Silver Palate Jalapeno Chili
Spice up your dinner menu with Silver Palate Jalapeño Chili, a bold and flavorful twist on classic chili that’s perfect for cozy nights or game-day gatherings. This hearty, one-pot wonder combines tender ground beef, two types of beans, and fire-roasted tomatoes to create a robust base bursting with texture and taste. Finely chopped jalapeños bring the perfect kick of heat, balanced beautifully by a secret ingredient—dark chocolate—that adds a touch of velvety richness. Infused with aromatic spices like cumin, smoked paprika, and oregano, this chili is simmered to perfection for a depth of flavor that’s truly irresistible. Finish it off with fresh cilantro, a dollop of sour cream, and optional shredded cheddar for the ultimate comforting meal. Ready in under an hour and packed with protein, this jalapeño chili is guaranteed to warm you from the inside out!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 units garlic cloves, minced
- 1 pound lean ground beef
- 3 units jalapeño peppers, finely chopped (seeds removed for less heat)
- 28 ounces canned diced tomatoes (fire-roasted, if available)
- 15 ounces canned red kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup beef or chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 ounce dark chocolate, finely chopped
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.25 cup sour cream (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 sauté for 4-5 minutes, until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked through, about 6-8 minutes.
Stir in the chopped jalapeño peppers and cook for 2 minutes, letting them release their heat and flavor.
Add the canned diced tomatoes, drained kidney beans, black beans, and broth to the pot. Stir to combine thoroughly.
Season with chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to distribute the spices.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
Add the finely chopped dark chocolate to the chili and stir until melted and fully incorporated. This adds depth and richness to the flavor.
Taste and adjust seasoning, adding more salt or spice as needed.
Serve the chili hot, garnished with fresh cilantro and a dollop of sour cream. Sprinkle shredded cheddar cheese on top, if desired.
Nutrition Facts
Calories |
2549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 5702 mg | 248% | |
| Total Carbohydrate | 234.9 g | 85% | |
| Dietary Fiber | 70.5 g | 252% | |
| Total Sugars | 44.8 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1048 mg | 81% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 4455 mg | 95% | |
*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.
