Reno Red Chili

Dive into the bold, irresistible flavors of Reno Red Chili, a hearty and savory dish perfect for any occasion. This rich, slow-simmered chili is crafted with a flavorful blend of ground beef, ground pork, and a medley of spices like chili powder, cumin, and smoked paprika, delivering a deep, smoky heat in every bite. Juicy diced tomatoes with green chiles, hearty kidney and pinto beans, and a touch of cayenne pepper round out the robust base, while optional toppings like shredded cheddar, fresh cilantro, and sour cream add the perfect finishing touch. Ready in under two hours, Reno Red Chili is a one-pot wonder ideal for cozy family dinners, game-day gatherings, or your next potluck. Whether served straight from the pot or with a side of cornbread, this chili recipe is guaranteed to be a crowd-pleaser!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 pound ground beef
• 1 pound ground pork
• 2 tablespoons tomato paste
• 14.5 ounces diced tomatoes with green chiles (undrained)
• 15 ounces crushed tomatoes
• 2 cups beef broth
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 0.5 teaspoon cayenne pepper
• 15 ounces dark kidney beans (rinsed and drained)
• 15 ounces pinto beans (rinsed and drained)
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh cilantro, chopped (optional for garnish)
• 0.5 cup shredded cheddar cheese (optional for garnish)
• 0.25 cup sour cream (optional for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and cook for 3-4 minutes, stirring frequently, until translucent.

Step 3

Add the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 8-10 minutes. Drain excess fat if necessary.

Step 5

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly while mixing with the meat.

Step 6

Add the diced tomatoes with green chiles, crushed tomatoes, and beef broth. Stir to combine.

Step 7

Stir in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.

Step 9

After 45 minutes, stir in the kidney beans and pinto beans. Simmer uncovered for an additional 20-30 minutes, allowing the flavors to meld and the chili to thicken.

Step 10

Taste and adjust seasoning as needed with additional salt or spices.

Step 11

Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and/or a dollop of sour cream if desired.

Nutrition Facts

Serving size	3420.2 grams (3420.2g)

Amount per serving	% Daily Value*
Calories	4124

Total Fat 237.70g	305%
Saturated Fat 90.50g	453%
Polyunsaturated Fat 2.70g
Cholesterol 819mg	273%
Sodium 8250mg	359%
Total Carbohydrate 223.90g	81%
Dietary Fiber 67.50g	241%
Total Sugars 36.00g
Protein 265.20g	530%

Vitamin D 12IU	60%
Calcium 1201mg	92%
Iron 41mg	227%
Potassium 6289mg	134%

*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: 52.2%

Protein: 25.9%

Carbs: 21.9%