Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (approx. 1 1/2 cups, 200g)
  • 2 cloves garlic, minced (approx. 1 teaspoon, 5g)
  • 1 green bell pepper, chopped (approx. 1 cup, 150g)
  • 1 red bell pepper, chopped (approx. 1 cup, 150g)
  • 1.5 lbs ground beef (680g), 80/20 blend recommended
  • 1 tablespoon chili powder (15 ml)
  • 2 teaspoons ground cumin (10 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1/4 teaspoon cayenne pepper (1.25 ml) (optional, for extra heat)
  • 1/2 teaspoon cocoa powder (2.5 ml)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can kidney beans, drained and rinsed (425g)
  • 1 (15 ounce) can pinto beans, drained and rinsed (425g)
  • 1 cup beef broth (240 ml)
  • 1 teaspoon salt (5 ml), or to taste
  • 1/2 teaspoon black pepper (2.5 ml), or to taste

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; cook until slightly softened, about 3 minutes.
  2. Add ground beef to the pot and break it up with a wooden spoon. Cook until browned all over, draining off any excess grease.
  3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), and cocoa powder. Cook for 1 minute, stirring constantly, to release the fragrances.
  4. Pour in crushed tomatoes, kidney beans, and pinto beans. Stir to combine.
  5. Pour in beef broth, bring to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours for a richer flavor. Stir occasionally to prevent sticking.
  6. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish as desired.