Slow Simmered Chili
Warm up your kitchen with this hearty and flavorful Slow Simmered Chili, a classic comfort food that's perfect for chilly evenings or game-day gatherings. Packed with tender ground beef, robust kidney and black beans, and a medley of aromatic spices like chili powder, smoked paprika, and cumin, this recipe delivers bold, well-rounded flavors in every bite. Simmered low and slow for two hours, this chili develops a rich, savory depth that’s hard to beat. Top it off with your choice of garnishes—shredded cheese, sour cream, fresh cilantro, or a squeeze of lime—for a customizable bowl of deliciousness. Easy to make and even better the next day, this one-pot wonder is a crowd-pleaser you'll come back to again and again. Perfect for meal prep, potlucks, or simply warming up on a cold night!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 whole bay leaf
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 0.5 cup shredded cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 4 wedges lime wedges (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 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the tomato paste and cook for another minute, stirring to combine.
Pour in the canned diced tomatoes (with their juice) and the broth, stirring to bring everything together.
Add the drained kidney beans and black beans, and stir to combine.
Toss in the bay leaf and bring the chili to a simmer.
Lower the heat to low, cover, and simmer for 90 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Serve hot in bowls with optional garnishes like shredded cheese, sour cream, chopped cilantro, and lime wedges on the side.
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 6508 mg | 283% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 77.9 g | 278% | |
| Total Sugars | 43.4 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1305 mg | 100% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 6221 mg | 132% | |
*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.
