The Ultimate Chili
Bold, hearty, and packed with flavor, The Ultimate Chili is your go-to recipe for the perfect comfort food. This rich, savory chili combines tender ground beef, two types of beans, and a medley of aromatic spices like chili powder, cumin, and paprika to achieve a deep, smoky profile that warms with every bite. Slow-simmered with fresh vegetables, diced tomatoes, and beef broth, its thick, satisfying texture is enhanced by the optional addition of cayenne for a spicy edge. Ready in just over an hour, this versatile recipe is ideal for feeding a crowd, whether served with cornbread or tortilla chips and garnished with sour cream, shredded cheddar, and green onions. Perfect for game days, family gatherings, or cold evenings, The Ultimate Chili is an irresistible blend of bold flavors and hearty comfort—truly a masterpiece in a bowl.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1 pound ground beef (80% lean)
- 2 cans canned diced tomatoes (14.5 ounces each)
- 3 tablespoons tomato paste
- 1 cup beef broth
- 1 can canned kidney beans, drained and rinsed
- 1 can canned black beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- sour cream (for serving, optional)
- shredded cheddar cheese (for serving, optional)
- green onions, sliced (for garnish, optional)
- tortilla chips or cornbread (for serving, optional)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and let it heat until shimmering.
Add the diced onion and bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables start to soften.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until it is browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
Add the diced tomatoes, tomato paste, beef broth, kidney beans, and black beans. Stir to combine.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes. Stir occasionally to prevent sticking.
Taste and adjust seasoning if needed. Add more salt, pepper, or spices according to your preference.
Serve the chili warm with your choice of toppings such as sour cream, shredded cheddar cheese, or green onions. Pair with tortilla chips or cornbread for a complete meal.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 8.0 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1061 mg | 23% | |
*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.
