Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 pound ground beef (450g)
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 1 (15-ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15-ounce) can pinto beans, rinsed and drained (425g)
  • 1 (15-ounce) can tomato sauce (425g)
  • 1 cup beef broth (240 ml)
  • 2 tablespoons chili powder (30 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for extra kick) (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, cilantro

Instructions:

  1. Heat the olive oil in the pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the ground beef to the pot and break it up with a spoon. Cook until browned, draining off any excess grease.
  3. Stir in the crushed tomatoes, tomato sauce, and beef broth.
  4. Add the chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Stir well to combine.
  5. Stir in the kidney beans and pinto beans.
  6. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. This allows the flavours to meld and deepen. The longer it simmers, the better!
  7. Taste the chili and adjust the seasoning as needed. Add more salt, pepper, chili powder, or cayenne pepper to your liking.
  8. Ladle the chili into bowls and top with your favourite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, or cilantro.