Rita's Chili

Warm up any gathering with Rita’s Chili, a hearty, flavor-packed dish perfect for weeknights or game days. This versatile recipe combines tender ground beef, vibrant bell peppers, and a satisfying medley of kidney and black beans, all simmered in a rich, spiced tomato broth infused with chili powder, cumin, and a hint of smoked paprika. Quick to prepare with minimal effort, Rita's Chili is ready in under an hour, making it an easy go-to for busy schedules. Garnish with fresh cilantro, tangy sour cream, and gooey shredded cheddar for an irresistible finish. Whether served solo, with cornbread, or over rice, this comforting classic will keep everyone coming back for seconds. Perfect for hearty chili recipes lovers, one-pot dinners, and cozy comfort food cravings!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 pound ground beef (80% lean, 20% fat)
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 28 ounces canned diced tomatoes (with juice)
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 2 tablespoons tomato paste
• 1 cup beef broth
• 2 tablespoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 0.5 cup sour cream (optional, for garnish)
• 0.5 cup shredded cheddar cheese (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 sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 7-8 minutes. Drain any excess fat if necessary.

Step 5

Mix in the diced red and green bell peppers and cook for 3 minutes, stirring occasionally, to soften.

Step 6

Stir in the canned diced tomatoes, kidney beans, black beans, and tomato paste.

Step 7

Pour in the beef broth and stir to combine all ingredients.

Step 8

Add the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Mix well to ensure the spices are evenly distributed.

Step 9

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

Step 10

Taste and adjust seasoning as needed, adding more salt or spices based on your preference.

Step 11

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

Nutrition Facts

Serving size	(3027.4g)

Amount per serving	% Daily Value*
Calories	2970.9

Total Fat 166.2g	0%
Saturated Fat 66.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 433.1mg	0%
Sodium 6510.8mg	0%
Total Carbohydrate 213.2g	0%
Dietary Fiber 68.6g	0%
Total Sugars 40.4g
Protein 158.0g	0%

Vitamin D 40.1IU	0%
Calcium 1194.5mg	0%
Iron 36.6mg	0%
Potassium 6256.4mg	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: 50.2%

Protein: 21.2%

Carbs: 28.6%