Midwest Best Chili
Get ready to warm your soul with the hearty flavors of Midwest Best Chili, a classic comfort food recipe packed with rich, savory ingredients perfect for any occasion. This crowd-pleaser features seasoned ground beef, tender green bell peppers, and aromatic garlic, perfectly balanced with a medley of diced tomatoes, tomato sauce, and two types of beans for a robust, protein-packed base. Bold spices like chili powder, cumin, and paprika infuse every bite with depth, while optional cayenne pepper adds a customizable heat level. Simmered to perfection in beef broth, this chili is wonderfully thick and flavorful. Serve it steaming hot with shredded cheddar cheese, a dollop of tangy sour cream, and a sprinkle of green onions for a comforting bowl that’s perfect for game day, potlucks, or cozy weeknight dinners. With just 15 minutes of prep and a simmer that fills your kitchen with irresistible aromas, this Midwest-inspired chili is a guaranteed hit!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large, diced onion
- 1 large, diced green bell pepper
- 4 cloves, minced garlic
- 28 ounces (1 can) diced tomatoes
- 15 ounces (1 can) tomato sauce
- 15 ounces (1 can, rinsed and drained) red kidney beans
- 15 ounces (1 can, rinsed and drained) black beans
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons (optional for heat) cayenne pepper
- 2 teaspoons, or to taste salt
- 1 teaspoon ground black pepper
- 1 cup beef broth
- 1 tablespoon olive oil
- 1 cup shredded (optional, for garnish) cheddar cheese
- 0.5 cup (optional, for garnish) sour cream
- 3 tablespoons sliced (optional, for garnish) green onions
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, about 6-8 minutes, breaking it up into crumbles as it cooks. Drain any excess fat and set the beef aside.
In the same pot, add the diced onion and green bell pepper. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Return the cooked ground beef to the pot.
Add the can of diced tomatoes (with juice), tomato sauce, kidney beans, black beans, beef broth, chili powder, cumin, paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.
Stir the mixture well to combine all ingredients.
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 60-90 minutes, stirring occasionally.
Taste and adjust seasoning with additional salt or spices if needed.
Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and sliced green onions if desired.
Nutrition Facts
Calories |
3515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.8 g | 309% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 9567 mg | 416% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 50.4 g | ||
| Protein | 209.3 g | 419% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1290 mg | 99% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 5475 mg | 116% | |
*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.
