The Chiliest Chili
Get ready to warm up with "The Chiliest Chili," a hearty, flavor-packed dish that’s the ultimate comfort food for chili enthusiasts. This recipe combines tender ground beef and optional pork with a robust mix of spices, including chili powder, smoked paprika, and a touch of cayenne for the perfect balance of heat. Simmered to perfection with tomatoes, two types of beans, and rich beef broth, this chili boasts a depth of flavor that only gets better with time. Finish it off with vibrant garnishes like fresh cilantro, creamy sour cream, and melty shredded cheddar, plus a zesty squeeze of lime. Perfect for game day, family dinners, or cozy nights in, this one-pot wonder is easy to make, full of protein, and wildly satisfying. Whether you’re serving it up as is or pairing it with cornbread, "The Chiliest Chili" is bound to become your go-to recipe for bold, comforting flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground pork (optional)
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 0.5 teaspoons cayenne pepper (adjust to taste)
- 2 teaspoons dried oregano
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (for garnish)
- 0.5 cup sour cream (for garnish)
- 4 lime wedges (for serving)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef (and pork, if using) to the pot. Break it up with a wooden spoon and cook until browned, about 8 minutes. Drain any excess fat, if needed.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the canned diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
Add the chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, salt, black pepper, and bay leaf. Mix well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 1 hour, stirring occasionally.
Taste and adjust seasoning as needed with more salt, pepper, or spices.
Remove the bay leaf before serving.
Ladle the chili into bowls and garnish with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream. Serve with lime wedges on the side.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 7.2 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 230 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1123 mg | 24% | |
*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.
