Reno Red Chili
Dive into the bold, irresistible flavors of Reno Red Chili, a hearty and savory dish perfect for any occasion. This rich, slow-simmered chili is crafted with a flavorful blend of ground beef, ground pork, and a medley of spices like chili powder, cumin, and smoked paprika, delivering a deep, smoky heat in every bite. Juicy diced tomatoes with green chiles, hearty kidney and pinto beans, and a touch of cayenne pepper round out the robust base, while optional toppings like shredded cheddar, fresh cilantro, and sour cream add the perfect finishing touch. Ready in under two hours, Reno Red Chili is a one-pot wonder ideal for cozy family dinners, game-day gatherings, or your next potluck. Whether served straight from the pot or with a side of cornbread, this chili recipe is guaranteed to be a crowd-pleaser!
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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
- 1 pound ground pork
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes with green chiles (undrained)
- 15 ounces crushed tomatoes
- 2 cups beef broth
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper
- 15 ounces dark kidney beans (rinsed and drained)
- 15 ounces pinto beans (rinsed and drained)
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 0.5 cup shredded cheddar cheese (optional for garnish)
- 0.25 cup sour cream (optional for garnish)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring frequently, until translucent.
Add the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 8-10 minutes. Drain excess fat if necessary.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly while mixing with the meat.
Add the diced tomatoes with green chiles, crushed tomatoes, and beef broth. Stir to combine.
Stir in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
After 45 minutes, stir in the kidney beans and pinto beans. Simmer uncovered for an additional 20-30 minutes, allowing the flavors to meld and the chili to thicken.
Taste and adjust seasoning as needed with additional salt or spices.
Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and/or a dollop of sour cream if desired.
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.7 g | 305% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 8250 mg | 359% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 67.5 g | 241% | |
| Total Sugars | 36.0 g | ||
| Protein | 265.2 g | 530% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1200 mg | 92% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 6289 mg | 134% | |
*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.
