Perfect Competition Chili
Warm up your kitchen with Perfect Competition Chili, a hearty, flavor-packed recipe that's destined to be a winner at any gathering. This one-pot wonder combines tender ground beef, a duo of kidney and black beans, and a rich tomato base infused with a medley of aromatic spices like chili powder, cumin, and paprika. The secret lies in letting the chili simmer to perfection, allowing the flavors to meld into a robust, savory masterpiece. Ready in just over an hour and perfect for feeding a crowd, this chili is as versatile as it is delicious—customize it with toppings like creamy sour cream, shredded cheese, or fresh green onions for added flair. Whether you're hosting a friendly chili cook-off or looking for a cozy weeknight meal, this satisfying recipe promises bold flavor in every bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 units garlic cloves, minced
- 1 pound ground beef
- 28 ounces diced tomatoes, canned
- 15 ounces tomato sauce, canned
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- as needed sour cream (optional, for topping)
- as needed shredded cheese (optional, for topping)
- as needed chopped green onions (optional, for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes (with their juices), tomato sauce, drained kidney beans, drained black beans, and beef broth. Stir well to combine.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings as needed. Add more chili powder or cayenne pepper for extra heat, if desired.
Serve the chili hot, topped with optional sour cream, shredded cheese, and chopped green onions, if desired.
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 7609 mg | 331% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 39.3 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 859 mg | 66% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 6550 mg | 139% | |
*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.
