Yankee Chili
Warm up with a comforting bowl of Yankee Chili, a hearty, flavor-packed dish that's perfect for chilly evenings or casual gatherings. This New England-inspired chili combines the richness of ground beef with the satisfying textures of red kidney beans and navy beans, all simmered in a robust, tomato-based broth infused with classic chili spices like chili powder, cumin, and paprika. The addition of a bay leaf lends a subtle depth of flavor, while the optional toppings—shredded cheddar cheese, sour cream, and fresh green onions—add a customizable finish. Ready in just an hour with minimal prep, this recipe serves six and is an ideal choice for meal prepping or feeding a crowd. Serve it with crusty bread or cornbread for the ultimate cozy meal that's sure to please.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 28 ounces diced tomatoes (with juices)
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces cooked navy beans, drained and rinsed
- 3 tablespoons tomato paste
- 1.5 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- to taste shredded cheddar cheese (optional, for serving)
- to taste sour cream (optional, for serving)
- to taste green onions, sliced (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat, if necessary.
Stir in the chili powder, ground cumin, paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance the flavor.
Add the tomato paste and stir until combined, letting it cook for another minute.
Pour in the beef broth, diced tomatoes (with their juices), kidney beans, and navy beans. Stir well to combine.
Add the bay leaf and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, remove the lid and taste the chili. Adjust the seasonings as needed. Continue to simmer uncovered for an additional 10-15 minutes, allowing the flavors to meld and the chili to thicken slightly.
Remove the bay leaf before serving.
Serve hot in bowls. Garnish with shredded cheddar cheese, a dollop of sour cream, and sliced green onions if desired.
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 6869 mg | 299% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 86.4 g | 309% | |
| Total Sugars | 42.8 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 958 mg | 74% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 6577 mg | 140% | |
*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.
