Sinfully Satisfying Chili
Dive into a bowl of pure comfort with this Sinfully Satisfying Chili, a hearty crowd-pleaser packed with bold spices and wholesome ingredients. Perfectly simmered to infuse rich flavors, this chili combines tender ground beef, a medley of black and kidney beans, and the smoky sweetness of paprika and chili powder. A touch of brown sugar balances the heat, while fresh cilantro, shredded cheddar, and creamy sour cream provide the ultimate finishing touches. Ready in just one hour, this one-pot wonder is ideal for busy weeknights or game-day feasts. Whether you like it mild or with a cayenne kick, this recipe guarantees a soul-warming meal that’s both easy to make and utterly irresistible. Keywords: hearty chili recipe, easy weeknight dinner, one-pot chili, spicy beef chili, comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 bell pepper (any color), diced
- 4 garlic cloves, minced
- 1 pound ground beef
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper (optional for heat)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon brown sugar
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 cup shredded cheddar cheese (optional for serving)
- 0.5 cup 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 bell pepper. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pot. Cook and crumble it with a wooden spoon, stirring occasionally, until browned and fully cooked, about 6-8 minutes. Drain any excess grease if needed.
Stir in the chili powder, cumin, smoked paprika, ground cayenne pepper, dried oregano, salt, black pepper, and brown sugar. Cook for 1-2 minutes to toast the spices and deepen their flavor.
Add the canned diced tomatoes, tomato paste, black beans, kidney beans, and beef broth. Stir well to combine.
Bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, stirring occasionally.
Taste the chili and adjust the seasoning with additional salt or spices as needed.
Serve the chili hot, garnished with chopped fresh cilantro. Add shredded cheddar cheese and a dollop of sour cream on top if desired.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 9.2 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1019 mg | 22% | |
*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.
