Whistle Stop Chili
Prepare to satisfy your comfort food cravings with Whistle Stop Chili, a hearty and flavor-packed dish that’s perfect for cozy nights or game day gatherings. This robust recipe begins with tender, browned ground beef, perfectly complemented by sautéed onions, bell peppers, and garlic. A bold blend of spices, including chili powder, smoked paprika, and cumin, infuses every bite with rich, smoky warmth, while optional cayenne adds a customizable kick of heat. Simmered to perfection with crushed tomatoes, creamy black beans, and tender kidney beans, this chili achieves a thick, savory consistency that's utterly irresistible. Garnish with fresh cilantro, shredded cheddar, or a dollop of sour cream for the ultimate finishing touch. Ready in just over an hour, this six-serving chili is sure to become your go-to for cold-weather cooking or effortless entertaining. Perfectly suited for chili enthusiasts searching for a hearty, homemade recipe packed with bold flavors!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 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, for heat)
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil.
When the oil is hot, add the ground beef. Cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Add the diced onion, green bell pepper, and garlic to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute to toast the spices and enhance their flavor.
Stir in the crushed tomatoes, tomato paste, and beef broth. Mix well to combine.
Add the black beans and kidney beans. Season with salt and black pepper. Stir gently.
Bring the chili to a simmer, then reduce the heat to low. Cover partially and let it cook for 60-75 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning, adding more salt or spices as needed.
When the chili is thickened and flavors are fully developed, remove it from heat. Serve hot in bowls.
Optional: Top with shredded cheddar cheese, sour cream, and a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 9.3 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1301 mg | 28% | |
*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.
