Really Old Fashioned Chili with Salsa Cruda

Nutriscore Rating: 71/100

Warm up with a comforting bowl of Really Old Fashioned Chili with Salsa Cruda, a hearty, slow-simmered classic packed with robust flavors and a fresh twist. This recipe combines tender ground beef, smoky spices like cumin and paprika, and hearty kidney beans, all simmered to perfection in a rich tomato base. What sets this chili apart is the vibrant salsa cruda—a zesty mix of ripe tomatoes, red onion, jalapeño, lime juice, and fresh cilantro—that adds a refreshing, tangy contrast to the robust warmth of the chili. Ready in just under two hours, this comforting dish is perfect for chilly evenings and serves up beautifully with cornbread or tortilla chips. Easy to make and bursting with flavor, it’s a nostalgic nod to traditional chili recipes with a modern, fresh topping twist that will leave your taste buds wanting more.

Recipe Information

• Prep Time: 20 min
• Cook Time: 1 hr 30 min
• Total Time: 1 hr 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 2 tablespoons olive oil
• 2 pounds ground beef
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 28 ounces canned diced tomatoes (fire-roasted if available)
• 1 cup beef broth
• 15 ounces kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)
• 2 ripe tomatoes, finely chopped (for salsa cruda)
• 1 small red onion, finely diced (for salsa cruda)
• 1 jalapeño, seeded and minced (for salsa cruda)
• 1 lime, juiced (for salsa cruda)
• 2 tablespoons fresh cilantro, chopped (for salsa cruda)
• 0.25 teaspoon salt (for salsa cruda)

📝 Instructions

9 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8-10 minutes. Drain any excess grease if needed.

3. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

5. Add the canned diced tomatoes, beef broth, kidney beans, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine.

6. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 60-75 minutes, stirring occasionally, until the chili is thickened and flavors are melded.

7. While the chili simmers, prepare the salsa cruda. In a small bowl, combine the chopped tomatoes, red onion, jalapeño, lime juice, cilantro, and salt. Toss to combine and set aside.

8. Once the chili is ready, taste and adjust seasoning if necessary.

9. Serve the chili hot, topped with a generous spoonful of salsa cruda and a sprinkle of fresh cilantro. Optionally, pair with cornbread or tortilla chips.

Nutrition Facts

1 serving (1966.7g)

Calories		2852
% Daily Value*
Total Fat		191.8 g	246%
	Saturated Fat	69.3 g	346%
	Polyunsaturated Fat	2.7 g
Cholesterol		642 mg	214%
Sodium		4724 mg	205%
Total Carbohydrate		113.1 g	41%
	Dietary Fiber	33.7 g	120%
	Total Sugars	15.7 g
Protein		184.5 g	369%
Vitamin D		0.0 mcg	0%
Calcium		354 mg	27%
Iron		28.3 mg	157%
Potassium		4698 mg	100%

*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.

Source of Calories

Fat: 1726 cal (59.2%%)

Protein: 738 cal (25.3%%)

Carbs: 452 cal (15.5%%)