Ingredients:

  • 2 lbs (900g) Ground Beef (80/20 blend for flavor)
  • 2 tbsp (30ml) Olive Oil
  • 1 Large Onion, chopped (approx. 200g)
  • 2 Bell Peppers (1 Red, 1 Green), chopped (approx. 400g total)
  • 4 cloves Garlic, minced (approx. 12g)
  • 1 Jalapeño, seeded and minced (optional, for extra heat)
  • 2 tbsp Chili Powder
  • 1 tbsp Smoked Paprika
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper (optional)
  • 1 (28 oz / 800g) can Crushed Tomatoes
  • 1 (15 oz / 425g) can Diced Tomatoes, undrained
  • 1 (15 oz / 425g) can Kidney Beans, drained and rinsed
  • 1 (15 oz / 425g) can Black Beans, drained and rinsed
  • 2 cups (475ml) Beef Broth (low sodium)
  • 1 tbsp Tomato Paste
  • 1 tbsp Brown Sugar
  • 1 tbsp Apple Cider Vinegar
  • Salt and Black Pepper to taste
  • Shredded Cheddar Cheese (Optional)
  • Sour Cream or Greek Yogurt (Optional)
  • Chopped Green Onions (Optional)
  • Fresh Cilantro (Optional)
  • Hot Sauce (Optional)

Instructions:

  1. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. Season with salt and pepper. Set aside.
  2. In the Dutch oven, heat olive oil over medium heat. Add onion and bell peppers and sauté until softened, about 5-7 minutes. Add garlic and jalapeño (if using) and cook for another minute until fragrant.
  3. Stir in chili powder, smoked paprika, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. This helps release the oils and maximizes the flavor.
  4. Add the browned beef, crushed tomatoes, diced tomatoes, kidney beans, black beans, beef broth, tomato paste, brown sugar, and apple cider vinegar to the Dutch oven. Stir well to combine.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, stirring occasionally, or until the chili has thickened and the flavors have melded. The longer it simmers, the better it gets!
  6. Taste the chili and adjust seasonings as needed. Add more salt, pepper, chili powder, or cayenne pepper to taste.
  7. Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro, and hot sauce (if desired).