Uptown Down Home Chili
Get ready to elevate your chili game with "Uptown Down Home Chili," a hearty, flavor-packed recipe that strikes the perfect balance between comforting and sophisticated. Featuring tender ground beef, a medley of kidney and pinto beans, and bursts of sweet corn, this robust dish is slow-simmered in a rich, spice-laden tomato base enhanced with chili powder, smoked paprika, and garlic. The addition of beef broth ensures a luxurious depth of flavor, while optional toppings like shredded cheddar, sour cream, and fresh cilantro allow for a customizable, crowd-pleasing presentation. Whether you’re hosting a cozy family dinner or game-day gathering, this one-pot wonder is bound to impress. Ready in just over an hour, it’s your go-to recipe for bold, homemade chili perfection.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 1 pound ground beef
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 1 cup sweet corn, drained
- 2 tablespoons chopped cilantro (optional, for garnish)
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables have softened.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned and cooked through. This should take about 6-8 minutes. Drain any excess grease if needed.
Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and release their aromas.
Mix in the crushed tomatoes, tomato paste, and beef broth. Bring the mixture to a gentle simmer.
Lower the heat to medium-low and stir in the kidney beans, pinto beans, and sweet corn. Cover the pot and allow the chili to simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning as needed with additional salt or spices.
Serve the chili hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream if desired. Pair with crusty bread or cornbread for an extra treat.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 11.8 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 261 mg | 20% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1285 mg | 27% | |
*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.
