Hearty Beef Chilli
Warm up any gathering with our **Hearty Beef Chili**—a one-pot wonder brimming with bold flavors and nourishing ingredients. This classic chili recipe features tender ground beef, a vibrant medley of red and green bell peppers, and a perfectly balanced blend of spices like chili powder, cumin, and paprika to create layers of smoky, savory heat. Simmered with hearty beans, juicy diced tomatoes, and rich beef broth, this dish is a comforting crowd-pleaser that’s ready in just over an hour. Garnish with fresh cilantro for a burst of freshness, and don’t forget the sour cream and shredded cheddar cheese for a creamy, indulgent topping. Perfect for game day, family dinners, or meal prepping, this satisfying chili is as versatile as it is delicious! **Keywords**: beef chili recipe, hearty chili with beans, easy ground beef chili, spicy chili with toppings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 units garlic cloves, minced
- 1 pound ground beef
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 28-ounce can diced tomatoes
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 cup beef broth
- 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)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
Add the minced garlic and sauté for another 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef to the pot. Cook, stirring occasionally, until the beef is browned and no longer pink, about 7 to 8 minutes.
Add the red and green bell peppers to the pot and cook for another 5 minutes until they start to soften.
Stir in the chili powder, cumin, paprika, cayenne pepper, oregano, salt, and black pepper. Mix well to coat the beef and vegetables with the spices.
Add the tomato paste and stir to combine, cooking for an additional 2 minutes.
Pour in the diced tomatoes with their juice, kidney beans, black beans, and beef broth. Stir until all ingredients are thoroughly mixed.
Bring the mixture to a simmer. Lower the heat to maintain a gentle simmer and cook uncovered for 35-40 minutes, stirring occasionally, until the chili thickens to your desired consistency.
Taste and adjust seasoning with more salt and pepper if necessary.
Serve the chili hot, garnished with chopped cilantro, if desired, and topped with sour cream and shredded cheddar cheese for added richness.
Nutrition Facts
Calories |
3030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 5214 mg | 227% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 79.6 g | 284% | |
| Total Sugars | 48.2 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1382 mg | 106% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 6542 mg | 139% | |
*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.
