Award Winning Chili with Beans
This award-winning chili recipe with beans has won multiple chili cookoffs and will win over even the toughest critics at your dinner table.
Servings: 8
Calories: 502kcal
Equipment
Ingredients
- 2 pounds ground beef
- 2 medium red onions (chopped)
- 2 poblano peppers (chopped)
- 4 garlic cloves (minced)
- 28 ounces canned diced tomatoes
- 30 ounces canned chili beans
- 15 ounces canned tomato sauce
- 6 ounces canned tomato paste
- 1 tablespoon worcestershire sauce
- 3 cups beef Stock (unsalted)
- ¼ cup flour
- 1 tablespoon brown sugar
- shredded cheddar cheese and sour cream for serving
Chili Seasoning
- 1 ½ tablespoons kosher salt
- 1 ½ tablespoons cumin
- 2 teaspoons oregano
- 2 teaspoons ancho powder (can sub chili powder)
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons smoked Paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon fresh ground black pepper
Instructions
- Place ground beef and onions in a large Dutch oven and brown over medium heat.
- Halfway through browning add peppers. Then add your chili seasoning and minced garlic when the mixture is almost done browning. Continue cooking for a few more minutes until the garlic and seasonings are fragrant.
- Add all remaining ingredients to the pot of chili and stir to combine. Simmer for approximately 3 hours over low heat, or until the chili reaches your desired thickness.
- Serve with shredded cheese and a dollop of sour cream.
Notes
Make sure you have hot sauce on hand to spice it up as desired.
Nutrition
Calories: 502kcal | Carbohydrates: 41g | Protein: 30g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 2936mg | Potassium: 1692mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1256IU | Vitamin C: 46mg | Calcium: 147mg | Iron: 8mg