Grand Prize Chili
Get ready to impress with this hearty and award-worthy Grand Prize Chili! Packed with bold spices, tender ground beef, and a flavorful mix of kidney and black beans, this classic chili recipe is the ultimate comfort food. Perfectly simmered for over an hour, every spoonful bursts with layers of rich, smoky, and slightly fiery flavors, thanks to a blend of chili powder, cumin, smoked paprika, and optional cayenne pepper. A touch of sugar balances the heat, while toppings like shredded cheddar, creamy sour cream, and fresh green onions elevate each bowl to restaurant-quality status. Ready in just under two hours, this easy-to-follow chili recipe is ideal for game days, potlucks, or cozy family dinners. Serve it up with your favorite crusty bread or cornbread, and watch it disappear! Keywords: chili recipe, ground beef chili, classic chili, best chili recipe, hearty chili.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 large green bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 15 ounces kidney beans, drained and rinsed
- 15 ounces 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
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 cup shredded cheddar cheese (for serving)
- 1 cup sour cream (for serving)
- 2 tablespoons green onions, chopped (for garnish)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and heat until shimmering.
Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 7-8 minutes. Drain any excess grease and set the beef aside.
In the same pot, add the diced onion and bell pepper. Cook until softened, about 5 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Return the cooked beef to the pot. Add the crushed tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
Season the chili with chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, black pepper, and sugar.
Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 60 minutes. Stir occasionally to prevent sticking.
Taste the chili and adjust seasoning if needed. Simmer for an additional 15-20 minutes to let the flavors meld.
Serve the chili in bowls topped with shredded cheddar cheese, sour cream, and chopped green onions. Enjoy!
Nutrition Facts
Calories |
4367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.9 g | 350% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 7416 mg | 322% | |
| Total Carbohydrate | 239.2 g | 87% | |
| Dietary Fiber | 70.7 g | 252% | |
| Total Sugars | 55.4 g | ||
| Protein | 253.9 g | 508% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1785 mg | 137% | |
| Iron | 45.2 mg | 251% | |
| Potassium | 7971 mg | 170% | |
*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.
