Gringo Chili
Satisfy your comfort food cravings with this hearty and flavorful Gringo Chili recipe, a true crowd-pleaser perfect for game days or cozy weeknights! Packed with seasoned ground beef, tender kidney and pinto beans, and a rich tomato base, this chili gets its vibrant flavor from bold spices like chili powder, cumin, and smoked paprika. A touch of beef broth enhances the depth of the dish, while garnishes like sour cream, shredded cheddar cheese, and green onions take it to the next level. Ready in about an hour, this one-pot wonder is both simple to prepare and bursting with robust, savory goodness. Whether served on its own or paired with freshly baked cornbread, Gringo Chili is a comforting classic the whole family will love. Keywords: Gringo Chili recipe, easy chili, one-pot chili, ground beef chili, hearty chili, family-friendly comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes (undrained)
- 15 ounces canned kidney beans (drained and rinsed)
- 15 ounces canned pinto beans (drained and rinsed)
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- sour cream (optional, for garnish)
- shredded cheddar cheese (optional, for garnish)
- chopped green onions (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon. Once fully cooked, remove the beef from the pot and set aside. Drain any excess grease if necessary.
In the same pot, add the diced onion and cook for 3-5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Return the cooked ground beef to the pot and mix with the onions and garlic.
Add the canned diced tomatoes (with their juice), kidney beans, pinto beans, and beef broth to the pot. Stir to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to distribute the spices evenly.
Bring the mixture to a simmer over medium-high heat, 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 before serving.
Serve the Gringo Chili warm, topped with sour cream, shredded cheddar cheese, and chopped green onions if desired.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 4.1 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 781 mg | 17% | |
*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.
