Ingredients:

  • 1 tbsp (15ml) olive oil
  • 1 large yellow onion, chopped (about 1 ½ cups, or 200g)
  • 1 lb (450g) ground beef (ideally 80/20 blend)
  • 2 cloves garlic, minced
  • 1 tbsp (6g) chili powder
  • 1 tsp (3g) ground cumin
  • ½ tsp (1.5g) smoked paprika (optional, but highly recommended!)
  • ½ tsp (1.5g) dried oregano
  • ½ tsp (3g) salt, or to taste
  • ¼ tsp (0.75g) black pepper, or to taste
  • 1 (28 oz) can (800g) crushed tomatoes
  • 1 (15 oz) can (425g) kidney beans, rinsed and drained
  • 1 (15 oz) can (425g) pinto beans, rinsed and drained (can substitute with black beans)
  • 1 cup (240ml) beef broth (or water)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add ground beef to the pot and break it up with a spoon. Cook until browned, draining off any excess grease.
  3. Stir in chili powder, cumin, smoked paprika (if using), oregano, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant (blooming the spices releases their flavour).
  4. Add crushed tomatoes, kidney beans, pinto beans (or black beans), and beef broth. Stir well 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 flavour will be.
  6. Taste the chili and adjust seasonings as needed (add more salt, pepper, or chili powder to your liking).
  7. Serve hot with your favourite toppings.