Prize Winning Chili
Warm up your taste buds with this Prize Winning Chili, a rich and hearty dish that's guaranteed to impress at any gathering. Packed with bold flavors from a blend of chili powder, smoked paprika, and cumin, this recipe combines tender ground beef, plump kidney and black beans, and a robust tomato base simmered to perfection. Featuring a touch of heat from optional crushed red pepper flakes, this chili is both comforting and customizable. With just 15 minutes of prep and a hands-off simmer, it’s an easy yet irresistible dinner for six. Top each bowl with sour cream, shredded cheddar cheese, and green onions for a finishing touch that adds creamy and tangy layers of flavor. Perfect for game days, chilly evenings, or family feasts, this award-worthy chili is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 pounds ground beef
- 28 ounces (1 can) diced tomatoes
- 16 ounces (1 can) tomato sauce
- 15 ounces (1 can, drained and rinsed) kidney beans
- 15 ounces (1 can, drained and rinsed) black beans
- 1.5 cups beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon (optional for heat) crushed red pepper flakes
- 0.5 cup (for garnish, optional) sour cream
- 0.5 cup (for garnish, optional) shredded cheddar cheese
- 0.25 cup (for garnish, optional) chopped green onions
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and garlic, and sauté for 4-5 minutes until softened and fragrant.
Add the ground beef to the pot, breaking it up with a wooden spoon, and cook until browned, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, black pepper, and crushed red pepper flakes (if using). Cook for 1-2 minutes to bloom the spices.
Add the diced tomatoes (with their juices), tomato sauce, kidney beans, black beans, and beef broth. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 45 minutes, stirring occasionally to prevent sticking.
Remove the lid and simmer for an additional 15-20 minutes to allow the chili to thicken.
Taste and adjust seasonings as needed. Add more salt, pepper, or spices to your preference.
Serve hot in bowls, and garnish with sour cream, shredded cheddar cheese, and chopped green onions, if desired.
Nutrition Facts
Calories |
8930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.4 g | 397% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 27646 mg | 1202% | |
| Total Carbohydrate | 1046.7 g | 381% | |
| Dietary Fiber | 384.0 g | 1371% | |
| Total Sugars | 92.4 g | ||
| Protein | 539.0 g | 1078% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4221 mg | 325% | |
| Iron | 126.3 mg | 702% | |
| Potassium | 5249 mg | 112% | |
*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.
