Pleas N Chili
Warm up your kitchen and your taste buds with "Pleas N Chili," a hearty and flavor-packed chili recipe that’s perfect for cozy gatherings or weeknight dinners. This easy-to-make dish features a deliciously spiced blend of ground beef, tender beans, and vibrant veggies simmered in a rich tomato base. Infused with classic chili seasonings like chili powder, cumin, and paprika, with a touch of cayenne for a gentle kick, this chili strikes the perfect balance between comfort and bold flavors. Ready in just an hour, it’s a satisfying, one-pot meal that serves six and pairs beautifully with crusty bread or a warm cornbread muffin. Top it off with shredded cheddar, sour cream, and a sprinkle of fresh cilantro for a customizable dish everyone will love. Whether you're hosting game day or looking for the ultimate weeknight staple, "Pleas N Chili" is a surefire crowd-pleaser that hits all the right notes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Once the oil is hot, add the ground beef. Cook until browned, breaking it up into small pieces with a spoon, about 5-7 minutes. Remove any excess grease, if needed.
Add the diced onion, garlic, and red bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Pour in the crushed tomatoes, tomato paste, and beef broth. Stir well to combine.
Add the kidney beans and black beans to the pot. Stir everything together.
Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasonings, adding more salt, pepper, or spices if desired.
Serve the chili hot in bowls, garnished with chopped cilantro. Optionally, top with shredded cheddar cheese and sour cream for extra richness.
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4318 mg | 188% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 41.6 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1005 mg | 77% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 6216 mg | 132% | |
*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.
