The First Chili We Ever Made
Comforting, hearty, and bursting with flavor, "The First Chili We Ever Made" is a timeless recipe that combines tender ground beef, two types of beans, and a medley of aromatic spices for a rich and satisfying meal. Perfectly simmered to meld the smoky, savory flavors of chili powder, cumin, and smoked paprika, this chili is thickened with tomato paste and brightened with fresh garlic and diced tomatoes. It's a one-pot wonder that takes just an hour from prep to table, making it an ideal choice for cozy weeknight dinners or casual gatherings. Customize it with optional garnishes like chopped cilantro, sour cream, or shredded cheddar cheese for an extra burst of flavor. Whether you’re serving a hungry family or hosting a relaxed get-together, this chili is sure to become a crowd favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 units garlic cloves, minced
- 1 pound ground beef
- 28 ounces canned diced tomatoes (with juice)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- as needed sour cream (optional, for serving)
- as needed shredded cheddar cheese (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 7 minutes. Drain excess fat if necessary.
Stir in the canned diced tomatoes (with their juice), kidney beans, black beans, and tomato paste.
Pour in the beef broth, then add chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until the chili thickens and flavors meld together.
Taste and adjust seasoning as needed with more salt, pepper, or spices.
Serve hot in bowls. Garnish with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 6290 mg | 273% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 31.8 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 860 mg | 66% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 5809 mg | 124% | |
*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.
