Oakwood Feed Store Chili Con Carne
Warm your soul with a bowl of Oakwood Feed Store Chili Con Carne, a hearty and flavorful classic that’s perfect for cozy nights or game-day gatherings. This rich, slow-simmered chili is packed with seasoned ground beef, tender beans, and a smoky, spicy blend of chili powder, cumin, and paprika, with an optional touch of dark chocolate for a surprising depth of flavor. Enhanced by sautéed onions, red bell peppers, and garlic, and simmered in a robust tomato and beef broth base, this chili transforms just a handful of simple ingredients into a pot of pure comfort. Serve it piping hot with your favorite garnishes—like shredded cheese, sour cream, or fresh cilantro—and pair it with crusty bread or rice for a meal that’s as satisfying as it is delicious. Perfect for feeding a crowd, this recipe delivers bold, authentic chili flavor in every irresistible bite.
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Recipe Information
Ingredients
- 2 pounds ground beef (preferably 80/20)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic cloves, minced
- 3 tablespoons tomato paste
- 28 ounces diced tomatoes (with juices)
- 2 cups beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 0.25 teaspoons ground cayenne pepper (or to taste)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 ounce dark chocolate (optional, for richness)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and allow it to heat up.
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink, approximately 6-8 minutes. Drain off any excess fat if necessary and set the beef aside.
In the same pot, add the diced onion and red bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Return the cooked ground beef to the pot. Add the diced tomatoes (with juices), beef broth, kidney beans, pinto beans, chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Mix well to combine.
Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for approximately 1.5 to 2 hours, stirring occasionally to prevent sticking. Allow the flavors to meld and the chili to thicken.
If using, stir in the dark chocolate during the last 10 minutes of cooking. It will enhance the depth of flavor without making the chili taste like chocolate.
Taste the chili and adjust seasonings as needed. Add more salt, pepper, or spices to your preference.
Serve the chili hot, optionally garnished with shredded cheese, sour cream, diced onions, or fresh cilantro. Enjoy with crusty bread or over rice if desired.
Nutrition Facts
Calories |
3639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.6 g | 253% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 8625 mg | 375% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 53.1 g | ||
| Protein | 219.4 g | 439% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 633 mg | 49% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 7524 mg | 160% | |
*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.
