Smoky Chili Grande

A hearty and robust beef and bean chili, rich with smoky spices and fire-roasted tomatoes, served with crispy corn chips, shredded cheese, and cool sour cream.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 5
• Cuisine: American
• Difficulty: Medium
• Cost: $5.27/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• spicy

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground beef (85/15 lean)
• 1 yellow onion (large, chopped)
• 3 clove garlic (minced)
• 1 can crushed tomatoes (28 ounce)
• 1 can fire-roasted diced tomatoes (15 ounce, undrained)
• 1 can kidney beans (15 ounce, rinsed and drained)
• 1 can black beans (15 ounce, rinsed and drained)
• 0.5 cup beef broth
• 3 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1.5 teaspoon salt
• 1 teaspoon black pepper
• 0.5 cup shredded cheddar cheese
• 0.5 cup sour cream
• 0.25 cup fresh cilantro (chopped)
• 0.5 cup red onion (diced)
• 1 avocado (diced)
• 1 package corn tortilla chips (9 ounce)

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
2. Add the chopped yellow onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Stir in the 28 ounce can crushed tomatoes, 15 ounce can fire-roasted diced tomatoes, 15 ounce can rinsed and drained kidney beans, 15 ounce can rinsed and drained black beans, and 1/2 cup beef broth.
4. Add the seasonings: 3 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. If you like extra heat, add 1/2 teaspoon cayenne pepper now.
5. Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 45 minutes to 1 hour, stirring occasionally, allowing the flavors to meld.
6. Serve the Smoky Chili Grande hot, with a side of corn tortilla chips. Offer toppings such as shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, and diced avocado.

Notes

Chili tastes even better the next day, so consider making a larger batch for easy lunch leftovers. For a vegetarian version, substitute beef with extra beans or plant-based ground protein.

Nutrition (per serving)

• Calories: 730
• Protein: 51.5 g
• Carbohydrates: 72.8 g
• Fat: 28.5 g
• Fiber: 19.3 g
• Sodium: 1250 mg
• Saturated Fat: 9.2 g
• Sugar: 12.1 g
• Cholesterol: 95 mg