Gages Chili
Warm up your table with Gage’s Chili—a hearty, flavor-packed recipe bursting with bold spices and comforting ingredients. This robust chili combines savory ground beef and pork with tender kidney and black beans, all simmered in a rich tomato base infused with chili powder, smoky paprika, and aromatic cumin. Perfect for weeknight dinners or game-day feasts, Gage’s Chili delivers crowd-pleasing flavors in just over an hour. Customize your bowl with toppings like zesty cilantro, creamy sour cream, or a sprinkle of sharp cheddar cheese, and pair it with crusty bread or tortilla chips for the ultimate comfort meal. Simple to prepare yet irresistibly satisfying, this chili is destined to become a household favorite year-round.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 1 pound ground pork
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 whole bay leaf
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
- 0.25 cup sliced green onions (optional, for garnish)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium heat.
Add olive oil and diced onion to the pot. Sauté for 3-4 minutes until the onion becomes soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until it is browned and no longer pink, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Cook for 1-2 minutes to toast the spices and deepen their flavor.
Add the canned diced tomatoes, tomato sauce, and beef broth to the pot, stirring to combine.
Add the kidney beans, black beans, and bay leaf. Stir everything together and bring the mixture to a gentle boil.
Reduce the heat to low and let the chili simmer uncovered for about 40-45 minutes, stirring occasionally to prevent sticking. Adjust the seasoning with additional salt or spices, if needed.
Remove and discard the bay leaf before serving.
Serve hot, garnished with fresh cilantro, sour cream, shredded cheddar cheese, and sliced green onions, if desired. Enjoy with crusty bread or tortilla chips on the side.
Nutrition Facts
Calories |
4495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.2 g | 349% | |
| Saturated Fat | 102.3 g | 512% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 8066 mg | 351% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 79.6 g | 284% | |
| Total Sugars | 55.9 g | ||
| Protein | 277.6 g | 555% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1532 mg | 118% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 7383 mg | 157% | |
*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.
