Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large (approx. 200g) onion, chopped
  • 2 cloves garlic, minced
  • 1 lb (450g) ground beef
  • 1 red bell pepper, chopped
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (15 oz / 425g) can kidney beans, drained and rinsed
  • 1 (15 oz / 425g) can black beans, drained and rinsed
  • 1 (10 oz / 283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 2 tbsp (30 ml) chili powder
  • 1 tsp (5 ml) ground cumin
  • 1/2 tsp (2.5 ml) smoked paprika
  • 1/4 tsp (1.25 ml) cayenne pepper (optional, for heat)
  • 1 tsp (5 ml) dried oregano
  • 1 tsp (5 ml) salt, or to taste
  • 1/2 tsp (2.5 ml) black pepper, or to taste
  • 1 cup (240 ml) beef broth

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Stir in the bell pepper, diced tomatoes, kidney beans, black beans, and diced tomatoes and green chilies.
  4. Add chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and pepper. Stir well to combine.
  5. Pour in beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally.
  6. Taste the chili and adjust seasonings as needed. Add more salt, pepper, or chili powder to your liking.
  7. Ladle into bowls and top with your favourite toppings.