Cooking Challenge Chili

Dive into the hearty, flavor-packed world of "Cooking Challenge Chili," a perfect culinary adventure for spice lovers and comfort food enthusiasts alike. This bold, crowd-pleasing recipe combines tender ground beef, vibrant bell peppers, and a duo of hearty kidney and black beans, all simmered in a deeply savory blend of chili powder, cumin, and paprika. Balanced with tangy diced tomatoes, rich tomato paste, and a touch of cayenne heat, this chili is slow-simmered to perfection for a robust, warming dish. Garnish with fresh cilantro, creamy sour cream, and melty shredded cheddar for the ultimate chili experience. Ready in just over an hour, this 6-serving recipe is ideal for game-day gatherings, potlucks, or cozy family dinners. Whether you're mastering your chili game or taking on a delicious cooking challenge, this recipe is guaranteed to impress.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion
• 4 garlic cloves
• 1 pound ground beef
• 1 medium green bell pepper
• 1 medium red bell pepper
• 1 15-ounce can kidney beans
• 1 15-ounce can black beans
• 1 28-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh cilantro
• 1 cup shredded cheddar cheese
• 0.5 cup sour cream

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Dice the onion and mince the garlic cloves. Add them to the pot and sauté for 3-4 minutes, or until softened and fragrant.

Step 3

Add the ground beef to the pot. Cook while breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.

Step 4

Dice the green and red bell peppers, then add them to the pot. Sauté for an additional 3-4 minutes.

Step 5

Rinse and drain the kidney beans and black beans. Add them to the pot, along with the diced tomatoes, tomato paste, and chicken broth. Stir to combine.

Step 6

Add the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to incorporate the spices evenly.

Step 7

Reduce the heat to low, cover the pot, and allow the chili to simmer for 30 minutes. Stir occasionally to prevent sticking.

Step 8

Taste and adjust seasonings if needed. For more heat, add a pinch of cayenne pepper or additional chili powder.

Step 9

Serve the chili hot, garnished with freshly chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.

Nutrition Facts

Serving size	(3112.7g)

Amount per serving	% Daily Value*
Calories	3042.5

Total Fat 177.0g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 499.7mg	0%
Sodium 7817.8mg	0%
Total Carbohydrate 233.7g	0%
Dietary Fiber 76.5g	0%
Total Sugars 57.9g
Protein 169.2g	0%

Vitamin D 0IU	0%
Calcium 1892.7mg	0%
Iron 34.2mg	0%
Potassium 5531.4mg	0%

*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: 49.7%

Protein: 21.1%

Carbs: 29.2%