Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 1/2 cups)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1.5 pounds (680g) ground beef (80/20 blend recommended)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 2 tablespoons (30ml) chili powder
  • 1 teaspoon (5ml) ground cumin
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional, for extra heat)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can kidney beans, drained and rinsed
  • 1 (15 ounce / 425g) can black beans, drained and rinsed
  • 1 cup (240ml) beef broth (low-sodium recommended)
  • 1 tablespoon (15ml) tomato paste
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Chopped green onions (optional)
  • Fresh cilantro (optional)
  • Tortilla chips (optional)

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and bell peppers and cook for another 3 minutes, until fragrant.
  2. Add ground beef to the pot and break it up with a spoon. Cook until browned, draining off any excess fat. Season with salt and pepper.
  3. Stir in chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  4. Add crushed tomatoes, kidney beans, black beans, beef broth, and tomato paste to the pot. Stir to combine.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
  6. Ladle chili into bowls and garnish with your favorite toppings.