River Run Chili
Dive into a bowl of bold, flavor-packed comfort with our River Run Chili—a hearty, smoky, and slightly spicy blend that’s perfect for game day, family dinners, or cozy nights in. This recipe takes classic chili to the next level with the rich combination of ground beef and chorizo sausage, paired with tender kidney and black beans, and elevated by a hint of cocoa powder for depth. Seasoned with chipotle chili powder, smoked paprika, and cumin, every bite is infused with robust, Tex-Mex-inspired flavor. Slow-simmered to perfection, this chili develops a thick, satisfying texture and is finished with customizable toppings like shredded cheddar cheese, sour cream, and fresh cilantro. Ready in just over an hour, this six-serving crowd-pleaser is a comforting classic reinvented to excite your taste buds. Perfect for chili lovers craving something hearty and smoky!
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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 (80/20 blend)
- 0.5 pound chorizo sausage, casing removed
- 28 ounces diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1.5 cups beef broth
- 2 teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon cocoa powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 0.5 cup shredded cheddar cheese (optional for topping)
- 0.5 cup sour cream (optional for topping)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.
Sauté the diced onion for 3-4 minutes until it begins to soften. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Add the ground beef and chorizo sausage to the pot. Cook until browned, using a wooden spoon to break up any clumps, about 7-8 minutes. Drain excess fat if needed.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Add the diced tomatoes, red kidney beans, black beans, and beef broth to the pot. Stir to combine.
Mix in the chipotle chili powder, ground cumin, dried oregano, smoked paprika, cocoa powder, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 40-45 minutes. Stir occasionally to prevent sticking and allow the flavors to meld.
Taste the chili and adjust the seasoning, adding more salt or spices if desired.
Ladle the chili into bowls and top with fresh cilantro, shredded cheddar cheese, or sour cream as desired.
Serve hot and enjoy your hearty River Run Chili!
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 7.8 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1167 mg | 25% | |
*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.
