Second Day Chili
Experience the ultimate comfort food with "Second Day Chili," a hearty and flavor-packed dish that gets better with time. This classic recipe combines tender ground beef and pork with a robust blend of spices, smoky paprika, and a touch of brown sugar for a balanced, savory sweetness. Simmered to perfection with hearty beans, juicy diced tomatoes, and rich beef broth, this chili is designed to develop even deeper, more satisfying flavors after a night in the fridge. Perfect for a cozy family dinner or meal prep, this make-ahead chili is easy to reheat and serve, topped with fresh cilantro, creamy sour cream, and melty cheddar cheese for the ultimate comfort food experience. Great for game days, potlucks, or a filling weeknight dinner, this dish will quickly become a go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 units garlic cloves, minced
- 1 pound ground beef
- 1 pound ground pork
- 28 ounces canned diced tomatoes
- 16 ounces canned tomato sauce
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 unit bay leaf
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.25 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef and ground pork to the pot, breaking it up with a spoon. Cook until browned and no pink remains, about 8-10 minutes. Drain any excess grease, if needed.
Stir in the chili powder, ground cumin, paprika, smoked paprika, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Add the canned diced tomatoes (with juice), tomato sauce, drained beans, beef broth, and brown sugar. Stir well to combine.
Tuck in the bay leaf and bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally.
Uncover the pot and continue simmering for another 30 minutes to thicken the chili and concentrate the flavors. If it gets too thick, add a splash of water or beef broth.
Remove the bay leaf and taste the chili, adjusting the seasoning with additional salt or spices if needed.
Allow the chili to cool completely, then store it in an airtight container in the refrigerator overnight to let the flavors meld.
When ready to serve, reheat the chili over medium heat until warmed through. Serve topped with fresh cilantro, sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
4398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.0 g | 336% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 8063 mg | 351% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 78.1 g | 279% | |
| Total Sugars | 62.3 g | ||
| Protein | 266.0 g | 532% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1399 mg | 108% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 7233 mg | 154% | |
*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.
