Ultimate Flavor Bomb Chili
Prepare yourself for the Ultimate Flavor Bomb Chili! This chili recipe is a cherished family favorite, showcasing unmatched depth and richness that will leave everyone at the table asking for seconds. The secret to this extraordinary dish lies in unexpected yet harmonious ingredients: fennel seeds, ground cinnamon, and a hint of unsweetened cocoa. Combine them with lean ground beef, colorful bell peppers, and hearty beans, and you’ve got a chili that’s not only delicious but packed with wholesome ingredients. Perfectly cooked on the stovetop or in a slow cooker, this versatile recipe fits into any busy schedule. Whether served alongside homemade jalapeño cornbread or crispy tortilla strips, your family will savor every comforting spoonful. Get ready to warm hearts and fill stomachs with this unforgettable chili!
6-8 servings
Servings
413
Calories
15
Ingredients
Ingredients
Olive oil
1 teaspoon (unmeasured, for cooking)
Lean ground beef
1 1/2 lbs (90% lean for best flavor)
Onions
1 1/2 cups (coarsely chopped (preferably Vidalia or Spanish))
Yellow bell pepper
1 small (coarsely chopped)
Red bell pepper
1 small (coarsely chopped)
Chili powder
2-3 tablespoons (to taste)
Tomato paste
2 (6 ounce) cans (standard)
Ground cumin
1 teaspoon (standard)
Unsweetened baking cocoa
1/8 teaspoon (standard)
Ground cinnamon
1/8 teaspoon (standard)
Fennel seeds
2 teaspoons (whole)
Red pepper flakes
2 teaspoons (to taste)
Beans
2 lbs (canned (dark red kidney and pink or light red kidney beans, 15 to 16 ounces each, drained))
Green chilies
8 ounces (canned, chopped & undrained (2 cans of 4 ounces each))
Water
3 cups (added throughout cooking)
Instructions
1
In a large, deep pre-heated skillet, add olive oil. Once hot, introduce the chopped onions and bell peppers. To help sweat the veggies, add a tablespoon or two of water and cover. Cook on medium-low heat until the onions and peppers are translucent and fragrant.
2
Uncover the pan, add the lean ground beef, breaking it up with a spatula. Continue to cook on low heat until the meat is no longer pink, about 20 minutes, stirring occasionally and adding more water as needed to keep it moist.
3
As the meat browns, sprinkle in the chili powder (starting with 1 tablespoon) to infuse the meat with flavor. Adjust according to your heat preference.
4
Once the meat is fully cooked, stir in the tomato paste, ensuring it’s well-combined. Add enough water to achieve your desired chili thickness (around 1-2 cups should do). Cover and let it simmer on low for 30 minutes.
5
Next, add the ground cumin, baking cocoa, ground cinnamon, fennel seeds, and red pepper flakes into the simmering mix. Stir well to combine all the ingredients, then cover and let it cook on low for another hour, allowing the flavors to meld together beautifully.
6
After an hour, introduce the beans and canned green chilies (including their juices) into the pot. Stir thoroughly and add additional water if necessary to maintain a chili-like consistency. Cover and continue to simmer on low for an additional 40 minutes.
7
Once cooked, give the chili one last stir and taste for seasoning adjustments. Serve hot, garnished with chopped red onions, a dollop of sour cream, hot sauce, and your choice of shredded cheddar, colby, or Jack cheese.
Nutrition Information
15g
Fat
44g
Carbs
22g
Protein
6.9g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What makes the Ultimate Flavor Bomb Chili unique?
The unique depth and richness of this chili come from the addition of fennel seeds, ground cinnamon, and a hint of unsweetened cocoa.
What type of ground beef is recommended for this recipe?
The recipe calls for 1.5 lbs of 90% lean ground beef for the best balance of flavor and nutrition.
Which onions should I use for this chili?
Vidalia or Spanish onions are preferred, coarsely chopped for a hearty texture.
How many servings does this chili recipe make?
This recipe yields approximately 6 to 8 servings.
Can I cook this chili in a slow cooker?
Yes, while the instructions detail stovetop preparation, the recipe is versatile and well-suited for a slow cooker.
What is the calorie count per serving?
Each serving contains approximately 413 calories.
How much protein is in one serving of this chili?
There are 22 grams of protein per serving.
What kind of beans are used in this recipe?
The recipe uses 2 lbs of canned beans, specifically a mix of dark red kidney beans and pink or light red kidney beans.
How long does the beef need to cook initially?
The lean ground beef should be cooked on low heat for about 20 minutes until it is no longer pink.
When should I add the tomato paste?
The tomato paste should be stirred in once the meat is fully cooked and browned.
How long should the chili simmer after adding the tomato paste?
It should simmer on low for 30 minutes after combining the meat and tomato paste with water.
What are the 'flavor bomb' spices added during the second simmer?
Ground cumin, unsweetened baking cocoa, ground cinnamon, fennel seeds, and red pepper flakes are added during the second phase.
How long do the spices simmer before adding the beans?
Once the spices are added, the mixture should simmer for one hour to allow the flavors to meld.
Should the canned green chilies be drained?
No, the 8 ounces of canned green chilies should be added undrained, including their juices.
How long is the final simmering stage?
After adding the beans and green chilies, the chili should simmer for a final 40 minutes.
What is the fat content of this chili?
Each serving contains 15 grams of fat.
How many carbohydrates are in a serving?
There are 44 grams of carbohydrates per serving.
Is this chili a good source of fiber?
Yes, it provides 6.9 grams of fiber per serving.
What suggested garnishes work best with this dish?
Recommended garnishes include chopped red onions, sour cream, hot sauce, and shredded cheddar, colby, or Jack cheese.
What type of bell peppers are included?
The recipe calls for one small yellow bell pepper and one small red bell pepper.
How much chili powder should I use?
Start with 1 tablespoon while browning the meat, then adjust up to 2-3 tablespoons total based on your heat preference.
What is the total amount of water used throughout the process?
The recipe uses approximately 3 cups of water added at various stages of cooking.
Does the recipe use whole or ground fennel seeds?
The recipe specifies 2 teaspoons of whole fennel seeds.
What is the secret for sweating the vegetables?
Add a tablespoon or two of water to the peppers and onions and cover the skillet to help them sweat without burning.
What side dishes are recommended?
It is delicious served with homemade jalapeño cornbread or crispy tortilla strips.
How much sugar is in the recipe?
The chili contains 2.5 grams of sugar per serving.
What is the specific amount of cocoa needed?
The recipe uses 1/8 teaspoon of unsweetened baking cocoa.
How much cinnamon is used?
The recipe uses 1/8 teaspoon of ground cinnamon.
What type of oil is used for cooking?
One teaspoon of olive oil is used for the initial sautéing of vegetables.
Is this chili considered spicy?
The spice level is adjustable via the chili powder and 2 teaspoons of red pepper flakes, but it is categorized as a spicy comfort food.