Ingredients:

  • 2 lbs Ground Beef (80/20 recommended)
  • 1 large Yellow Onion, diced
  • 1 large Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Olive Oil or Neutral Oil
  • 3 Tbsp Chili Powder
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano (Mexican preferred)
  • ½ tsp Cayenne Pepper (or to taste)
  • 1 tsp Salt (to start)
  • Black Pepper (to taste)
  • 1 (28 oz) can Crushed Tomatoes (undrained)
  • 2 cups Beef Broth or Stock
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (15 oz) can Pinto Beans, rinsed and drained

Instructions:

  1. Heat the oil in a large, heavy-bottomed Dutch oven or deep pot over medium-high heat. Add the ground beef, breaking it up well. Cook until deeply browned and crispy bits start to form on the bottom of the pan. Drain off excess grease.
  2. Reduce heat to medium. Add the diced onion and bell pepper to the pot with the beef. Sauté until softened, about 5–7 minutes.
  3. Clear a small well in the centre of the pot. Add the tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne directly to the hot spot. Cook for 1 minute, stirring constantly until fragrant (this is called blooming the spices).
  4. Stir the bloomed spices into the beef mixture. Pour in the Worcestershire sauce and stir well. Add the crushed tomatoes (undrained), beef broth, 1 teaspoon of salt, and pepper.
  5. Bring the mixture to a low simmer. Reduce the heat to low, cover the pot slightly ajar to allow steam to escape, and let it simmer gently for 25 minutes, stirring occasionally until the chili has thickened noticeably.
  6. Stir in the rinsed and drained kidney and pinto beans. Continue to simmer, uncovered, for another 5–10 minutes to heat the beans through and allow the flavours to meld fully.
  7. Taste the chili and adjust seasoning, adding more salt, pepper, or cayenne as needed. Serve hot with your favourite toppings.