Ingredients:

  • 2 lbs (900g) Ground Beef (80/20 blend preferred)
  • 1 large Yellow Onion, chopped (approx. 1 ½ cups)
  • 2 cloves Garlic, minced
  • 1 Green Bell Pepper, chopped (approx. 1 cup)
  • 1 Jalapeño, seeded and minced (optional, for heat!)
  • 2 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tsp Smoked Paprika
  • ½ tsp Oregano
  • ¼ tsp Cayenne Pepper (optional, for extra heat!)
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 tbsp Brown Sugar (packed)
  • 28 oz (794g) Crushed Tomatoes
  • 15 oz (425g) Kidney Beans, drained and rinsed
  • 15 oz (425g) Black Beans, drained and rinsed
  • 1 cup (240ml) Beef Broth
  • 1 tbsp Tomato Paste
  • 1 tbsp Apple Cider Vinegar

Instructions:

  1. In the Dutch oven, brown the ground beef over medium-high heat. Drain off any excess fat.
  2. Add the chopped onion, garlic, and bell pepper to the pot. Sauté until softened, about 5-7 minutes.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1 minute, stirring constantly, to bloom the spices.
  4. Stir in the crushed tomatoes, kidney beans, black beans, beef broth, tomato paste, brown sugar, and apple cider vinegar.
  5. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1.5 hours, or up to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.
  6. Taste the chili and adjust seasonings as needed. Add more salt, pepper, chili powder, or cayenne pepper to taste.
  7. Ladle into bowls and garnish with your favorite toppings.