Description
This robust and smoky (Smoky Red Pot) chili recipe is a comforting, unforgettable family favorite, perfect for busy weeknights or game day gatherings.
Ingredients
Scale
- 1.5 lbs ground beef (80/20 for flavor, or leaner for a healthier option)
- 1 large onion, diced
- 3–4 cloves garlic, minced
- 28 oz crushed tomatoes
- 15 oz diced tomatoes (undrained)
- 15 oz can kidney beans, rinsed and drained
- 15 oz can pinto beans, rinsed and drained
- 3–4 cups beef broth or stock (low-sodium option)
- 3–4 tbsp chili powder (good quality)
- 1–2 tbsp smoked paprika
- 1–2 tsp ground cumin
- Salt
- Black pepper
- A pinch cayenne pepper (optional, for heat)
- 1–2 tbsp olive oil or preferred cooking oil
- Optional add-in: 1 bell pepper, diced
- Optional add-in: 1 jalapeño, seeded and minced
- Optional add-in: 1 tbsp cocoa powder or 1 oz dark chocolate
- Optional add-in: 1 tbsp apple cider vinegar
Instructions
- Brown the Meat: Heat oil in a large 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add ground meat, breaking it up with a spoon. Cook until thoroughly browned and crumbly, about 8-10 minutes. Drain any excess fat.
- Sauté Aromatics: Add diced onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant. Do not burn the garlic.
- Bloom the Spices: Stir in chili powder, smoked paprika, cumin, and cayenne (if using). Cook for 1-2 minutes, stirring constantly, to toast the spices and release their rich aromas.
- Deglaze and Simmer: Pour in beef broth, scraping the bottom of the pot to loosen any browned bits (fond). Stir in crushed tomatoes, diced tomatoes, kidney beans, and pinto beans. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for at least 45-60 minutes, or longer for deeper flavor. Stir occasionally to prevent sticking. (If your chili looks too thin after simmering, let it cook uncovered for another 15 minutes to reduce to your desired thickness.)
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. If desired, stir in cocoa powder or apple cider vinegar now for an extra layer of complexity. Serve hot!
Notes
For deeper flavor, simmer longer than 60 minutes. If chili is too thick, add more broth; if too thin, cook uncovered to reduce. Adjust smokiness with extra paprika or a pinch of liquid smoke. Consider optional add-ins like bell pepper, cocoa powder, or apple cider vinegar for extra complexity.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 360 g)
- Calories: 380 calories
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: chili, smoky, beef, comfort food, family meal, game day, easy, hearty, Pepper Belly Pete