Midwest Chili

Cozy up with a hearty bowl of Midwest Chili, a robust and flavor-packed classic that’s sure to warm you from the inside out. This crowd-pleasing recipe combines perfectly seasoned ground beef, tender beans, and a medley of savory spices like chili powder, cumin, and smoked paprika for an irresistible depth of flavor. Fresh bell peppers, onion, and garlic add aromatic richness, while a slow simmer melds everything into a thick, satisfying chili that’s perfect for cool evenings or festive game-day gatherings. Garnished with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of green onions, this one-pot wonder is made to impress. Serve with buttery cornbread or crunchy crackers for the ultimate comfort food experience!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds ground beef (80/20 blend)
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 4 cloves garlic cloves, minced
• 28 ounces diced tomatoes (with juice)
• 15 ounces tomato sauce
• 15 ounces red kidney beans, rinsed and drained
• 15 ounces pinto beans, rinsed and drained
• 2 cups beef broth
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 1 dash dash of cayenne pepper (optional)
• 2 tablespoons vegetable oil
• 0 as needed shredded cheddar cheese (for garnish)
• 0 as needed sour cream (for garnish)
• 0 as needed chopped green onions (for garnish)
• 0 optional crackers or cornbread (to serve)

Directions

Step 1

Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.

Step 2

Add the ground beef to the pot and cook until browned and fully cooked, about 8-10 minutes. Break the beef into crumbles with a wooden spoon. Drain excess grease if needed.

Step 3

Stir in the diced onion, green bell pepper, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and optional cayenne pepper. Stir well to coat the beef and vegetables with the spices. Cook for 1-2 minutes to toast the spices and intensify their flavor.

Step 5

Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine.

Step 6

Add the kidney beans and pinto beans to the pot. Stir gently to incorporate.

Step 7

Reduce the heat to low, cover the pot, and let the chili simmer for 60 minutes, stirring occasionally to prevent sticking.

Step 8

Uncover the pot and let the chili simmer for an additional 20-30 minutes to thicken, depending on your desired consistency.

Step 9

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

Step 10

Serve the chili hot with your choice of shredded cheddar cheese, sour cream, and chopped green onions as garnishes. Pair with crackers or cornbread if desired.

Nutrition Facts

Serving size	3936.6 grams (3936.6g)

Amount per serving	% Daily Value*
Calories	4087

Total Fat 242.20g	311%
Saturated Fat 87.80g	439%
Polyunsaturated Fat 16.80g
Cholesterol 687mg	229%
Sodium 6087mg	265%
Total Carbohydrate 249.50g	91%
Dietary Fiber 73.70g	263%
Total Sugars 49.50g
Protein 229.60g	459%

Vitamin D 62IU	311%
Calcium 938mg	72%
Iron 45mg	248%
Potassium 7489mg	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: 53.2%

Protein: 22.4%

Carbs: 24.4%