Ingredients
The Base & Aromatics
1.5 lbs (700g) ground beef (80/20 works great for flavor)
1 large yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced
The Spices
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to your preferred heat level)
Salt and freshly ground black pepper, to taste
The Sauce & Beans
1 can (28 oz) crushed or diced tomatoes (with their juices)
1 can (15 oz) tomato sauce
1 cup beef broth (or water)
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans or pinto beans, rinsed and drained (optional)
1 tablespoon Worcestershire sauce
Instructions
1. Brown the Beef & Aromatics
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the ground beef and cook, breaking it up with a wooden spoon, until completely browned (about 5 to 7 minutes). Drain excess fat if needed.
Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the pot. Cook for 5 minutes until the vegetables soften and become fragrant.
2. Bloom the Spices
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper.
Cook for 1 to 2 minutes, stirring constantly. Toasting the spices directly with the meat and vegetables unlocks a deeper, richer flavor.
3. Simmer to Perfection
Pour in the crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, kidney beans, and black beans. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a lid (leaving a tiny gap for steam), and let it simmer for at least 30 to 45 minutes (an hour is even better).
Stir occasionally so it doesn’t stick to the bottom.
Tip: The longer it simmers, the more robust and melded the flavors become.
4. Adjust & Serve
Taste the chili and add extra salt, pepper, or a pinch of sugar if the tomatoes taste too acidic.
Suggested Toppings
Serve hot in deep bowls and load it up with your
favorite toppings:
Shredded sharp cheddar or Monterey Jack cheese
A dollop of sour cream or Greek yogurt
Diced green onions or fresh cilantro
Pickled or fresh jalapeño slices
Warm cornbread or tortilla chips on the side
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