Marcy's Chili

Cozy up with a bowl of 'Marcy's Chili,' a hearty, flavor-packed classic that’s perfect for weeknight dinners or game-day gatherings. This one-pot wonder combines tender ground beef, vibrant vegetables, and protein-rich kidney beans, all simmered in a robust tomato base infused with a bold blend of chili powder, cumin, and paprika for that perfect kick. With just 15 minutes of prep and a rich, slow-simmered flavor achieved in under an hour, this chili is as convenient as it is satisfying. Top it off with melty shredded cheddar, cool sour cream, and a sprinkle of green onions for a customizable finish that’s as Instagram-worthy as it is delicious. Whether you’re feeding a crowd or looking for leftovers, Marcy’s Chili is your go-to recipe for ultimate comfort.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 pound ground beef
• 2 canned diced tomatoes (14.5-ounce can)
• 2 canned kidney beans, drained and rinsed (15-ounce can)
• 2 tablespoons tomato paste
• 2 cups beef broth
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground oregano
• 0.5 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar cheese (for topping)
• 0.5 cup sour cream (for topping)
• 0.25 cup chopped green onions (for topping)

Directions

Step 1

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

Step 2

Add the diced onion and green bell pepper to the pot. Sauté for 4–5 minutes, or until the vegetables have softened.

Step 3

Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.

Step 4

Add the ground beef to the pot. Cook while breaking it up with a wooden spoon until it is browned and fully cooked, about 6–8 minutes. Drain any excess fat if necessary.

Step 5

Stir in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper, ensuring the spices evenly coat the beef mixture.

Step 6

Add the diced tomatoes, kidney beans, tomato paste, and beef broth to the pot. Stir well to combine.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes, stirring occasionally.

Step 8

Taste and adjust seasoning as needed.

Step 9

Serve the chili hot in bowls. Top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions, if desired.

Nutrition Facts

Serving size	(2371.9g)

Amount per serving	% Daily Value*
Calories	2780.3

Total Fat 169.4g	0%
Saturated Fat 72.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 501.1mg	0%
Sodium 5610.3mg	0%
Total Carbohydrate 171.6g	0%
Dietary Fiber 47.4g	0%
Total Sugars 45.2g
Protein 149.5g	0%

Vitamin D 24IU	0%
Calcium 1352.3mg	0%
Iron 28.9mg	0%
Potassium 5086.2mg	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: 54.3%

Protein: 21.3%

Carbs: 24.4%