Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1.5 lbs ground beef (about 680g), 80/20 blend recommended for flavour
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon dried oregano
  • 1 (28 ounce) can crushed tomatoes (approx. 800g)
  • 1 (15 ounce) can tomato sauce (approx. 425g)
  • 1 (15 ounce) can kidney beans, drained and rinsed (approx. 425g)
  • 1 (15 ounce) can black beans, drained and rinsed (approx. 425g)
  • 1 cup beef broth (240 ml) (or water)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar (optional, to balance acidity)
  • Salt and freshly ground black pepper to taste
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Chopped green onions (optional)
  • Hot sauce (like Tobasco) (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell peppers and cook for another 3 minutes, until fragrant.
  2. Add ground beef to the pot and break it up with a wooden spoon. Cook until browned, draining off any excess grease.
  3. Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), and oregano. Cook for 1 minute, stirring constantly, to bloom the spices.
  4. Add crushed tomatoes, tomato sauce, kidney beans, black beans, beef broth, apple cider vinegar, and brown sugar (if using). Season with salt and pepper to taste. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together.
  6. Taste and adjust seasonings as needed. Ladle into bowls and garnish with shredded cheese, sour cream, and green onions, if desired.