Papa Likes It Chili
Warm, hearty, and packed with bold flavors, "Papa Likes It Chili" is the ultimate comfort food for chili lovers. This one-pot wonder features tender ground beef, a medley of beans, and fresh aromatics like garlic, onion, and green bell pepper, all simmered in a rich, spiced tomato base infused with chili powder, smoked paprika, and cumin. With its customizable heat level—thanks to a touch of optional cayenne pepper—and a generous simmer that melds the flavors beautifully, this chili is a guaranteed crowd-pleaser. Top it with melty cheddar cheese, creamy sour cream, and crisp green onions for a satisfying finish. Perfect for game days, family dinners, or meal prepping, this easy chili recipe delivers soul-soothing satisfaction in under 90 minutes. Serve it with cornbread or tortilla chips for the ultimate chili experience!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large green bell pepper, diced
- 4 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes
- 6 ounces tomato paste
- 1 cup beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 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)
- 1 cup shredded cheddar cheese (for topping)
- 0.5 cup sour cream (for topping)
- 0.25 cup sliced green onions (for topping)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat.
Add olive oil and heat until shimmering. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess fat if necessary.
Push the cooked beef to one side of the pot. Add the chopped onion, diced green bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
Stir the beef and vegetables together, then add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and optional cayenne pepper. Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes (with their juices), tomato paste, and beef broth. Stir to combine.
Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Add the drained and rinsed kidney beans and black beans to the pot. Stir to incorporate and cook for an additional 20 minutes, allowing the flavors to meld.
Taste and adjust seasoning as needed, adding more salt or spices to suit your preference.
Ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and sliced green onions, if desired.
Serve hot with your favorite sides, such as cornbread or tortilla chips!
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 11.4 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 290 mg | 22% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1364 mg | 29% | |
*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.
