Whistle Stop Chili

Prepare to satisfy your comfort food cravings with Whistle Stop Chili, a hearty and flavor-packed dish that’s perfect for cozy nights or game day gatherings. This robust recipe begins with tender, browned ground beef, perfectly complemented by sautéed onions, bell peppers, and garlic. A bold blend of spices, including chili powder, smoked paprika, and cumin, infuses every bite with rich, smoky warmth, while optional cayenne adds a customizable kick of heat. Simmered to perfection with crushed tomatoes, creamy black beans, and tender kidney beans, this chili achieves a thick, savory consistency that's utterly irresistible. Garnish with fresh cilantro, shredded cheddar, or a dollop of sour cream for the ultimate finishing touch. Ready in just over an hour, this six-serving chili is sure to become your go-to for cold-weather cooking or effortless entertaining. Perfectly suited for chili enthusiasts searching for a hearty, homemade recipe packed with bold flavors!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 pounds ground beef
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 15 ounces black beans, drained and rinsed
• 15 ounces kidney beans, drained and rinsed
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 0.5 cup shredded cheddar cheese (optional, for serving)
• 0.5 cup sour cream (optional, for serving)

Directions

Step 1

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

Step 2

When the oil is hot, add the ground beef. Cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.

Step 3

Add the diced onion, green bell pepper, and garlic to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute to toast the spices and enhance their flavor.

Step 5

Stir in the crushed tomatoes, tomato paste, and beef broth. Mix well to combine.

Step 6

Add the black beans and kidney beans. Season with salt and black pepper. Stir gently.

Step 7

Bring the chili to a simmer, then reduce the heat to low. Cover partially and let it cook for 60-75 minutes, stirring occasionally to prevent sticking.

Step 8

Taste and adjust seasoning, adding more salt or spices as needed.

Step 9

When the chili is thickened and flavors are fully developed, remove it from heat. Serve hot in bowls.

Step 10

Optional: Top with shredded cheddar cheese, sour cream, and a sprinkle of fresh cilantro.

Nutrition Facts

Serving size	(3445.9g)

Amount per serving	% Daily Value*
Calories	3878.4

Total Fat 235.3g	0%
Saturated Fat 93.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 762.3mg	0%
Sodium 4656.0mg	0%
Total Carbohydrate 225.8g	0%
Dietary Fiber 71.3g	0%
Total Sugars 45.5g
Protein 235.8g	0%

Vitamin D 12IU	0%
Calcium 1244.6mg	0%
Iron 45.4mg	0%
Potassium 7728.7mg	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: 53.4%

Protein: 23.8%

Carbs: 22.8%