Midwest Chili
Cozy up with a hearty bowl of Midwest Chili, a robust and flavor-packed classic that’s sure to warm you from the inside out. This crowd-pleasing recipe combines perfectly seasoned ground beef, tender beans, and a medley of savory spices like chili powder, cumin, and smoked paprika for an irresistible depth of flavor. Fresh bell peppers, onion, and garlic add aromatic richness, while a slow simmer melds everything into a thick, satisfying chili that’s perfect for cool evenings or festive game-day gatherings. Garnished with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of green onions, this one-pot wonder is made to impress. Serve with buttery cornbread or crunchy crackers for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 pounds ground beef (80/20 blend)
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 4 cloves garlic cloves, minced
- 28 ounces diced tomatoes (with juice)
- 15 ounces tomato sauce
- 15 ounces red kidney beans, rinsed and drained
- 15 ounces pinto beans, rinsed and drained
- 2 cups beef broth
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 dash dash of cayenne pepper (optional)
- 2 tablespoons vegetable oil
- as needed shredded cheddar cheese (for garnish)
- as needed sour cream (for garnish)
- as needed chopped green onions (for garnish)
- optional crackers or cornbread (to serve)
Instructions
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef to the pot and cook until browned and fully cooked, about 8-10 minutes. Break the beef into crumbles with a wooden spoon. Drain excess grease if needed.
Stir in the diced onion, green bell pepper, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and optional cayenne pepper. Stir well to coat the beef and vegetables with the spices. Cook for 1-2 minutes to toast the spices and intensify their flavor.
Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine.
Add the kidney beans and pinto beans to the pot. Stir gently to incorporate.
Reduce the heat to low, cover the pot, and let the chili simmer for 60 minutes, stirring occasionally to prevent sticking.
Uncover the pot and let the chili simmer for an additional 20-30 minutes to thicken, depending on your desired consistency.
Taste the chili and adjust seasonings as needed, adding more salt, pepper, or spices to taste.
Serve the chili hot with your choice of shredded cheddar cheese, sour cream, and chopped green onions as garnishes. Pair with crackers or cornbread if desired.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 12.7 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1707 mg | 36% | |
*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.
