Elementary School Chili
Take a trip down memory lane with this hearty and nostalgic Elementary School Chili! Packed with classic ingredients like ground beef, diced tomatoes, kidney and pinto beans, and a medley of warming spices, this recipe delivers the comforting flavors you remember from the lunchroom, but with a homemade touch. Diced onion, green bell pepper, and garlic add a fresh depth of flavor, while a slow simmer ensures every bite is rich and satisfying. Ready in just an hour and perfect for weeknight dinners or potlucks, this chili is versatile enough to serve on its own or alongside cornbread and crackers. Don’t forget to top it with shredded cheddar cheese, sour cream, and green onions for a nostalgic finish that will transport you straight back to simpler times. This beginner-friendly recipe is a crowd-pleaser, perfect for feeding the whole family!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 cloves minced garlic
- 15 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water or beef broth
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat over medium-high heat and cook the ground beef, breaking it apart with a wooden spoon, until browned. This takes about 5-7 minutes. Drain any excess fat.
Add the diced onion, green bell pepper, and minced garlic to the pot with the ground beef. Stir frequently and cook for 3-5 minutes, or until the vegetables soften.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their flavor.
Add the canned diced tomatoes, tomato sauce, kidney beans, pinto beans, and water (or beef broth). Stir to combine all the ingredients evenly.
Bring the chili to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
Adjust the seasoning to taste, adding more salt or chili powder if desired.
Serve the chili warm with optional garnishes like shredded cheddar cheese, sour cream, and chopped green onions. Pair it with crackers or cornbread for an authentic elementary school-inspired meal!
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5778 mg | 251% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 35.8 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 996 mg | 77% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 5575 mg | 119% | |
*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.
