Hot and Hearty Ohio Chili Con Carne with Beans
Warm up with a comforting bowl of Hot and Hearty Ohio Chili Con Carne with Beans, a robust and flavor-packed chili recipe that’s perfect for cold nights and game day gatherings. This Midwest-inspired dish brings together tender ground beef, a medley of kidney and black beans, and the rich flavors of chili powder, cumin, and paprika, all simmered to perfection in a tomato-infused broth. Fresh bell peppers, onions, and garlic add a savory depth, while optional cayenne pepper brings just the right amount of heat for spice lovers. Ready in just over an hour, this one-pot meal is easy to prepare and ideal for feeding a crowd. Top it off with a dollop of sour cream, shredded cheddar cheese, and sliced green onions for a customizable finish that satisfies every craving. Perfect for cozy family dinners or casual entertaining, this Ohio-style chili is sure to become a go-to comfort food favorite!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 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
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- sour cream (optional for topping)
- shredded cheddar cheese (optional for topping)
- sliced green onions (optional for topping)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and cook until it is browned and no longer pink, breaking it apart with a wooden spoon as it cooks. Drain any excess fat and set the beef aside on a plate.
In the same pot, add the diced onion, garlic, green bell pepper, and red bell pepper. Sauté for 5–7 minutes until the vegetables are softened and the onions are translucent.
Return the cooked ground beef to the pot. Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1–2 minutes to toast the spices.
Add the canned diced tomatoes, tomato sauce, kidney beans, black beans, and beef broth. Stir to combine all the ingredients evenly.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning with additional salt and spices if needed.
Serve hot in bowls, topped with sour cream, shredded cheddar cheese, and sliced green onions if desired.
Nutrition Facts
Calories |
3920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.8 g | 300% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 8000 mg | 348% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 84.2 g | 301% | |
| Total Sugars | 59.2 g | ||
| Protein | 227.4 g | 455% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1051 mg | 81% | |
| Iron | 44.9 mg | 249% | |
| Potassium | 8508 mg | 181% | |
*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.
