Ingredients
Scale
- 2 lbs lean ground beef (90/10 recommended)
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 6 cloves garlic, minced
- 1 large green bell pepper, chopped (optional, for extra flavor)
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (or more, to taste)
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (6-ounce) can tomato paste
- 2 cups beef broth
- 2 (15-ounce) cans dark red kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 tablespoon brown sugar (optional, to balance acidity)
Instructions
- Brown the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s thoroughly browned, about 8-10 minutes. Do not drain the fat unless there is an excessive amount; a little bit adds a lot of flavor. Remove the browned beef from the pot with a slotted spoon and set it aside.
- Sauté the Aromatics: In the same pot, add the chopped onions and bell pepper (if using). Sauté for 5-7 minutes, stirring occasionally, until they have softened and the onions are translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Bloom the Spices: Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper to the pot with the onions and garlic. Stir constantly for about 60 seconds. This step, known as “blooming,” toasts the spices and releases their essential oils, dramatically deepening their flavor. The mixture will become very fragrant.
- Combine and Deglaze: Return the browned beef to the pot. Add the tomato paste and stir to coat the meat and vegetables. Cook for 2-3 minutes, allowing the tomato paste to caramelize slightly. Pour in the beef broth to deglaze the pan, scraping up any browned bits (the “fond”) from the bottom of the pot with your spoon. These bits are packed with flavor.
- Add Tomatoes and Simmer: Stir in the crushed tomatoes, diced tomatoes (with their juice), salt, and black pepper. If you prefer a slightly less acidic chili, add the optional brown sugar now. Bring the mixture to a boil, then reduce the heat to low.
- The Long Simmer: Cover the pot and let the chili simmer for at least 1.5 hours, stirring every 20-30 minutes to prevent it from sticking to the bottom. For the best, most developed flavor, simmer for 2-3 hours. The longer it simmers, the more tender the meat will become and the more the flavors will meld.
- Add the Beans: During the last 30 minutes of simmering, stir in the rinsed and drained kidney beans and pinto beans. Continue to simmer, uncovered, to allow the chili to thicken to your desired consistency.
- Final Taste and Serve: Taste the chili and adjust seasonings as needed. You may want to add more salt, pepper, or cayenne for an extra kick. Let the chili rest for 10-15 minutes off the heat before serving. This allows the flavors to settle. Serve hot with your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-500