Washabinaros Chili
Dive into the bold, comforting flavors of Washabinaros Chili, a hearty one-pot wonder that's perfect for weeknight dinners or game-day gatherings. Packed with tender ground beef, a medley of kidney and black beans, and rich crushed tomatoes, this chili is elevated with a vibrant blend of spices like smoky paprika, zesty chili powder, and a hint of optional cayenne for those who crave a spicy kick. Simmered to perfection, this dish delivers robust flavor in every bite and is ready in under an hour. Top it off with fresh cilantro, melty cheddar cheese, and a dollop of sour cream for a customizable, crowd-pleasing masterpiece. Ideal for feeding a hungry crew, this easy chili recipe promises to satisfy while leaving room for creative presentation with lime wedges and your favorite toppings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 28 ounces canned crushed tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 cups beef broth
- 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 black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes, until the onion is translucent and softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground beef to the pot, breaking it apart with a wooden spoon as it cooks. Cook until the beef is browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.
Pour in the crushed tomatoes, kidney beans, black beans, and beef broth. Stir thoroughly to combine.
Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well to incorporate all the spices.
Bring the chili to a simmer over medium heat.
Reduce the heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings if needed.
Serve hot, garnished with fresh cilantro. Add shredded cheddar cheese, sour cream, and lime wedges as desired.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 7.1 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 963 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.
