I Call It Chili
Cozy up with a hearty bowl of “I Call It Chili,” a flavor-packed dish that brings comfort and bold spices together in perfect harmony. This robust chili recipe is a one-pot wonder, featuring tender ground beef, a medley of kidney and black beans, and a savory tomato base spiked with chili powder, smoked paprika, and cayenne pepper for just the right kick. Sautéed onions, bell peppers, and garlic add a savory depth, while beef broth ensures a luscious, thick consistency. Ready in just an hour, this easy chili is perfect for weeknight dinners or game-day gatherings. Customize your bowl with fresh cilantro, sour cream, shredded cheddar cheese, and a squeeze of lime for a burst of brightness. Perfect for feeding a crowd or meal-prepping for the week, this chili will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 28-ounce can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- sour cream (optional, for serving)
- shredded cheddar cheese (optional, for serving)
- lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper. Sauté for 4-5 minutes, or until the vegetables have softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat if necessary.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes (including the juices), tomato paste, and beef broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
Stir in the kidney beans and black beans. Cook for another 10-15 minutes uncovered, allowing the chili to thicken slightly.
Taste and adjust seasoning as needed.
Serve the chili hot in bowls with optional toppings like fresh cilantro, sour cream, shredded cheddar cheese, and lime wedges.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 7.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1003 mg | 21% | |
*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.
