Rich and Robust Chili

This rich and robust chili recipe is seasoned with fresh spices and uses dried chile for an extra kick of heat
Staff Writer
chili

Pamela Braun

This rich and robust chili recipe is seasoned with fresh spices and uses dried chile for an extra kick of heat. The combination of meat and beans is a delicious mixture that will warm and fill you up on those cold and blustery days.

6
Servings
518
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 1 large onion, diced
  • 1 small butternut squash, peeled, seeded, and diced
  • 3 cloves garlic, minced
  • 1 Pound ground beef
  • 1 Pound ground pork
  • 1 1/2 Tablespoon tomato paste
  • 4 guajillo chiles, rehydrated and puréed
  • 2 Teaspoons salt
  • 1 Teaspoon coriander
  • 1 Teaspoon paprika
  • 1 Teaspoon smoked paprika
  • 1/2 Teaspoon cumin
  • 1/2 Teaspoon black pepper
  • 1 fourteen-ounce can beans, such as BUSH'S Pinto Beans
  • 1 fourteen-ounce can fire-roasted diced tomatoes
  • 1 fourteen-ounce can puréed tomatoes
  • 14 Ounces water
  • Sour cream, for serving
  • Shredded cheese, for serving
  • Parsley, for serving
  • Peppers, for serving

Directions

Pour the oil into a large stock pot and heat over medium high heat. Once oil is hot, add the onion, squash, and garlic to the pan. Cook until onion is translucent and squash has begun to brown. Then remove everything to a bowl and set aside.

Add beef and pork to pan and cook until meat is cooked through and well browned. Drain any large accumulation of fat since this can keep the meat from browning, but don't pour the fat down your sink drain.

Stir in the tomato paste and cook for a few minutes, until you notice the paste turning a darker color. Add the vegetables back into the pot with the meat. Pour the puréed chiles into the pot and stir in all of the seasonings. Give everything a good thorough stirring to make sure it is well blended.

Add the beans, tomatoes, and water to the pot and give everything a good stir. Turn the heat to medium and cook chili for 1 hour.

Remove from heat, let cool, and store (covered) in the refrigerator for up to 1 week.

If serving same day, you can remove from heat, cover, and let sit until serving or turn heat to low and cover until serving. It just depends on when you plan to serve it.

Serve with sour cream, shredded cheese, parsley, peppers, chips, or whatever you like to serve with your chili.
 

Nutritional Facts

Total Fat
34g
49%
Saturated Fat
15g
63%
Cholesterol
139mg
46%
Carbohydrate, by difference
9g
7%
Protein
41g
89%
Vitamin A, RAE
123µg
18%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
88mg
9%
Choline, total
70mg
16%
Fiber, total dietary
2g
8%
Folate, total
42µg
11%
Iron, Fe
8mg
44%
Magnesium, Mg
59mg
18%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
397mg
57%
Selenium, Se
42µg
76%
Sodium, Na
175mg
12%
Thiamin
1mg
91%
Water
144g
5%
Zinc, Zn
8mg
100%

Chili Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chili Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

Chili Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère for meat-based chili; Riesling, gewürztraminer, muscat, or torrontés for vegetarian or poultry-based chili.