Ingredients:

  • 1.5 lb (680g) Ground Beef (80/20 blend recommended)
  • 1 tbsp (15ml) Olive Oil
  • 1 Large Yellow Onion, chopped (approx. 1 cup)
  • 2 cloves Garlic, minced (approx. 2 tsp)
  • 1 Green Bell Pepper, chopped (approx. 1 cup)
  • 1 Red Bell Pepper, chopped (approx. 1 cup)
  • 1 (28 oz / 794g) Can Crushed Tomatoes
  • 1 (15 oz / 425g) Can Kidney Beans, drained and rinsed
  • 1 (15 oz / 425g) Can Black Beans, drained and rinsed
  • 1 (15 oz / 425g) Can Pinto Beans, drained and rinsed
  • 1 (15 oz / 425g) Can Tomato Sauce
  • 1 cup (240ml) Beef Broth (low sodium)
  • 2 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper (optional, for extra heat)
  • 1 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, or to taste
  • Shredded Cheddar Cheese (optional)
  • Sour Cream (optional)
  • Chopped Green Onions (optional)
  • Tortilla Chips (optional)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion, garlic, green bell pepper, and red bell pepper to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in crushed tomatoes, tomato sauce, chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and pepper.
  4. Add kidney beans, black beans, pinto beans, and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
  5. Taste and adjust seasoning as needed. Add more salt, pepper, or chili powder to your liking.
  6. Ladle chili into bowls and top with your favorite toppings.