Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1.5 lbs (680 g) ground beef
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2.5 ml) black pepper
  • 2 tbsp (30 ml) chili powder
  • 1 tsp (5 ml) cumin
  • 1/2 tsp (2.5 ml) smoked paprika
  • 1/4 tsp (1.25 ml) cayenne pepper (optional)
  • 1 (28 oz) can crushed tomatoes (800 g)
  • 1 (15 oz) can kidney beans, rinsed and drained (425 g)
  • 1 (15 oz) can black beans, rinsed and drained (425 g)
  • 1 cup (240 ml) beef broth
  • 1 tbsp (15 ml) tomato paste
  • 1 tbsp (15 ml) apple cider vinegar
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, corn chips

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, green bell pepper, and red bell pepper and cook for another 3-4 minutes, until slightly tender.
  2. Add ground beef to the pot and break it up with a wooden spoon. Cook until browned, about 7-10 minutes. Drain off any excess grease.
  3. Stir in salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, allowing the spices to bloom.
  4. Stir in crushed tomatoes, kidney beans, black beans, beef broth, tomato paste, and apple cider vinegar.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours for even deeper flavor. Stir occasionally to prevent sticking.
  6. Taste and adjust seasonings as needed. Add more salt, pepper, chili powder, or cayenne pepper to taste.
  7. Ladle the chili into bowls and top with your favorite toppings.