Description
This Super Bowl chili recipe delivers big, comforting flavors with minimal effort, making it perfect for game day gatherings or a hearty meal for busy families. It’s a versatile dish that can be prepared ahead of time for easy serving.
Ingredients
- 2 tablespoons olive oil
- 2 lbs ground beef (or lean ground turkey for a lighter take)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 28 oz crushed tomatoes
- 15 oz diced tomatoes, undrained
- 2 (15 oz) cans kidney beans, rinsed and drained (Black beans or pinto beans also work well)
- 2 (15 oz) cans black beans, rinsed and drained
- 3 cups vegetable broth (Beef broth offers a richer flavor profile)
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper, or to taste
Instructions
- Brown the Meat: Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 lbs ground beef and cook, breaking it up with a spoon, until deeply browned, about 8-10 minutes. Drain excess fat.
- Sauté Aromatics and Spices: Add 1 diced yellow onion, 3 minced garlic cloves, and 1 diced red bell pepper to the pot. Cook, stirring often, until the vegetables soften and become fragrant, about 5-7 minutes. Stir in 2 tablespoons chili powder, 1 tablespoon smoked paprika, 2 teaspoons ground cumin, 1 teaspoon dried oregano, and 0.5 teaspoon cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until the spices are wonderfully fragrant. (If the spices start to stick, add a tiny splash of broth to prevent burning.)
- Combine and Simmer: Pour in 28 oz crushed tomatoes, 15 oz diced tomatoes with their liquid, 2 (15 oz) cans rinsed kidney beans, 2 (15 oz) cans rinsed black beans, and 3 cups vegetable broth. Stir everything well to combine. Bring the mixture to a gentle boil, then reduce heat to low, cover, and let it simmer for at least 1 hour, or up to 2 hours for flavors to truly meld and deepen.
- Taste and Season: After simmering, taste the chili and adjust seasonings as needed. Add 1 teaspoon salt and 0.5 teaspoon black pepper, or more to taste, to balance the flavors perfectly.
Notes
For enhanced quality, opt for grass-fed beef or organic canned tomatoes. Fire-roasted tomatoes or homemade bone broth can boost flavor and nutrition. Plant-based crumbles or extra beans/lentils can create a vegetarian version, and omitting beans makes it low-carb. Use pre-chopped vegetables or prepare ingredients ahead of time to save time. If chili is too thin, simmer uncovered; if too thick, add more broth. Boost bland chili with more chili powder, hot sauce, or a spoonful of unsweetened cocoa powder or brewed coffee.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (280 g)
- Calories: 400 calories
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 100 mg