Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (about 1 ½ cups) (Approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1.5 pounds ground beef (preferably 80/20) (Approx. 680g)
  • 1 green bell pepper, chopped (about 1 cup) (Approx. 150g)
  • 1 red bell pepper, chopped (about 1 cup) (Approx. 150g)
  • 1 (28 ounce) can crushed tomatoes (Approx. 794g)
  • 1 (15 ounce) can tomato sauce (Approx. 425g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (Approx. 425g)
  • 1 (15 ounce) can black beans, rinsed and drained (Approx. 425g)
  • 1 (10 ounce) can diced tomatoes and green chilies (such as Rotel) (Approx. 283g)
  • 2 tablespoons chili powder (30 ml)
  • 1 tablespoon cumin (15 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • ½ teaspoon cayenne pepper (or to taste) (2.5 ml)
  • 1 tablespoon brown sugar (15 ml)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 1 cup beef broth (240 ml)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant, being careful not to burn it.
  2. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the bell peppers to the pot and cook for about 5 minutes, until slightly softened.
  4. Add the crushed tomatoes, tomato sauce, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, oregano, cayenne pepper, brown sugar, salt, and pepper. Stir to combine.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor will become.
  6. Stir in the kidney beans and black beans during the last 10 minutes of cooking.
  7. Taste and adjust seasonings as needed. Add beef broth if chili is too thick. Serve hot with your favorite toppings.