Ingredients:

  • 900g (2 lbs) 80/20 lean ground beef
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 large (about 250g/9 oz) yellow onion, finely diced
  • 4-5 cloves (about 20g/0.7 oz) garlic, minced
  • 1 large (about 200g/7 oz) green bell pepper, diced
  • 3 tablespoons (45ml) good quality chili powder
  • 1 tablespoon (15ml) ground cumin
  • 1 tablespoon (15ml) smoked paprika
  • 1 teaspoon (5ml) dried oregano (Mexican oregano if available)
  • ½ teaspoon (2.5ml) cayenne pepper
  • 1 teaspoon (5ml) sea salt
  • ½ teaspoon (2.5ml) freshly ground black pepper
  • 1 can (794g/28 oz) crushed tomatoes
  • 2 tablespoons (30ml) tomato paste
  • 2 cups (470ml) low-sodium beef broth
  • 1 can (425g/15 oz) kidney beans, rinsed and drained
  • 1 can (425g/15 oz) black beans, rinsed and drained

Instructions:

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until deeply browned. Drain any excess fat.
  2. Add the finely diced yellow onion, minced garlic, and diced green bell pepper to the pot. Sauté until the vegetables soften, about 5-7 minutes.
  3. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, sea salt, and freshly ground black pepper. Cook for 1-2 minutes, stirring constantly, until fragrant, blooming the spices.
  4. Pour in the crushed tomatoes, tomato paste, and low-sodium beef broth. Add the rinsed and drained kidney beans and black beans. Stir everything to combine well.
  5. Bring the chili to a gentle simmer, then reduce the heat to low. Cover the pot and cook for at least 30 minutes, or up to 45 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken to a rich consistency.
  6. Taste the chili and adjust seasoning as needed. Serve hot in generous bowls.