Description
A hearty, high-protein chili recipe with deep flavor and weeknight simplicity, finished with a creamy smoked paprika queso swirl. This family-friendly dish is perfect for cozy dinners or game day gatherings.
Ingredients
- 1 tbsp olive oil
- 1.5 lb lean ground beef (90/10 or similar)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 large red bell pepper, finely diced
- 0.25 cup chili powder
- 2 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp smoked paprika, divided
- 0.5 tsp cayenne pepper, or to taste
- 28 oz can crushed tomatoes
- 14.5 oz can diced tomatoes
- 2 cups beef stock
- 15 oz can kidney beans, rinsed and drained
- 15 oz can pinto beans, rinsed and drained
- 1 tsp fine sea salt, or to taste
- 0.5 tsp freshly ground black pepper, or to taste
- For the Smoked Paprika Queso Swirl: 4 oz full-fat cream cheese, softened; 0.5 cup whole milk; 6 oz shredded sharp cheddar cheese; 1 tsp smoked paprika; 0.25 tsp cayenne pepper (optional)
- For garnish: fresh cilantro
Instructions
- Brown the Meat: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes). Drain any excess fat and set the beef aside.
- Soften Vegetables and Bloom Spices: Reduce the heat to medium. Add the diced onion, minced garlic, and diced red bell pepper to the pot. Sauté for 6-8 minutes until softened and fragrant. Stir in the chili powder, ground cumin, dried oregano, 10g of the smoked paprika, and cayenne pepper. Cook, stirring constantly, for 1 minute until fragrant.
- Combine and Simmer Chili Base: Return the cooked beef to the pot. Add the crushed tomatoes, diced tomatoes, beef stock, rinsed kidney beans, and pinto beans. Stir to combine, bring to a gentle simmer, then reduce heat to low. Cover and cook for at least 45 minutes, or up to 2 hours, stirring occasionally.
- Prepare Smoked Paprika Queso Swirl: While the chili simmers, prepare the Smoked Paprika Queso Swirl in a small saucepan. Combine the softened cream cheese and milk over low heat, stirring constantly until smooth. Gradually add the shredded cheddar cheese, continuing to stir until completely melted. Stir in the remaining smoked paprika and optional cayenne pepper. Keep warm over very low heat.
- Final Seasoning and Serving: Season the chili with salt and black pepper to taste. Ladle generous portions into deep bowls. Spoon 2-3 dollops of the warm Smoked Paprika Queso Swirl onto each serving. Gently swirl the queso into the chili and garnish with fresh cilantro. (Tip: If chili looks too thin after simmering, remove the lid for the last 15-20 minutes to allow liquid to evaporate).
Notes
To achieve deep flavor, use fresh spices (check expiration dates) and allow the chili to simmer for at least 45 minutes, or preferably longer. Adjust the amount of cayenne pepper based on desired spice level. If the chili is too thin after simmering, remove the lid for the last 15-20 minutes to allow excess liquid to evaporate.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (400 g)
- Calories: 420 calories
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 33 g
- Cholesterol: 60 mg