Sunday Chili
Cozy up with a big bowl of hearty Sunday Chili, the ultimate comfort food for family dinners or game day gatherings. Packed with bold flavors, this one-pot wonder combines tender ground beef, two types of beans, and a rich tomato base spiced with chili powder, smoked paprika, and cayenne pepper for just the right kick. Freshly diced onion, bell peppers, and garlic add layers of flavor, while a low and slow simmer ensures a deeply satisfying, melt-in-your-mouth texture. This easy-to-follow recipe takes just 15 minutes to prep, making it perfect for lazy Sunday afternoons. Top it off with shredded cheddar, a dollop of sour cream, and a sprinkle of fresh cilantro for a restaurant-worthy presentation. Perfect for feeding a crowd or meal prepping, this chili pairs beautifully with cornbread or tortilla chips.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 28 ounces (1 can) diced tomatoes
- 2 tablespoons tomato paste
- 15 ounces (1 can) kidney beans, drained and rinsed
- 15 ounces (1 can) black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- 2 tablespoons fresh cilantro, chopped (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 green bell pepper to the pot and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon as it cooks.
Drain any excess grease from the pot, if necessary.
Stir in the diced tomatoes, tomato paste, kidney beans, black beans, and beef broth.
Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, black pepper, and bay leaf to the pot. Stir well to combine.
Bring the chili to a gentle boil over medium-high heat, then reduce the heat to low.
Cover the pot and let the chili simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning, if needed. Remove the bay leaf before serving.
Ladle the chili into bowls and garnish with chopped cilantro. Optionally, top with sour cream and shredded cheddar cheese.
Serve hot and enjoy!
Nutrition Facts
Calories |
6153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4850 mg | 211% | |
| Total Carbohydrate | 1068.7 g | 389% | |
| Dietary Fiber | 397.4 g | 1419% | |
| Total Sugars | 38.5 g | ||
| Protein | 404.0 g | 808% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2982 mg | 229% | |
| Iron | 113.4 mg | 630% | |
| Potassium | 17296 mg | 368% | |
*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.
