Docs Chili
Warm up your weeknights with Doc's Chili, a hearty, flavor-packed dish that's perfect for cozy family dinners or game-day gatherings. This one-pot recipe combines tender ground beef, a colorful medley of sautéed onions and red bell peppers, and a dynamic blend of spices like chili powder, cumin, and paprika. Simmered to perfection with juicy diced tomatoes, protein-rich kidney and black beans, and a hint of cayenne for optional heat, this chili delivers both comfort and bold flavor in every bite. Ready in just one hour and easily customizable with toppings like sour cream, shredded cheddar, or fresh cilantro, Doc's Chili is the ultimate crowd-pleaser for any occasion. With easy prep and satisfying results, it's your go-to recipe for classic homemade chili.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef (80% lean)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional for heat)
- 2 cans canned diced tomatoes (14.5 oz)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 can canned kidney beans, drained and rinsed (15 oz)
- 1 can canned black beans, drained and rinsed (15 oz)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- as needed sour cream (optional for serving)
- as needed shredded cheddar cheese (optional for serving)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a wooden spoon, until browned and no longer pink, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, paprika, oregano, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices and enhance their flavors.
Add the canned diced tomatoes (with their juice), tomato paste, and beef broth. Stir to combine.
Add the kidney beans and black beans to the pot. Stir well and season with salt and black pepper.
Bring the chili to a simmer and then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning with additional salt or spices if needed.
Serve hot in bowls and garnish with chopped cilantro, sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 5402 mg | 235% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 47.4 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 622 mg | 48% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4230 mg | 90% | |
*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.
