Very Very Good Chili
Warm, hearty, and packed with bold flavors, "Very Very Good Chili" is the ultimate comfort food that’s perfect for feeding a hungry crowd or meal-prepping for the week. This easy chili recipe combines tender ground beef, savory spices like smoked paprika and chili powder, and a medley of black and kidney beans simmered in a rich tomato-based broth. The addition of optional cayenne pepper lets you customize the heat level, while a trio of garnishes—sour cream, cheddar cheese, and green onions—takes every bowl to the next level. Ready in just an hour with simple pantry staples, this deeply satisfying chili is your go-to recipe for game day, potlucks, or a cozy family dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 28 ounces diced tomatoes, with juice
- 2 tablespoons tomato paste
- 1 cup beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- as needed sour cream (for garnish)
- as needed shredded cheddar cheese (for garnish)
- as needed sliced green onions (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef to the pot and cook, breaking it into smaller pieces with a wooden spoon, until browned and no longer pink. This should take about 5-7 minutes. Drain any excess grease if needed.
Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using) to coat the meat evenly with the spices.
Add the diced tomatoes (with their juice), tomato paste, and beef broth. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally.
After 15 minutes, add the drained kidney beans and black beans to the pot. Stir well to incorporate them into the chili.
Continue simmering the chili uncovered on low heat for another 20 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning, adding more salt, pepper, or spice if desired.
Serve hot in bowls. Garnish each serving with sour cream, shredded cheddar cheese, and sliced green onions for extra flavor.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 5.3 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 934 mg | 20% | |
*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.
