Tried and True Chili
Warm up your kitchen with this rich, hearty "Tried and True Chili" recipe—a comforting classic perfect for weeknight dinners or game-day gatherings! Featuring tender ground beef, a medley of savory spices like smoked paprika and chili powder, and a satisfying blend of kidney and black beans, this one-pot wonder delivers layers of bold, smoky flavor in every bite. The addition of green bell pepper, garlic, and a touch of sugar balance the dish beautifully, while the simmering sauce of diced tomatoes and beef broth creates an irresistibly thick and hearty base. Ready in just over an hour, this easy homemade chili is customizable with your favorite toppings like shredded cheese, sour cream, or green onions for a personal touch. Perfect for feeding a crowd or meal prepping for the week, this tried-and-true recipe is sure to become a staple in your kitchen repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 large green bell pepper
- 4 garlic cloves
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1 teaspoons dried oregano
- 0.5 teaspoons cayenne pepper
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 28 ounces diced tomatoes
- 15 ounces tomato sauce
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1.5 cups beef broth
- 1 tablespoon sugar
- optional toppings (cheese, sour cream, green onions, etc.)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it into small pieces with a wooden spoon. Once cooked, remove the beef and set it aside, draining any excess grease if needed.
In the same pot, add the diced onion and chopped green bell pepper. Cook for 5-7 minutes, or until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Return the cooked ground beef to the pot and mix in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to evenly coat the meat and vegetables with the spices.
Pour in the diced tomatoes, tomato sauce, beef broth, and sugar. Stir to combine.
Add the kidney beans and black beans, stirring them into the mixture.
Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 45 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if necessary. If the chili is too thick, you can add more beef broth or water to reach your desired consistency.
Serve warm with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions. Enjoy!
Nutrition Facts
Calories |
3680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.9 g | 273% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 6351 mg | 276% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 79.7 g | 285% | |
| Total Sugars | 55.6 g | ||
| Protein | 226.5 g | 453% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 982 mg | 76% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 6960 mg | 148% | |
*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.
