Ingredients
Scale
- Protein & Fat:
- 1.5 lbs (680g) lean ground beef (85/15 or 90/10 recommended)
- 2 tablespoons olive oil or avocado oil
- Aromatics & Vegetables:
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 2 medium bell peppers (any color combination – red, yellow, orange recommended for sweetness), cored, seeded, and chopped (about 2 cups)
- 3–4 cloves garlic, minced (about 1 tablespoon)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 1 medium zucchini, diced (about 1.5 cups)
- 1 (14.5 oz / 411g) can diced fire-roasted tomatoes, undrained
- 1 (15 oz / 425g) can tomato sauce
- 1 (6 oz / 170g) can tomato paste
- Beans (Rinsed and Drained):
- 1 (15 oz / 425g) can kidney beans, rinsed and drained
- 1 (15 oz / 425g) can black beans, rinsed and drained
- (Optional: 1 (15 oz / 425g) can pinto beans, rinsed and drained for extra heartiness)
- Liquids & Spices:
- 2 cups beef broth (low sodium preferred)
- 3 tablespoons chili powder (adjust to your spice preference)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 1–2 teaspoons brown sugar or maple syrup (optional, to balance acidity)
- Optional Garnishes:
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Sliced green onions
- Diced avocado
- Crushed tortilla chips
- Pickled or fresh jalapeño slices
Instructions
- Prepare Your Mise en Place: Before you begin cooking, chop all your vegetables (onion, bell peppers, carrots, celery, zucchini) and mince the garlic. Open and rinse/drain your beans. Measure out your spices into a small bowl. Having everything ready makes the cooking process smooth and enjoyable. This step, while seemingly simple, is crucial for a stress-free cooking experience, especially when managing multiple ingredients.
- Brown the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the ground beef. Break it apart with a spoon and cook, stirring occasionally, until it’s nicely browned, about 7-10 minutes. Drain off any excess fat if necessary. This browning step is vital for developing a deep, savory base flavor for your chili. Don’t rush it!
- Sauté the Aromatics: Add the chopped onion, bell peppers, carrots, and celery to the pot with the browned beef. Cook, stirring frequently, for about 8-10 minutes, or until the vegetables have softened and the onion is translucent. Scrape up any browned bits from the bottom of the pot as the vegetables release their moisture – these bits are packed with flavor.
- Add Garlic and Spices (Bloom them!): Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) directly to the pot. Stir constantly for 1-2 minutes. This step, known as “blooming” the spices, toasts them slightly in the heat and fat, which intensifies their aroma and flavor significantly.
- Incorporate Tomato Products: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly. This step deepens the tomato flavor and removes any “tinny” taste from the paste. Then, add the undrained fire-roasted diced tomatoes and tomato sauce. Stir well to combine everything.
- Add Remaining Vegetables, Beans, and Broth: Add the diced zucchini, rinsed and drained kidney beans, and rinsed and drained black beans (and pinto beans, if using) to the pot. Pour in the beef broth. Stir everything together thoroughly. If you’re using the optional brown sugar or maple syrup to balance acidity, add it now.
- 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 45 minutes, or up to 1.5 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. The chili should thicken slightly, and the vegetables should be tender. If it becomes too thick for your liking, you can add a little more beef broth or water.
- Season and Rest: After the simmering time, taste the chili and adjust seasonings as needed. Add more salt, pepper, or chili powder to your preference. It’s often at this stage that you’ll notice the flavors have truly come together. Once seasoned to your liking, turn off the heat and let the chili rest for at least 10-15 minutes before serving. This resting period allows the flavors to settle and meld even further.
- Serve and Garnish: Ladle the hot chili into bowls. Set up a “toppings bar” with your chosen garnishes like shredded cheese, sour cream, cilantro, green onions, avocado, and tortilla chips, allowing everyone to customize their bowl.
Nutrition
- Serving Size: One Normal Portion
- Calories: 400-480