Numero Uno Chili Con Carne with Beans
Dive into the bold and hearty flavors of Numero Uno Chili Con Carne with Beans, a rich and satisfying one-pot wonder that’s perfect for weeknight dinners or game day gatherings. This classic chili recipe features tender ground beef, vibrant bell peppers, and a medley of kidney and pinto beans simmered in a deeply flavorful tomato-based broth. Infused with smokiness from paprika, a kick of spice from chili powder, and an optional hint of cocoa for added depth, this dish is a true crowd-pleaser. Ready in just over an hour, this chili is the ultimate comfort food, garnished with fresh cilantro, creamy sour cream, and melty cheddar cheese for the perfect finishing touch. Whether you’re craving a hearty bowl of chili or looking for an easy, protein-packed meal, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1.5 pounds ground beef
- 2 medium bell peppers, diced (any color)
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1.5 cups beef broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cocoa powder (optional, for depth of flavor)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 0.5 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream (for serving)
- 1 cup shredded cheddar cheese (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and diced bell peppers to the pot. Cook for 5–7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.
Add the ground beef to the pot. Cook while breaking it apart with a wooden spoon, until browned and no longer pink, about 8–10 minutes. Drain any excess fat if needed.
Stir in the tomato paste, ground cumin, chili powder, smoked paprika, oregano, cocoa powder (if using), salt, black pepper, and red pepper flakes (if using). Cook for 1–2 minutes to toast the spices.
Pour in the canned diced tomatoes and beef broth. Bring the mixture to a gentle simmer.
Add the drained kidney beans and pinto beans to the pot. Stir well to combine.
Reduce the heat to low and cover the pot with a lid. Allow the chili to simmer for 40–50 minutes, stirring occasionally, until the flavors deepen and the consistency thickens.
Taste the chili and adjust the seasoning with additional salt or spices if needed.
Ladle the chili into bowls and garnish with chopped fresh cilantro. Serve with sour cream and shredded cheddar cheese on top, if desired.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 9.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1144 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.
