Ingredients:
- 2 tablespoons Olive Oil
- 2 pounds Ground Beef (85% lean recommended)
- 1 large Yellow Onion, diced
- 1 large Green Bell Pepper, diced
- 4 cloves Garlic, minced
- 1/4 cup Chili Powder (mild variety)
- 2 tablespoons Ground Cumin
- 1 tablespoon Dried Oregano
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Salt, plus more to taste
- 1/2 teaspoon Black Pepper, freshly ground
- 1 (15 ounce) can Tomato Sauce
- 1 (14.5 ounce) can Diced Tomatoes, undrained
- 1 cup Beef Broth (Low Sodium preferred)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Worcestershire Sauce
- 1 (15 ounce) can Kidney Beans, rinsed and drained
- 1 (15 ounce) can Pinto Beans, rinsed and drained
Instructions:
- Heat olive oil in a large (6-8 quart) heavy-bottomed Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until fully browned. Drain off excess fat thoroughly.
- Reduce heat to medium. Add the diced onion and green pepper to the pot. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Push the meat/vegetable mixture to one side of the pot. Add the chili powder, cumin, oregano, smoked paprika, cayenne, salt, and pepper directly to the clear spot. Toast dry spices for 1 minute, stirring constantly until very aromatic. Then, stir the spices into the meat mixture.
- Stir in the tomato sauce, diced tomatoes (with their juice), beef broth, brown sugar, and Worcestershire sauce. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat immediately to low, cover the pot slightly (leaving a small gap), and let it simmer gently for at least 2 hours, stirring every 30 minutes to allow flavours to meld.
- During the final 30 minutes of simmering, stir in the rinsed and drained kidney and pinto beans. Continue to simmer uncovered to allow the chili to thicken slightly.
- Taste the chili. Adjust salt, pepper, or cayenne as needed. Serve hot with desired toppings like cheese and sour cream.