Ingredients
- For the Base:
- Ground Beef: 2 pounds (80/20 or 85/15 recommended for flavor and moisture)
- Yellow Onion: 1 large, chopped (about 1.5 cups)
- Green Bell Pepper: 1 large, chopped (about 1 cup)
- Red Bell Pepper: 1 large, chopped (about 1 cup)
- Garlic: 4-6 cloves, minced (about 2 tablespoons)
- Olive Oil or Vegetable Oil: 2 tablespoons
- Tomatoes & Liquids:
- Diced Tomatoes: 1 can (28 ounces), undrained
- Tomato Sauce: 1 can (15 ounces)
- Tomato Paste: 1 can (6 ounces)
- Beef Broth: 2 cups (low sodium preferred)
- Beans (Rinsed and Drained):
- Dark Red Kidney Beans: 1 can (15 ounces)
- Light Red Kidney Beans: 1 can (15 ounces)
- Black Beans or Pinto Beans: 1 can (15 ounces) – choose your favorite or use a mix!
- Spices & Seasonings:
- Chili Powder: 1/4 cup (use a good quality, flavorful blend)
- Ground Cumin: 2 tablespoons
- Dried Oregano: 1 tablespoon
- Smoked Paprika: 1 tablespoon (for a hint of smokiness)
- Cayenne Pepper: 1/2 teaspoon (or to taste – adjust for desired heat)
- Brown Sugar: 1 tablespoon, packed (optional, but helps balance acidity)
- Unsweetened Cocoa Powder: 1 teaspoon (optional, for depth of flavor)
- Salt: 1.5 teaspoons (or to taste)
- Black Pepper: 1 teaspoon (or to taste)
- Bay Leaves: 2
- Optional Garnish Ideas (see “How to Serve” for more):
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped green onions or chives
- Fresh cilantro
- Sliced jalapeños
- Crushed tortilla chips
Instructions
- Sauté Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften and the onions become translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Brown the Ground Beef: Add the ground beef to the pot with the softened vegetables. Break it apart with a spoon and cook, stirring frequently, until it’s nicely browned and no pink remains (about 8-10 minutes). If using a higher fat content beef, you may want to drain off any excess grease at this point, leaving about 1-2 tablespoons in the pot for flavor.
- Bloom the Spices: This is a crucial step for maximizing flavor! Reduce the heat to medium. Add the chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper directly to the pot with the meat and vegetables. Stir continuously for 1-2 minutes. This “toasts” the spices, releasing their aromatic oils and deepening their flavor. You’ll notice the aroma becoming much more intense.
- Incorporate Tomatoes and Remaining Seasonings: Add the diced tomatoes (undrained), tomato sauce, and tomato paste to the pot. Stir well to combine everything thoroughly, scraping up any browned bits from the bottom of the pot (this is called deglazing, and those bits are packed with flavor!).
Next, stir in the beef broth, brown sugar (if using), cocoa powder (if using), salt, black pepper, and bay leaves. Mix until everything is well integrated. - Simmer to Perfection: Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour, stirring occasionally to prevent sticking. For the best, most developed flavor, simmer for 1.5 to 2 hours. The longer it simmers, the more the flavors will meld and deepen. If the chili becomes too thick during simmering, you can add a little more beef broth or water to reach your desired consistency.
- Add the Beans: After the initial simmering period, stir in the rinsed and drained kidney beans and black/pinto beans. Continue to simmer, uncovered, for another 20-30 minutes, allowing the beans to heat through and absorb some of the chili’s flavors.
- Taste and Adjust: This is the final, and perhaps most important, step before serving. Remove the bay leaves. Taste the chili and adjust seasonings as needed. You might want more salt, a pinch more chili powder for intensity, or a dash more cayenne for heat. This is your chance to make it perfect for your palate.
- Rest (Optional but Recommended): If you have the patience, turn off the heat, cover the pot, and let the chili rest for 15-30 minutes before serving. This allows the flavors to settle and meld even further. Honestly, it’s even better the next day!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550