U P North Chili
Warm up your table with a big bowl of "U P North Chili," a hearty, flavor-packed dish inspired by the comforting fare of northern kitchens. This robust chili combines tender ground beef, a trio of beans (kidney and black beans), and vibrant veggies like diced onion and green bell pepper for a wholesome, satisfying meal. Infused with a savory blend of spices—think smoky paprika, earthy cumin, and a touch of optional cayenne for heat—this chili simmers to perfection in just over an hour. The addition of beef broth and canned tomatoes creates a rich, velvety base, while tomato paste intensifies the flavor. Perfect for game day, family dinners, or even meal prep, this chili is easy to customize with classic garnishes like shredded cheddar, sour cream, and green onions. Whether served solo or paired with cornbread, "U P North Chili" delivers a soul-warming bite perfect for chilly evenings.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- shredded cheddar cheese (optional, for garnish)
- sour cream (optional, for garnish)
- chopped green onions (optional, for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the ground beef and cook until browned, breaking it up into crumbles with a wooden spoon, about 6-8 minutes. Drain any excess fat.
Stir in the diced onion and green bell pepper. Cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Stir in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and release their flavor.
Add the tomato paste and stir to combine, cooking for another minute.
Pour in the diced tomatoes (with their juices), beef broth, kidney beans, and black beans. Stir to combine.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Remove the lid and continue to simmer for an additional 15 minutes to thicken the chili to your desired consistency. Stir occasionally to prevent sticking.
Taste and adjust seasoning if needed.
Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 11.9 g | 43% | |
| Total Sugars | 6.5 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1004 mg | 21% | |
*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.
