Everyone should have a go-to chili recipe. Whether it’s a cold dreary day or game day, chili is a huge crowd-pleaser. Speaking of a crowd, this dish will feed the masses and is filled with classic flavors that are great on their own or even better served over a baked potato.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 2 teaspoons olive oil
- 2 pounds ground chuck
- 1 stalk celery, chopped
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- One 28-ounce can crushed tomatoes
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- Two 15-ounce cans red kidney beans
- Shredded Cheddar, for serving
- Chopped fresh chives, for serving
- Sour cream, for serving
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Brown the ground chuck until no longer pink. Add the celery, onions, bell peppers and garlic. Cook just until the vegetables start to soften, 3 to 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Next, add the crushed tomatoes, chili powder, cumin and cayenne. Bring to a boil, then reduce the heat and simmer, 45 minutes.
- Add the beans to the liquid and simmer to heat through. Serve the chili topped with shredded Cheddar, chives and sour cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 491 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 13 g |
| Sugar | 15 g |
| Protein | 49 g |
| Cholesterol | 101 mg |
| Sodium | 859 mg |