Mean Chef Chili
Dive into a bowl of hearty comfort with this Mean Chef Chili, a bold and flavorful take on a classic favorite. Packed with tender ground beef, a medley of kidney and black beans, and a robust blend of spices like chili powder, smoked paprika, and cayenne, this recipe delivers the perfect balance of smoky heat and savory richness. Simmered to perfection with tomatoes, bell peppers, and a hint of brown sugar, it’s a deeply satisfying dish that’s ideal for game day, family dinners, or a cozy night in. Top it off with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream for the ultimate chili experience. With just 15 minutes of prep and a slow simmer to let the flavors meld, this recipe is as easy as it is delicious. Perfect for chili lovers searching for bold, homemade flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1.5 pounds ground beef (80% lean)
- 1.5 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 can crushed tomatoes (28 oz can)
- 1 can diced tomatoes (14.5 oz can)
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 tablespoon brown sugar
- 1 leaf bay leaf
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for serving)
- 0.25 cup sour cream (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, for 6-8 minutes or until browned. Drain excess fat if needed.
Season the beef mixture with kosher salt, ground black pepper, chili powder, cumin, smoked paprika, and cayenne pepper. Stir well to coat the beef and vegetables in the spices.
Stir in the crushed tomatoes, diced tomatoes, tomato paste, and beef or chicken broth.
Add the drained kidney beans and black beans to the pot, along with the brown sugar and bay leaf.
Bring the chili to a simmer over medium-high heat. Once it starts to bubble, reduce the heat to low.
Cover the pot and let the chili simmer for 60-75 minutes, stirring occasionally to prevent sticking. Remove the bay leaf before serving.
Taste the chili and adjust seasoning with additional salt or spices as needed.
Serve hot, garnished with fresh cilantro, shredded cheddar cheese, and sour cream if desired.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 11.7 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1243 mg | 26% | |
*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.
