Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound ground beef (450g) (80/20 blend recommended)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (425g)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute, until fragrant.
  2. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in green bell pepper and red bell pepper. Cook for 3-5 minutes, until slightly softened.
  4. Stir in diced tomatoes, tomato sauce, kidney beans, pinto beans, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, stirring occasionally. Longer simmering improves the flavour.
  6. Taste and adjust seasoning as needed. Ladle into bowls and garnish as desired.