Ingredients:
- 2 tablespoons olive oil
- 3 pounds ground beef, preferably chuck, 80/20 blend
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 bell peppers (any color), chopped
- 1 jalapeño pepper, seeded and minced (optional)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- Salt and freshly ground black pepper to taste
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- Shredded cheddar cheese (optional)
- Sour cream or Greek yogurt (optional)
- Chopped green onions (optional)
- Diced red onion (optional)
- Avocado slices (optional)
- Tortilla chips (optional)
- Hot sauce (optional)
Instructions:
- Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
- Add the chopped onions, garlic, bell peppers, and jalapeño (if using) to the pot with the beef. Sauté until softened, about 5-7 minutes.
- Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to bloom the spices.
- Add the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, apple cider vinegar, Worcestershire sauce, and brown sugar to the pot. Season with salt and pepper to taste.
- Bring the chili to a simmer, then reduce the heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally.
- Stir in the kidney beans and black beans during the last 30 minutes of simmering.
- Taste and adjust seasoning as needed. Add more salt, pepper, chili powder, or cayenne pepper to your preference.
- Ladle the chili into bowls and top with your favorite toppings.