Peg's Chili

Get ready to savor the bold, comforting flavors of Peg's Chili—a hearty, crowd-pleasing recipe that’s perfect for chilly evenings or game-day gatherings. This one-pot chili combines tender ground beef, a medley of vibrant bell peppers, and robust spices like chili powder, cumin, and paprika for an irresistible depth of flavor. With the addition of both kidney and black beans, plus canned tomatoes and just a hint of sweetness, this recipe strikes the perfect balance of savory and satisfying. Easy to prepare in under an hour, Peg's Chili is a versatile dish that can be topped with fresh cilantro and served alongside cornbread or tortilla chips to complete the feast. Ideal for anyone searching for "easy chili recipes," "homemade beef chili," or "best chili for a crowd," this recipe delivers a cozy, flavorful meal that’s sure to become a household favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic cloves, minced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 28 ounces diced tomatoes, canned
• 15 ounces tomato sauce, canned
• 1 15-ounce can kidney beans, rinsed and drained
• 1 15-ounce can black beans, rinsed and drained
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon sugar
• 2 cups water
• 0.25 cup fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and cook, stirring occasionally, until softened, about 3-4 minutes.

Step 3

Stir in the minced garlic, green bell pepper, and red bell pepper. Cook for an additional 5 minutes, until the vegetables are tender.

Step 4

Add the ground beef to the pot. Cook until browned and crumbled, about 6-8 minutes. Drain off any excess fat.

Step 5

Stir in the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and sugar. Cook for 1-2 minutes to toast the spices.

Step 6

Pour in the canned diced tomatoes (with their juice), tomato sauce, and water. Stir to combine.

Step 7

Add the kidney beans and black beans. Mix well.

Step 8

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

Step 9

Taste and adjust seasonings as needed.

Step 10

Serve hot, topped with fresh chopped cilantro if desired. Pair with cornbread or tortilla chips for an even heartier meal.

Nutrition Facts

Serving size	(3126.4g)

Amount per serving	% Daily Value*
Calories	2004.5

Total Fat 100.7g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 321.1mg	0%
Sodium 7468.5mg	0%
Total Carbohydrate 174.6g	0%
Dietary Fiber 54.0g	0%
Total Sugars 50.8g
Protein 119.5g	0%

Vitamin D 0IU	0%
Calcium 582.8mg	0%
Iron 32.0mg	0%
Potassium 5814.2mg	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: 43.5%

Protein: 23.0%

Carbs: 33.5%