Ingredients:

  • 2 Tbsp Olive Oil or neutral cooking oil
  • 1 large Yellow Onion, finely diced
  • 1 large Red Bell Pepper, seeded and diced
  • 4 cloves Garlic, minced
  • 1 kg Ground Beef (80/20 lean)
  • 1 tsp Kosher Salt, plus more for seasoning
  • ½ tsp Black Pepper
  • 3 Tbsp Chili Powder (Ancho or New Mexico)
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Smoked Paprika
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano (Mexican oregano preferred)
  • ½ tsp Cayenne Pepper (optional, for heat)
  • 1 x 796g Can Crushed Tomatoes
  • 1 x 400g Can Diced Tomatoes, undrained
  • 500 ml Beef Stock or Broth (low sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Cider Vinegar (or red wine vinegar)
  • 1 tsp Brown Sugar (or granulated sugar)
  • 2 x 400g Cans Dark Red Kidney Beans, rinsed and drained
  • 1 Bay Leaf

Instructions:

  1. Heat the oil in a large Dutch oven over medium heat. Add the diced onion and red pepper and sauté for 5–7 minutes until softened and translucent, not browned.
  2. Stir in the minced garlic and the tomato paste. Cook for 2–3 minutes, stirring constantly. This caramelizes the paste and takes the raw edge off the garlic.
  3. Add the ground beef, salt, and pepper to the pot. Break up the meat with a spoon and cook until fully browned.
  4. Using a slotted spoon, transfer the meat mixture to a bowl, leaving the rendered fat in the pot. Carefully pour off and discard most of the excess fat, leaving only about 1 Tbsp behind for flavour. Return the meat to the pot.
  5. Reduce heat to medium-low. Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne (if using) over the meat. Stir well and cook for 60–90 seconds until the spices are fragrant (blooming), but do not let them burn.
  6. Pour in the crushed tomatoes, diced tomatoes, beef stock, Worcestershire sauce, cider vinegar, and brown sugar. Stir well to combine, scraping up any browned bits (fond) from the bottom of the pot. Add the bay leaf.
  7. Bring the mixture to a gentle bubble, then immediately reduce the heat to the lowest setting for a lazy simmer.
  8. Cover the pot loosely and simmer for at least 90 minutes. Stir every 20–30 minutes to prevent sticking. The chili will thicken and the flavors will marry.
  9. Remove the bay leaf. Stir in the rinsed and drained kidney beans. Simmer for an additional 15 minutes to heat the beans through.
  10. Taste the chili critically and adjust salt and pepper as needed. Add a tiny dash more vinegar or a pinch of brown sugar if the flavor tastes flat.
  11. Ladle the hot chili into bowls and garnish generously with your desired toppings.