topping)
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and ground pork, breaking the meat apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat and transfer the meat to a plate.
In the same pot, add the diced onion and chopped bell peppers. Sauté for 5 minutes, until softened.
Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
Return the browned meat to the pot. Stir in the chili powder, ground cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 2 minutes to toast the spices and enhance their flavor.
Pour in the canned diced tomatoes, tomato paste, and beef broth, stirring to combine.
Add the kidney beans and pinto beans to the pot. Bring the chili to a simmer, then reduce the heat to low.
Cover the pot partially with a lid and allow the chili to simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking.
In the last 10 minutes of cooking, stir in the grated dark chocolate. This will add a rich depth of flavor and balance the spices.
Taste the chili and adjust seasoning with additional salt or spices if needed.
Serve hot with optional toppings such as sour cream, shredded cheddar cheese, and fresh cilantro.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 13.6 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 209 mg | 16% | |
| Iron | 9.1 mg | 50% | |
| Potassium | 1562 mg | 33% | |
*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.
