Dynamite Chili with Beans
Get ready to spice up your dinner routine with this hearty and flavorful Dynamite Chili with Beans! Bursting with bold spices like chili powder, cumin, and paprika, this one-pot wonder combines savory ground beef, tender kidney and black beans, and a medley of diced tomatoes and tomato sauce. Perfectly balanced with a hint of heat from crushed red pepper and cayenne, this chili simmers to perfection in just over an hour, filling your kitchen with irresistible aromas. Easy to customize with toppings like fresh cilantro, sour cream, and shredded cheddar cheese, it’s ideal for game days, cozy weeknights, or any time you’re craving comfort food with a kick. Serve it warm, and watch it become a family favorite! Keywords: hearty chili recipe, chili with beans, spicy chili, comfort food, easy one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon crushed red pepper flakes
- 0.25 teaspoon cayenne pepper
- 1 can diced tomatoes (14.5 oz can)
- 1 can tomato sauce (15 oz can)
- 1 cup beef broth
- 1 can kidney beans (15 oz can), drained and rinsed
- 1 can black beans (15 oz can), drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 tablespoons sour cream (optional, for topping)
- 0.5 cup shredded cheddar cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain excess grease if necessary.
Add the diced onion, red bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the chili powder, ground cumin, paprika, crushed red pepper flakes, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes, tomato sauce, beef broth, kidney beans, and black beans. Stir to combine.
Season the chili with salt, black pepper, and sugar. Mix well and bring the chili to a boil.
Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed. Add more crushed red pepper or cayenne for extra heat.
Serve the chili hot, garnished with fresh cilantro, a dollop of sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 7.6 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 832 mg | 18% | |
*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.
