Ingredients:

  • 2 lbs lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 28 oz crushed tomatoes
  • 15 oz kidney beans, drained and rinsed
  • 15 oz pinto beans, drained and rinsed
  • 1 cup beef broth
  • 1 tbsp brown sugar

Instructions:

  1. Brown the ground beef over medium high heat in a large Dutch oven. Let it sit undisturbed for 3-4 minutes until a dark crust forms before breaking it up. Note: This creates the deep savory base.
  2. Add the diced onion and bell pepper to the pot. Sauté for 5 minutes until the onions are translucent and soft.
  3. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper. Toast for 60 seconds until the spices smell fragrant and toasted.
  4. Pour in the crushed tomatoes, beef broth, and brown sugar. Stir well, scraping the brown bits from the bottom of the pot with your spoon. Note: Those bits are pure flavor.
  5. Fold in the rinsed kidney beans and pinto beans, stirring gently so they don't mash.
  6. Reduce the heat to low.
  7. Simmer uncovered for 30-40 minutes until the liquid reduces and the chili thickens.
  8. Taste and add a pinch more salt if needed.