Pamela's Southern California Beef Chili

Pamela's Southern California Beef Chili is a hearty and flavor-packed take on a classic comfort food, capturing the vibrant spirit of the West Coast in every bite. This one-pot wonder combines tender ground beef, sweet bell peppers, and a bold blend of chili powder, smoky paprika, and cumin for a perfectly spiced base. Black and pinto beans, along with a splash of beef broth and diced tomatoes, add a satisfying richness and depth to the dish. Ready in just over an hour, this versatile chili is perfect for cozy weeknight dinners or feeding a crowd. Customize your bowl with fresh cilantro, creamy sour cream, or melted cheddar for a personalized, crave-worthy finish. Rich in flavor and brimming with wholesome ingredients, this chili will become your new go-to recipe for a taste of Southern California sunshine.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pounds ground beef (80% lean)
• 1 large yellow onion, diced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 4 cloves garlic, minced
• 28 ounces diced tomatoes (canned, with juices)
• 2 tablespoons tomato paste
• 2 cups beef broth
• 15 ounces black beans (canned, rinsed and drained)
• 15 ounces pinto beans (canned, rinsed and drained)
• 2 tablespoons chili powder
• 1.5 teaspoons cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoons ground cayenne pepper
• 1 teaspoon oregano (dried)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 0.5 cup sour cream (optional, for serving)
• 0.5 cup shredded cheddar cheese (optional, for serving)

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Add the ground beef to the pot and cook until browned, breaking it up into small pieces with a wooden spoon, about 5-7 minutes. Drain any excess fat if needed.

Step 3

Add the diced onion, red bell pepper, green bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

Step 4

Stir in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Cook for another 1-2 minutes to toast the spices.

Step 5

Add the canned diced tomatoes (with their juices) and tomato paste to the pot. Stir well to combine.

Step 6

Pour in the beef broth and bring the mixture to a gentle boil.

Step 7

Reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.

Step 8

Add the black beans and pinto beans to the pot and stir to incorporate. Continue to simmer for an additional 15-20 minutes, allowing the flavors to meld.

Step 9

Taste the chili and adjust the seasoning as needed with more salt or spices.

Step 10

Serve the chili hot, garnished with fresh cilantro if desired. For extra indulgence, top with a dollop of sour cream and a sprinkle of shredded cheddar cheese.

Nutrition Facts

Serving size	(3870.9g)

Amount per serving	% Daily Value*
Calories	4172.9

Total Fat 259.4g	0%
Saturated Fat 101.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 746.2mg	0%
Sodium 8160.6mg	0%
Total Carbohydrate 230.8g	0%
Dietary Fiber 73.8g	0%
Total Sugars 55.0g
Protein 238.0g	0%

Vitamin D 68.2IU	0%
Calcium 1341.3mg	0%
Iron 42.4mg	0%
Potassium 7754.0mg	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: 55.5%

Protein: 22.6%

Carbs: 21.9%