West Virginia Championship Chili
Get ready to savor award-winning comfort with this bold and hearty West Virginia Championship Chili! Packed with a flavorful blend of ground beef and pork, tender beans, and a medley of spices like chili powder, cumin, and paprika, this chili delivers the perfect balance of smokiness, spice, and a subtle hint of sweetness from brown sugar. Slow-simmered to perfection, it features layers of rich tomato flavor and a touch of tangy white vinegar for depth. Perfect for game days, chilly evenings, or hearty family dinners, this versatile crowd-pleaser can be customized with a variety of toppings like cheddar cheese, sour cream, or fresh cilantro. Plus, it’s easy to make in a Dutch oven for a one-pot masterpiece that serves up to 8. Whether you're competing in a cook-off or simply craving classic comfort food, this chili is guaranteed to win every time!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves fresh garlic, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 1.5 cups beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon white vinegar
- 1 cup cheddar cheese, shredded (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 stalks green onions, chopped (optional, for garnish)
Instructions
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
Add the diced onion and green bell pepper. Cook for 5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked through, about 8-10 minutes. Drain any excess fat if needed.
Stir in the chili powder, ground cumin, paprika, cayenne pepper, oregano, brown sugar, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth. Stir until well combined.
Bring the pot to a gentle boil, then reduce the heat to low. Cover and simmer for 60 minutes, stirring occasionally to prevent sticking.
Uncover the pot and stir in the white vinegar. Simmer uncovered for an additional 20-30 minutes to thicken the chili as desired.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with shredded cheddar cheese, sour cream, fresh cilantro, or green onions, if desired.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 9.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1106 mg | 24% | |
*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.
