Jailhouse Chili
Warm, hearty, and packed with bold flavors, Jailhouse Chili is the ultimate comfort food that's ready in just 45 minutes. This robust one-pot recipe combines tender ground beef (or turkey) with a medley of beans, diced tomatoes, and a perfectly spiced blend of chili powder, cumin, and paprika for a smoky, savory kick. Simmered with a splash of broth for richness, this chili delivers a thick and satisfying texture that will have everyone reaching for seconds. Customize it with your favorite toppings like shredded cheese, sour cream, or green onions for a personalized touch. Ideal for easy weeknight dinners, game-day feasts, or meal prep, this foolproof chili recipe is both simple to make and irresistibly delicious.
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Recipe Information
Ingredients
- 1 pound ground beef (or ground turkey)
- 1 large onion, diced
- 3 cloves garlic, minced
- 15 ounces canned diced tomatoes (with juice)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef broth (or chicken broth)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (or any cooking oil)
- n/a toppings (optional: shredded cheese, sour cream, chopped green onions)
Instructions
Heat a large pot or Dutch oven over medium-high heat and add the olive oil.
Once the oil is hot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Add the ground beef (or turkey) to the pot, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, paprika, cayenne pepper (optional), salt, and black pepper. Cook for 1 minute to bloom the spices.
Add the tomato paste and stir well to coat the mixture evenly.
Pour in the beef (or chicken) broth, canned diced tomatoes (with juice), kidney beans, and black beans. Stir everything together to combine.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. Stir occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or spices if needed.
Serve hot in bowls. Add optional toppings like shredded cheese, sour cream, or chopped green onions for extra flavor.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 5634 mg | 245% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 22.8 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 4991 mg | 106% | |
*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.
