Ingredients:

  • 2 lbs (900g) Ground Beef (80/20 blend)
  • 1 large Yellow Onion, finely chopped (approx. 1.5 cups)
  • 2 cloves Garlic, minced (approx. 2 teaspoons)
  • 1 Green Bell Pepper, finely chopped (approx. 1 cup)
  • 1 Red Bell Pepper, finely chopped (approx. 1 cup)
  • 2 tablespoons Olive Oil
  • 3 tablespoons Chili Powder
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Cayenne Pepper (or more, to taste)
  • 1 teaspoon Kosher Salt (or to taste)
  • 1/2 teaspoon Black Pepper (freshly ground)
  • 28 oz (800g) Crushed Tomatoes
  • 15 oz (425g) Tomato Sauce
  • 15 oz (425g) Dark Red Kidney Beans, drained and rinsed
  • 15 oz (425g) Black Beans, drained and rinsed
  • 1 cup Beef Broth (low sodium)
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Brown Sugar (packed)

Instructions:

  1. Heat olive oil in the Dutch oven. Brown ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add onions, bell peppers, and garlic to the pot. Sauté until softened, about 5-7 minutes.
  3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant.
  4. Stir in crushed tomatoes, tomato sauce, kidney beans, black beans, beef broth, apple cider vinegar, and brown sugar.
  5. Bring to a simmer, then reduce heat to low. Cover and simmer for at least 2 hours, or up to 3 hours, stirring occasionally.
  6. Taste and adjust seasoning as needed. Add more salt, pepper, or cayenne pepper to taste.
  7. Ladle into bowls and garnish as desired.