K Jon Chili
Warm up your taste buds with the hearty and flavorful K Jon Chili, a robust dish that's perfect for cold nights or casual gatherings. This one-pot wonder combines the bold flavors of ground beef and pork, a medley of colorful bell peppers, and a smoky blend of spices like chili powder, cumin, and smoked paprika. Packed with protein-rich kidney and black beans, juicy diced tomatoes, and a touch of heat from optional cayenne pepper, this chili is a comforting balance of spice and savoriness. Simmered to perfection with a splash of beef broth for added depth, it’s both satisfying and easy to customize. Top it off with sour cream, shredded cheddar, fresh cilantro, or crispy tortilla chips for a crowd-pleasing meal that’ll have everyone coming back for seconds. Ready in just over an hour, this K Jon Chili is your go-to recipe for a cozy, homemade feast.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 28 ounces canned diced tomatoes (with juice)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 3 tablespoons tomato paste
- 2 cups beef broth
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 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)
- tortilla chips (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and bell peppers to the pot. Sauté for 5-7 minutes, until softened.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Push the vegetables to one side of the pot. Add the ground beef and ground pork to the empty side and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 7-8 minutes.
Drain any excess fat from the pot, if necessary, then mix the meat and vegetables together.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the tomato paste to the pot and stir to combine. Cook for 2 minutes to deepen its flavor.
Pour in the canned diced tomatoes (with juice) and beef broth, and bring the mixture to a gentle simmer.
Lower the heat to medium-low and stir in the kidney beans and black beans.
Cover the pot partially with a lid and let the chili simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning as needed. If you prefer a thicker chili, let it simmer uncovered for an additional 15-20 minutes.
Serve hot, garnished with fresh cilantro, sour cream, shredded cheddar cheese, or tortilla chips, as desired.
Nutrition Facts
Calories |
4132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.5 g | 301% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 7744 mg | 337% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 75.0 g | 268% | |
| Total Sugars | 41.1 g | ||
| Protein | 272.0 g | 544% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1125 mg | 87% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 6702 mg | 143% | |
*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.
