Minnesota Chili
Warm up your kitchen and your taste buds with Minnesota Chili, a hearty and comforting take on the classic dish, perfect for cold-weather cravings. This recipe combines tender ground beef, a robust blend of spices, and a medley of beans, creating a rich and satisfying flavor profile. The addition of brown sugar adds a touch of sweetness, balancing the smoky paprika and earthy cumin for an unforgettable bowl of chili. Simmered with canned tomatoes and a splash of broth, this easy-to-make dish is ready in under an hour, making it ideal for busy weeknights or game-day gatherings. Optional frozen corn kernels add a pop of texture and sweetness, while customizable toppings like shredded cheese or sour cream bring the whole dish to life. Whether you’re serving it straight from a Dutch oven or as leftovers the next day, Minnesota Chili is guaranteed to be a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1 tablespoon brown sugar
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen corn kernels (optional)
- 1 tablespoon olive oil
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess grease if needed.
Add the diced onion and cook until it softens, about 3 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Stir in the chili powder, paprika, cumin, salt, and black pepper. Let the spices toast for 30 seconds to release their flavors.
Add the tomato paste and stir to coat the beef and onions. Cook for another 1-2 minutes.
Pour in the canned diced tomatoes (with their juices) and the broth. Stir to combine.
Add the kidney beans, black beans, and brown sugar. Stir well and bring the mixture to a boil.
Reduce the heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
If using, stir in the corn kernels during the last 10 minutes of cooking.
Taste the chili and adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or green onions.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 12.2 g | 43% | |
| Total Sugars | 9.0 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 967 mg | 21% | |
*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.
