Panera Bread Fireside Chili Recipe

This Panera Bread Fireside Chili Recipe is inspired by the smoky and robust seasonal favorite from the cafe. It is a hearty and savory recipe, which calls for ground beef, kidney beans, and a touch of cocoa for depth. It’s a classic, foolproof recipe, ready in about 1 hour 10 minutes.

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Panera Bread Fireside Chili Recipe Ingredients

• 1.5 lbs lean ground beef
• 1 tablespoon olive oil
• 1 large yellow onion, finely diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 can (15 oz) dark red kidney beans, drained and rinsed
• 1 can (15 oz) light red kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: Shredded cheddar cheese, sour cream, and jalapeños for garnish

How To Make Panera Bread Fireside Chili

1. Brown the beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until it is fully browned and no longer pink. For the best texture, let the beef get a bit of a “crust” before moving it around too much. Drain any excess fat from the pot to keep the chili base clean and flavorful.
2. Sauté the aromatics: Add the diced onion and green bell pepper to the pot with the beef. Cook for about 6–8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. Stir in the minced garlic and cook for just 1 minute until fragrant.
3. Bloom the spices and cocoa: Stir in the chili powder, smoked paprika, cumin, oregano, and the cocoa powder. The cocoa powder is the professional secret to this recipe; it doesn’t make the chili taste like chocolate, but it adds a deep, earthy “fireside” richness and a beautiful dark color. Stir for about 1–2 minutes to toast the spices.
4. Simmer the base: Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Add the drained kidney beans and stir everything together. Bring the chili to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 45–50 minutes. This long, slow simmer is what allows the beef to become tender and the spices to fully penetrate the beans.
5. Adjust and thicken: Take off the lid and check the consistency. If you prefer a thicker chili, you can let it simmer uncovered for the final 10 minutes. Use a spoon to taste for seasoning, adding more salt or pepper if needed.
6. Serve and garnish: Ladle the hot chili into bowls. Top with a generous amount of shredded cheddar, a dollop of sour cream, and a few slices of jalapeño for a little extra kick. Serve immediately while the cheese is melting.

Recipe Tips

• Why cocoa powder is used: Cocoa powder provides a subtle bitterness that balances the acidity of the tomatoes and enhances the smokiness of the paprika. It gives the chili a “slow-cooked for hours” flavor.
• How to get the perfect texture: If you find the chili too liquidy, you can mash a few of the kidney beans against the side of the pot. This releases their natural starch and thickens the sauce instantly.
• Can I use a different meat: While beef is traditional for the Fireside version, you can swap it for ground turkey or even a mix of beef and spicy sausage for extra heat.
• Using a slow cooker: You can brown the meat and onions on the stove, then transfer everything to a slow cooker for 6–8 hours on low. This is the best way to develop the deep “fireside” flavor without standing over a stove.

What To Serve With Panera Bread Fireside Chili?

This Panera Bread Fireside Chili Recipe is a hearty, smoky main dish that needs a starchy or fresh pairing! A slice of Sweet Honey Cornbread is the quintessential choice for balancing the savory, smoky notes with a bit of sweetness. For a balanced meal, a side of Honey Mustard Tossed Salad or a classic Caesar Salad adds a lovely crispness that cuts through the rich beef broth! A Warm Sourdough Roll or a handful of Corn Tortilla Chips pairs wonderfully with the thick, chunky texture of the chili.

How To Store Panera Bread Fireside Chili

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Chili is famous for tasting even better on the second or third day as the spices have more time to meld.
• Freeze: This chili freezes exceptionally well for up to 3 months. Let it cool completely before portioning into freezer bags. Thaw overnight in the fridge and reheat on the stovetop.
• Reheating Note: If the chili has thickened too much in the fridge, add a splash of water or beef broth when reheating to bring it back to the original consistency.

Panera Bread Fireside Chili Nutrition Facts

• Calories: 340 (per serving)
• Total Fat: 14g
• Cholesterol: 65mg
• Sodium: 820mg
• Total Carbohydrates: 28g
• Dietary Fiber: 7g
• Protein: 26g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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