Ingredients:

  • 2 lbs (900g) ground beef (80/20 blend preferred)
  • 1 large yellow onion, diced (approx. 2 cups / 300g)
  • 2 green bell peppers, diced (approx. 2 cups / 300g)
  • 4 cloves garlic, minced (approx. 2 tsp / 8g)
  • 2 tablespoons (30 ml) olive oil
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1 cup (240ml) beef broth (low sodium)
  • 1 (15 ounce/425g) can kidney beans, drained and rinsed
  • 1 (15 ounce/425g) can pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add diced onion and bell pepper to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, diced tomatoes, and beef broth.
  4. Add drained kidney beans, pinto beans, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir to combine.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and simmer for at least 2 hours, stirring occasionally. The longer it simmers, the better the flavour will develop.
  6. Taste and adjust seasoning (salt, pepper, spices) as needed.
  7. Ladle into bowls and serve with your favourite toppings.