Picante Chili
Dive into a bold and hearty bowl of Picante Chili, a flavor-packed dish that combines the richness of ground beef, the smoky depth of spices like smoked paprika and cumin, and the satisfying texture of black and kidney beans. This classic one-pot recipe features aromatic garlic, sweet red bell peppers, and a kick of heat from jalapeño and optional cayenne pepper, making it perfect for spice lovers. Simmered to perfection in a robust tomato base, this chili achieves the ideal balance between savory and spicy. Whether topped with fresh cilantro, a dollop of sour cream, or a sprinkle of shredded cheddar cheese, Picante Chili serves as a comforting meal for weeknight dinners or game-day gatherings. Ready in about an hour and serving up to six, it’s a crowd-pleaser that’s sure to warm you from the inside out!
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Recipe Information
Ingredients
- 1 pound Ground beef (85/15 lean-to-fat ratio)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Jalapeño, finely chopped (seeds removed for less heat)
- 1 28-ounce can Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 cup Beef or chicken stock
- 1 15-ounce can Black beans, rinsed and drained
- 1 15-ounce can Kidney beans, rinsed and drained
- 1.5 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground coriander
- 1 teaspoon Oregano (dried)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Cayenne pepper (optional, for extra heat)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- to taste Sour cream (optional, for serving)
- to taste Shredded cheddar cheese (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the diced onion to the pot and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the pot. Using a wooden spoon, break it into crumbles and cook until browned, about 6-8 minutes. Drain excess fat if necessary.
Toss in the diced red bell pepper and jalapeño, stirring to combine. Cook for another 3 minutes to slightly soften the peppers.
Stir in the tomato paste and cook for 1 minute to caramelize slightly, enhancing its flavor.
Add the crushed tomatoes, beef or chicken stock, black beans, and kidney beans to the pot, stirring to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, ground coriander, oregano, salt, black pepper, and cayenne pepper if using. Stir well to evenly distribute the spices.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally to prevent sticking.
Remove the lid and simmer for an additional 10 minutes to thicken the chili to your desired consistency.
Taste and adjust seasoning if needed, adding more salt, black pepper, or spices to your preference.
Serve the chili hot, garnished with fresh cilantro, and enjoy with optional toppings such as sour cream or shredded cheddar cheese.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4815 mg | 209% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 18.9 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 626 mg | 48% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3738 mg | 80% | |
*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.
