Red Chili
Warm up your table with this bold and flavorful Red Chili recipe, a hearty classic bursting with savory spices and rich textures. This one-pot wonder combines tender ground beef, sweet sautéed onions, and a medley of spices—think chili powder, smoked paprika, and cumin—for a robust, smoky kick. Simmered with tangy diced tomatoes, creamy red kidney beans, and a splash of beef broth, this chili achieves the perfect balance of comforting richness and zesty heat. Optional garnishes like fresh cilantro, shredded cheddar cheese, and a dollop of sour cream elevate each bowl to a restaurant-quality experience. Ready in just an hour with simple pantry staples, this Red Chili is ideal for meal prep, cozy weeknight dinners, or game day feasts. Serve it alongside cornbread or tortilla chips for the ultimate crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 28 ounces canned diced tomatoes with juice
- 2 tablespoons canned tomato paste
- 15 ounces canned red kidney beans, drained and rinsed
- 1 cup beef broth
- 1 cup water
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- as needed shredded cheddar cheese (optional, for serving)
- as needed sour cream (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain any excess grease if necessary.
Stir in the canned diced tomatoes (with juice), tomato paste, red kidney beans, beef broth, and water.
Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings if needed. If the chili is too thick, add a splash of water or beef broth to reach your desired consistency.
Serve the red chili hot, topped with chopped cilantro, shredded cheddar cheese, and sour cream if desired.
Pair with cornbread or tortilla chips for a complete meal!
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 5698 mg | 248% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 31.9 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 719 mg | 55% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 4558 mg | 97% | |
*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.
