Frosty Nights Chili

Warm up chilly evenings with a bowl of hearty and flavorful Frosty Nights Chili. This comforting recipe combines tender ground beef, vibrant bell peppers, and a smoky blend of chili powder, cumin, and paprika for a rich depth of flavor. Simmered to perfection with hearty beans, juicy tomatoes, and a touch of heat from diced jalapeño, this one-pot wonder is ready in just one hour—perfect for busy weeknights or cozy weekends. Garnished with fresh cilantro and optionally topped with sour cream and sharp cheddar, it’s an inviting, customizable meal that will have everyone coming back for seconds. Whether you're hosting a casual gathering or craving a satisfying dinner, this chili is your ultimate cold-weather companion!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large bell pepper, diced (any color)
• 1 small jalapeño, seeded and minced
• 2 tablespoons tomato paste
• 28 ounces diced tomatoes (canned, with juices)
• 15 ounces kidney beans (canned, drained and rinsed)
• 15 ounces black beans (canned, drained and rinsed)
• 1.5 cups beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional, for extra heat)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 0 optional sour cream (for serving)
• 0 optional shredded cheddar cheese (for serving)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain excess fat if needed.

Step 3

Add the diced onion, garlic, bell pepper, and jalapeño to the pot. Sauté until the vegetables are softened, about 5 minutes.

Step 4

Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and deepen the flavor.

Step 5

Pour in the diced tomatoes, kidney beans, black beans, and beef broth. Stir everything to combine.

Step 6

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

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let the chili cook for 25-30 minutes, stirring occasionally.

Step 8

Taste the chili and adjust the seasonings as needed, adding more salt, pepper, or spices to your liking.

Step 9

Serve the chili hot in bowls, garnished with fresh cilantro. Add a dollop of sour cream and shredded cheddar cheese if desired.

Nutrition Facts

Serving size	2941.2 grams (2941.2g)

Amount per serving	% Daily Value*
Calories	2602

Total Fat 130.70g	168%
Saturated Fat 46.90g	234%
Polyunsaturated Fat 2.70g
Cholesterol 366mg	122%
Sodium 4830mg	210%
Total Carbohydrate 223.60g	81%
Dietary Fiber 69.80g	249%
Total Sugars 47.60g
Protein 151.30g	303%

Vitamin D 6IU	30%
Calcium 882mg	68%
Iron 36mg	197%
Potassium 6362mg	135%

*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: 44.0%

Protein: 22.6%

Carbs: 33.4%