El Cid Chili
Indulge in the bold and aromatic flavors of El Cid Chili, a hearty one-pot wonder that's perfect for cozy evenings or game-day gatherings. This rich and flavorful chili recipe strikes the perfect balance of smoky, savory, and slightly sweet notes, thanks to its unique spice blend of smoked paprika, ground cinnamon, and a hint of cayenne. Packed with tender ground beef, vibrant bell peppers, and a duo of protein-rich black and kidney beans, it’s simmered to perfection in a savory tomato and beef broth base. Ready in just over an hour, this comforting chili is ideal for feeding a crowd, with garnishes like fresh parsley, melted cheese, and creamy sour cream taking it to the next level. Whether served with cornbread, rice, or simply on its own, El Cid Chili is a showstopping dish that’s sure to warm up your table. Keywords: El Cid Chili recipe, hearty chili, smoky chili, one-pot meal, chili with beans, comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic cloves, minced
- 1.5 pounds ground beef
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 0.25 teaspoons cayenne pepper (optional)
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1.5 cups beef broth
- 15 ounces drained and rinsed black beans
- 15 ounces drained and rinsed kidney beans
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 cup shredded cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper, cooking for 5-7 minutes or until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat if necessary.
Stir in the paprika, cumin, oregano, cinnamon, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Add the tomato paste and mix well, cooking for another minute.
Pour in the crushed tomatoes and beef broth, stirring to combine.
Stir in the black beans and kidney beans, then season with salt and black pepper.
Bring the chili to a simmer, then reduce the heat to low and cover. Let it cook for 45 minutes, stirring occasionally.
Taste and adjust seasonings if needed, adding more salt or spices to your preference.
Serve hot, garnished with fresh parsley, shredded cheese, and sour cream if desired. Enjoy!
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 5041 mg | 219% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 65.2 g | 233% | |
| Total Sugars | 45.0 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1525 mg | 117% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5531 mg | 118% | |
*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.
