Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1.5 lbs ground beef (680g), preferably 80/20 blend
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can diced tomatoes, undrained (425g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 cup beef broth (240ml)
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar (optional, to balance acidity)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Add ground beef to the pot and break it up with a spoon. Cook until browned, draining off any excess fat.
  3. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their flavors.
  4. Add crushed tomatoes, diced tomatoes, kidney beans, beef broth, tomato paste, and brown sugar (if using). Season with salt and pepper to taste.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour 30 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together.
  6. Taste the chili and adjust seasoning as needed. Add more salt, pepper, or chili powder to your preference.
  7. Ladle into bowls and garnish with your favorite toppings.