Mild but Rich Chili
Warm up your dinner table with this comforting and hearty recipe for *Mild but Rich Chili*. Perfectly balanced for those who prefer their chili flavorful but not too spicy, this dish combines ground beef and mild Italian sausage for a rich, meaty base. A symphony of spices like chili powder, smoked paprika, and cumin adds depth, while a touch of brown sugar rounds out the flavor beautifully. Packed with tender kidney and black beans, diced tomatoes, and a splash of beef broth, this chili is simmered to perfection for maximum richness. Ready in just over an hour and ideal for a cozy family meal, it's versatile enough to be topped with fresh cilantro, sour cream, or shredded cheddar for an extra layer of indulgence. Whether you're hosting a crowd or meal-prepping comfort food, this mild chili is bound to be a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground mild Italian sausage
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon brown sugar
- 1.5 teaspoons 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)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef and mild Italian sausage to the pot, breaking it up with a wooden spoon. Cook until browned, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Pour in the canned diced tomatoes, tomato sauce, drained kidney beans, drained black beans, and beef broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and cook for 45 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings as needed.
Serve hot, garnished with fresh cilantro, a dollop of sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 10.0 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1114 mg | 24% | |
*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.
