Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 large yellow onion, chopped (about 1 cup/150g)
  • 1 green bell pepper, chopped (about 1 cup/150g)
  • 1 pound (450g) ground beef (80/20 blend preferred) or 1 pound (450g) plant-based ground beef substitute
  • 2 cloves garlic, minced (about 2 teaspoons/10g)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can pinto beans, rinsed and drained
  • 1 (15 ounce/425g) can chili beans, undrained (beans in chili sauce, for extra flavor)
  • 1 packet (1.25 ounces/35g) chili seasoning mix (store-bought, or homemade)
  • 1 teaspoon (5ml) ground cumin
  • ½ teaspoon (2.5ml) smoked paprika
  • ¼ teaspoon (1.25ml) cayenne pepper (optional, for heat)
  • 1 cup (240ml) beef broth (or vegetable broth for vegetarian option)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream (or Greek yogurt), chopped green onions, cilantro, tortilla chips

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
  2. Add ground beef (or plant-based substitute) to the pot. Break it up with a spoon and cook until browned. Drain off any excess grease (if using beef).
  3. Stir in minced garlic, chili seasoning, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  4. Add crushed tomatoes, kidney beans, pinto beans, chili beans, and beef broth to the pot. Stir well 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 an hour for a richer flavour. Stir occasionally to prevent sticking.
  6. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with your favourite toppings.