Buck Em Off Chili Con Carne

Saddle up for a bold and flavorful journey with Buck Em Off Chili Con Carne, a hearty classic elevated with unexpected twists. This slow-simmered masterpiece combines tender ground beef, fiery jalapeños, and a smoky blend of chili powder, cumin, and smoked paprika for a kick of spice that's perfectly balanced by the richness of dark chocolate. The medley of kidney and black beans adds a satisfying texture, while fresh cilantro offers a vibrant finishing touch. With just 15 minutes of prep and a simmering cook time that deepens every layer of flavor, this robust chili is perfect for game days, potlucks, or cozy nights at home. Serve it with cornbread or over rice, and prepare for a dish that will leave everyone asking for seconds.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic, minced
• 2 pounds Ground beef
• 1 medium Red bell pepper, diced
• 1 medium Jalapeño, diced (seeds removed for less heat)
• 2 tablespoons Tomato paste
• 28 ounces Crushed tomatoes
• 1 cup Beef broth
• 15 ounces Kidney beans, drained and rinsed
• 15 ounces Black beans, drained and rinsed
• 3 tablespoons Chili powder
• 2 teaspoons Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 0.5 teaspoon Cayenne pepper (optional for extra heat)
• 1 ounce Dark chocolate, chopped
• 2 tablespoons Fresh cilantro, chopped (optional)

Directions

Step 1

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Step 2

Add the diced onion and cook, stirring occasionally, for 5 minutes or until softened.

Step 3

Stir in the minced garlic and cook until fragrant, about 1 minute.

Step 4

Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 7 minutes. Drain excess fat if necessary.

Step 5

Stir in the red bell pepper and jalapeño, cooking for another 3-4 minutes until slightly softened.

Step 6

Push the meat and vegetables to one side of the pot and add the tomato paste to the open space. Let it toast for 1-2 minutes before mixing it into the rest of the pot.

Step 7

Pour in the crushed tomatoes, beef broth, kidney beans, and black beans, stirring well to combine.

Step 8

Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir well to distribute the spices.

Step 9

Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally to prevent sticking.

Step 10

Uncover the pot and simmer for an additional 30 minutes to thicken the chili, stirring occasionally.

Step 11

Stir in the chopped dark chocolate until melted and fully incorporated. Taste and adjust seasoning as needed.

Step 12

Serve hot in bowls, garnished with fresh cilantro if desired. Pair with cornbread or over rice for a complete meal.

Nutrition Facts

Serving size	3227.1 grams (3227.1g)

Amount per serving	% Daily Value*
Calories	3596

Total Fat 205.10g	263%
Saturated Fat 75.20g	376%
Polyunsaturated Fat 2.70g
Cholesterol 602mg	201%
Sodium 6743mg	293%
Total Carbohydrate 241.80g	88%
Dietary Fiber 74.40g	266%
Total Sugars 49.20g
Protein 217.70g	435%

Vitamin D 0IU	0%
Calcium 644mg	50%
Iron 47mg	261%
Potassium 7475mg	159%

*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.

Source of Calories

Fat: 50.1%

Protein: 23.6%

Carbs: 26.3%