National Tortilla Chip and Chili Day Crock Stove Top
Celebrate bold flavors and cozy comfort with the "National Tortilla Chip and Chili Day Crock Stove Top" recipe, a one-pot wonder perfect for weeknights or festive gatherings. This hearty stovetop chili combines seasoned ground beef, tender beans, and zesty diced tomatoes, all simmered with a medley of spices like chili powder, cumin, and paprika for a smoky kick. Finished with crunchy tortilla chips and optional toppings like creamy sour cream, melty cheddar cheese, and fresh cilantro, this dish delivers the perfect balance of texture and taste. Ready in just an hour, it’s a crowd-pleaser ideal for honoring chili lovers and tortilla chip fans alike. Perfect for game days, potlucks, or an easy dinner night, this recipe guarantees satisfaction in every bite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces diced tomatoes (with juice)
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 cup beef or chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces tortilla chips
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 0.25 cup chopped fresh cilantro (optional, for garnish)
Instructions
Heat 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 from the pot and return the cooked beef to the stovetop.
Add the diced onion and minced garlic to the pot. Cook until the onion is softened and fragrant, about 3-4 minutes, stirring occasionally.
Stir in the diced tomatoes (with their juice), kidney beans, black beans, and tomato paste.
Add the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Mix well to combine all the flavors.
Pour in the beef or chicken broth and stir to incorporate. Bring the mixture to a boil, then reduce the heat to low and allow the chili to simmer uncovered for 30 minutes, stirring occasionally.
Taste the chili and adjust the seasoning with salt or additional spices if needed.
Once the chili has thickened and the flavors are well-blended, remove it from the heat.
Serve the chili warm with tortilla chips on the side. Top with optional garnishes like shredded cheddar cheese, sour cream, and fresh cilantro, if desired.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 8.1 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1068 mg | 23% | |
*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.
