Ingredients
- For the Chili Base:
- Lean Ground Beef: 2 pounds (90/10 or 85/15 works best)
- Yellow Onion: 1 large, finely chopped
- Garlic: 5 cloves, minced
- Green Bell Pepper: 1 large, chopped
- The Liquid Gold:
- Crushed Tomatoes: 1 (28-ounce) can
- Diced Tomatoes: 1 (15-ounce) can, undrained (fire-roasted for extra flavor)
- Tomato Sauce: 1 (15-ounce) can
- Beef Broth: 1 cup, low-sodium
- The Heart of the Flavor:
- Fresh Pineapple: 2 cups, finely diced (about ½ of a medium pineapple)
- Dark Red Kidney Beans: 1 (15-ounce) can, rinsed and drained
- Black Beans: 1 (15-ounce) can, rinsed and drained
- The Spice Symphony:
- Chili Powder: 3 tablespoons
- Ground Cumin: 2 tablespoons
- Smoked Paprika: 1 tablespoon
- Ground Cinnamon: 2 teaspoons
- Dried Oregano: 1 teaspoon
- Cayenne Pepper: ½ teaspoon (or more, to taste)
- Brown Sugar: 1 tablespoon, packed (optional, to enhance sweetness)
- Salt: 1 ½ teaspoons (or to taste)
- Black Pepper: 1 teaspoon, freshly ground
- For Searing and Finishing:
- Olive Oil or Avocado Oil: 2 tablespoons
Instructions
- Sauté the Aromatics: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil. Once shimmering, add the chopped yellow onion and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until they have softened and the onion is translucent.
- Bloom the Spices: Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn it. Now, add all of your spices: chili powder, cumin, smoked paprika, ground cinnamon, oregano, and cayenne pepper. Stir constantly for about 60 seconds. This step, known as “blooming,” toasts the spices and unlocks their essential oils, dramatically deepening their flavor.
- Brown the Beef: Add the ground beef to the pot. Use a wooden spoon or spatula to break it up into smaller crumbles. Cook until the beef is thoroughly browned and no pink remains, about 8-10 minutes. The browned bits at the bottom of the pan are flavor gold!
- Deglaze and Combine: Pour in the cup of beef broth to deglaze the pan. Use your spoon to scrape up all the flavorful browned bits (the fond) from the bottom of the pot. This is a critical step for a rich-tasting chili.
- Add the Core Ingredients: Stir in the crushed tomatoes, diced tomatoes (with their juice), and tomato sauce. Add the rinsed and drained kidney beans and black beans, the finely diced fresh pineapple, and the optional brown sugar. Mix everything together until well combined.
- Simmer to Perfection: Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1 hour, though 2-3 hours is even better. The longer it simmers, the more tender the meat will become and the more the flavors will meld and deepen. Stir every 20-30 minutes to prevent sticking at the bottom.
- Final Seasoning: After the long simmer, taste the chili. Now is the time to make adjustments. Add the salt and freshly ground black pepper. You may find you want more salt, a little more cayenne for heat, or even an extra pinch of cinnamon. Let it simmer for another 10 minutes after the final seasoning.
- Rest and Serve: For the best possible flavor, turn off the heat and let the chili rest for 15-20 minutes before serving. This allows the flavors to settle and results in a more cohesive and delicious final product.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-400