My Special Chili
Dive into a bowl of comfort with My Special Chili – a hearty, flavorful dish that’s perfect for cozy dinners or game-day gatherings. This easy-to-make recipe combines tender ground beef, vibrant red bell peppers, and two types of hearty beans, all simmered in a rich, spiced tomato base. A blend of chili powder, cumin, smoked paprika, and a hint of cayenne creates layers of robust flavor, while a touch of tomato paste adds depth. Ready in under an hour, this one-pot meal is as convenient as it is delicious. Customize your bowl with garnishes like sour cream, shredded cheddar, and green onions for the ultimate chili experience. Perfect for meal prep or feeding a crowd, this chili is a satisfying, crowd-pleasing classic you’ll make again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 15 ounces diced tomatoes (canned)
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- optional sour cream (for garnish)
- optional shredded cheddar cheese (for garnish)
- optional chopped green onions (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and let it heat for 1 minute.
Add the ground beef to the pot. Cook, stirring occasionally, until browned and fully cooked through. Drain any excess grease if necessary.
Add the diced onion and red bell pepper to the pot. Cook for 5-7 minutes until the vegetables have softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Push the meat and vegetables to one side of the pot and add the tomato paste. Let it cook for 1-2 minutes to deepen the flavor, then stir it into the mixture.
Add the diced tomatoes (with their juices), kidney beans, black beans, and beef broth to the pot. Stir to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Stir well to mix the spices throughout the chili.
Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning if needed. Add more salt or spices to suit your preference.
Serve hot, topped with sour cream, shredded cheddar cheese, and chopped green onions if desired. Enjoy!
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 6078 mg | 264% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 65.7 g | 235% | |
| Total Sugars | 34.7 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 822 mg | 63% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 5624 mg | 120% | |
*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.
