Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 ½ cups, 200g)
  • 2 bell peppers (any color), chopped (about 2 cups, 250g)
  • 2-3 cloves garlic, minced (approx. 1 tablespoon, 10g)
  • 1-2 jalapeños, seeded and minced (adjust to taste)
  • 1.5 lbs (700g) ground beef (80/20 blend recommended)
  • 1 teaspoon salt (6g)
  • ½ teaspoon black pepper (2g)
  • 2 tablespoons chili powder (24g)
  • 1 tablespoon smoked paprika (8g)
  • 1 teaspoon ground cumin (4g)
  • ½ teaspoon dried oregano (1g)
  • ¼ teaspoon cayenne pepper (optional, for extra heat) (0.5g)
  • 1 tablespoon unsweetened cocoa powder (6g)
  • 28 oz (800g) crushed tomatoes
  • 15 oz (425g) diced tomatoes, undrained
  • 15 oz (425g) kidney beans, drained and rinsed
  • 15 oz (425g) black beans, drained and rinsed
  • 1 cup (240ml) beef broth or stock

Instructions:

  1. Heat olive oil in the pot. Add onion and bell peppers and cook until softened, about 5-7 minutes. Add garlic and jalapeño; cook for 1 minute more.
  2. Add ground beef to the pot. Break it up with a spoon and cook until browned, draining off any excess grease.
  3. Stir in salt, pepper, chili powder, smoked paprika, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute to bloom the spices.
  4. Stir in cocoa powder, crushed tomatoes, and diced tomatoes. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for at least 1 hour 30 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the better the flavour develops.
  6. Stir in the kidney beans, black beans, and beef broth. Simmer for another 30 minutes, uncovered, to allow the flavors to meld.
  7. Taste and adjust seasonings as needed. Add more salt, pepper, or chili powder to your liking.