Family Favorite Chili
Warm up your week with our "Family Favorite Chili," a hearty, flavor-packed dish that's perfect for cozy nights and big appetites. This easy-to-make chili combines tender ground beef, savory onions, and a medley of red kidney and black beans, all simmered in a spiced tomato base brimming with chili powder, cumin, and a hint of cayenne for just the right kick. Featuring a quick 15-minute prep time and a rich, simmered-to-perfection cooking process, this recipe is a crowd-pleaser that's perfect for family dinners or game day gatherings. Serve it alongside cornbread, over fluffy rice, or topped with shredded cheddar cheese, sour cream, and fresh cilantro for an irresistible finish. Whether you're craving comfort food or looking for a go-to chili recipe, this one is guaranteed to become a family tradition!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 pounds ground beef
- 28 ounces diced tomatoes (canned, with juices)
- 8 ounces tomato sauce
- 15 ounces red kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup beef broth
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the ground beef to the pot and cook until fully browned, breaking it apart with a wooden spoon. Drain any excess fat, if necessary.
Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth.
Add the red kidney beans and black beans, stirring to combine.
Mix in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to evenly distribute the spices.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally.
Taste and adjust seasonings as needed. If the chili is too thick, add a little more beef broth to achieve your desired consistency.
Serve hot, topped with chopped cilantro, shredded cheddar cheese, or a dollop of sour cream, if desired. Enjoy with cornbread or over rice for a complete meal.
Nutrition Facts
Calories |
4236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.9 g | 331% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 8158 mg | 355% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 69.0 g | 246% | |
| Total Sugars | 54.1 g | ||
| Protein | 241.4 g | 483% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1308 mg | 101% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 7254 mg | 154% | |
*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.
