Wasatch Mountain Chili
Warm up your kitchen with the hearty and flavorful Wasatch Mountain Chili, a robust chili recipe that captures the spirit of mountain comfort food. Packed with tender ground beef, a medley of colorful bell peppers, and a blend of smoky spices like chili powder, smoked paprika, and ground cumin, this chili is a rich and satisfying dish. Simmered with beans, tomatoes, and a splash of beef broth, it develops a deep, well-rounded flavor that’s perfect for chilly nights. Topped with fresh cilantro, tangy sour cream, and melty cheddar cheese, this one-pot wonder combines bold taste with a touch of indulgence. Whether you're feeding a hungry family or impressing guests at a game-day gathering, Wasatch Mountain Chili will deliver a crowd-pleasing, soul-warming experience every time!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1.5 pounds ground beef
- 28 ounces diced tomatoes, canned
- 3 tablespoons tomato paste
- 2 cups beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 2.5 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons cayenne pepper (optional)
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- (to taste) shredded cheddar cheese (for garnish)
- (to taste) sour cream (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, sauté the diced onion, red bell pepper, and green bell pepper for about 5 minutes, or until they begin to soften.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Push the vegetables to one side of the pot and add the ground beef. Cook the beef, breaking it apart with a wooden spoon, until browned and fully cooked, about 8-10 minutes.
Stir the vegetables and beef together, then mix in the tomato paste. Cook for 2 minutes to deepen the flavor.
Add the canned diced tomatoes, beef broth, kidney beans, and pinto beans. Stir to combine.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well to ensure the spices are evenly distributed.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
Taste and adjust seasonings as needed.
Serve the chili hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream if desired. Enjoy!
Nutrition Facts
Calories |
3110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 8012 mg | 348% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 70.9 g | 253% | |
| Total Sugars | 41.6 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 844 mg | 65% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 7256 mg | 154% | |
*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.
