Frosty Nights Chili
Warm up chilly evenings with a bowl of hearty and flavorful Frosty Nights Chili. This comforting recipe combines tender ground beef, vibrant bell peppers, and a smoky blend of chili powder, cumin, and paprika for a rich depth of flavor. Simmered to perfection with hearty beans, juicy tomatoes, and a touch of heat from diced jalapeño, this one-pot wonder is ready in just one hour—perfect for busy weeknights or cozy weekends. Garnished with fresh cilantro and optionally topped with sour cream and sharp cheddar, it’s an inviting, customizable meal that will have everyone coming back for seconds. Whether you're hosting a casual gathering or craving a satisfying dinner, this chili is your ultimate cold-weather companion!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 large bell pepper, diced (any color)
- 1 small jalapeño, seeded and minced
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (canned, with juices)
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 1.5 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- optional sour cream (for serving)
- optional shredded cheddar cheese (for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain excess fat if needed.
Add the diced onion, garlic, bell pepper, and jalapeño to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and deepen the flavor.
Pour in the diced tomatoes, kidney beans, black beans, and beef broth. Stir everything to combine.
Add the chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir well to distribute the spices.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let the chili cook for 25-30 minutes, stirring occasionally.
Taste the chili and adjust the seasonings as needed, adding more salt, pepper, or spices to your liking.
Serve the chili hot in bowls, garnished with fresh cilantro. Add a dollop of sour cream and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 4830 mg | 210% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 69.8 g | 249% | |
| Total Sugars | 47.6 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 882 mg | 68% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 6362 mg | 135% | |
*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.
