Ingredients:

  • 2 tablespoons of olive oil (30 ml)
  • 1 pound of ground beef (450 g)
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 1 bell pepper, diced
  • 2 tablespoons of chili powder (30 g)
  • 1 teaspoon of cumin (5 g)
  • 1 teaspoon of smoked paprika (5 g)
  • 1 can (14.5 oz or 410 g) diced tomatoes
  • 1 can (15 oz or 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz or 425 g) black beans, drained and rinsed
  • Salt and pepper to taste
  • 1 to 2 cups (240 to 480 ml) beef broth
  • Optional: fresh cilantro, chopped, for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat until shimmering.
  2. Add ground beef and cook until browned, about 5-7 minutes, stirring occasionally.
  3. Incorporate diced onions, bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
  4. Stir in chili powder, cumin, and smoked paprika. Cook until fragrant for 1 minute.
  5. Add diced tomatoes (with juice), kidney beans, black beans, and beef broth to the pot.
  6. Bring to a boil, then reduce heat to low. Cover and let simmer for 30-45 minutes, stirring occasionally.
  7. If the chili is too thick, stir in additional broth until reaching your desired consistency.
  8. Ladle chili into bowls and garnish with chopped cilantro if desired.