Just the Way We Like It Chili
Cozy up with a bowl of "Just the Way We Like It Chili," a hearty, flavor-packed dish that’s destined to become a family favorite. This savory chili combines tender ground beef, colorful bell peppers, and an aromatic blend of chili powder, cumin, smoked paprika, and oregano, creating a deeply satisfying base. Simmered to perfection with juicy tomatoes, kidney and black beans, sweet corn, and a touch of heat from optional cayenne, this recipe strikes the perfect balance between rich and zesty. Ready in under an hour, it’s an easy weeknight meal or game-day crowd-pleaser. Customize it with toppings like shredded cheddar, sour cream, and fresh cilantro for a warming, personalized touch. Perfect for six servings, this one-pot wonder is as comforting as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 28-ounce can diced tomatoes, with juices
- 2 tablespoons tomato paste
- 1.5 cups beef broth
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn kernels, drained
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground beef and cook until browned, about 5-7 minutes, breaking it up with a wooden spoon. Drain any excess grease if needed.
Add the diced onion, green bell pepper, and minced garlic to the pot. Cook for 4-5 minutes, stirring occasionally, until softened and fragrant.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes (with their juices), tomato paste, and beef broth. Stir to combine and bring the mixture to a simmer.
Add the kidney beans, black beans, and corn to the pot. Stir well.
Lower the heat to medium-low and let the chili simmer uncovered for 30 minutes, stirring occasionally, until it thickens to your desired consistency.
Taste and adjust seasoning, adding more salt, chili powder, or cayenne as needed.
Serve hot, garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
3192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4859 mg | 211% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 76.1 g | 272% | |
| Total Sugars | 61.1 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1085 mg | 83% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 7365 mg | 157% | |
*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.
