Down Home Chili
Cozy up with a hearty bowl of Down Home Chili, a classic comfort food that’s bursting with bold flavors and soul-warming ingredients. Perfectly seasoned ground beef pairs with a vibrant medley of kidney and black beans, tender onions, and bell peppers, all simmered in a rich tomato and beef broth base infused with chili powder, cumin, and a hint of paprika. This one-pot wonder is not only easy to make in under an hour but also ideal for feeding a crowd with its satisfying, well-rounded flavors. Don’t forget to pile on the garnishes—sharp cheddar cheese, creamy sour cream, and fresh green onions—to elevate each spoonful. Whether it's for a family dinner, game day, or meal prep, this homemade chili recipe delivers a perfectly balanced savory and smoky goodness that feels like a warm hug in a bowl.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (85% lean)
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 15-ounce can diced tomatoes (with juice)
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1.5 cups beef broth
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 cup cheddar cheese, shredded (for garnish)
- 0.5 cup sour cream (for garnish)
- 3 stalks green onions, sliced (for garnish)
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
Remove the beef from the pot and drain excess fat if needed. Set aside.
In the same pot, lower the heat to medium and add the diced onion and green bell pepper. Cook until softened, about 5 minutes.
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
Add the browned ground beef back to the pot, then stir in the diced tomatoes, kidney beans, black beans, and beef broth.
Sprinkle in the chili powder, ground cumin, paprika, oregano, sugar, salt, black pepper, and crushed red pepper flakes (if using). Stir to combine.
Bring the chili to a gentle boil, then reduce the heat to low and cover. Let it simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed, adding more salt or spices to personal preference.
Serve hot with garnishes like shredded cheddar cheese, sour cream, and sliced green onions.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 7.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 230 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 983 mg | 21% | |
*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.
