Ingredients
- For the Base:
- Ground Beef: 2 pounds 80/20 or 85/15 ground chuck (the slight fat content adds flavor)
- Olive Oil or Vegetable Oil: 2 tablespoons
- Yellow Onion: 1 large, chopped (about 1.5 cups)
- Bell Peppers: 2 medium (1 green, 1 red or yellow for color and sweetness), chopped
- Garlic: 4-6 cloves, minced (about 2 tablespoons)
- Spices & Seasonings:
- Chili Powder: 1/4 cup (use a good quality, mild to medium blend)
- Ground Cumin: 2 tablespoons
- Smoked Paprika: 1 tablespoon (optional, but adds great depth)
- Dried Oregano: 1 tablespoon
- Cayenne Pepper: 1/4 to 1/2 teaspoon (or to taste, for heat)
- Salt: 1 ½ teaspoons (or to taste)
- Black Pepper: 1 teaspoon (or to taste)
- Granulated Sugar: 1 teaspoon (optional, to balance acidity)
- Tomatoes & Beans:
- Diced Tomatoes: 1 can (28 ounces), undrained
- Tomato Sauce: 1 can (15 ounces)
- Kidney Beans: 1 can (15-16 ounces), rinsed and drained
- Pinto Beans: 1 can (15-16 ounces), rinsed and drained (or use black beans)
- Liquid:
- Beef Broth or Stock: 2 cups (low sodium preferred)
- Optional Flavor Boosters:
- Worcestershire Sauce: 1 tablespoon
- Unsweetened Cocoa Powder: 1 teaspoon (for depth, not chocolate flavor)
- Bay Leaves: 2
Instructions
- Brown the Beef:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the ground beef and cook, breaking it apart with a spoon, until it’s nicely browned, about 7-10 minutes.
- Drain off any excess grease from the pot. Do not wipe the pot clean; leave the flavorful browned bits (fond).
- Sauté the Aromatics:
- Add the chopped onion and bell peppers to the pot with the beef. Cook, stirring occasionally, until they soften, about 5-7 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Bloom the Spices:
- Add the chili powder, ground cumin, smoked paprika (if using), dried oregano, cayenne pepper, salt, black pepper, and sugar (if using) to the pot.
- Stir well to coat the meat and vegetables. Cook for 1-2 minutes, stirring constantly. This step, called “blooming,” toasts the spices and intensifies their flavor.
- Add Tomatoes and Liquids:
- Pour in the undrained diced tomatoes, tomato sauce, and beef broth. If using, add the Worcestershire sauce, cocoa powder, and bay leaves.
- Stir everything together, scraping up any browned bits from the bottom of the pot with your spoon – this adds immense flavor.
- Simmer to Perfection:
- Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or preferably 1.5 to 2 hours.
- Stir occasionally to prevent sticking and to allow flavors to meld. The longer it simmers, the more developed the flavors will be. If the chili becomes too thick during simmering, you can add a little more beef broth or water to reach your desired consistency.
- Incorporate the Beans:
- After the initial simmering time, stir in the rinsed and drained kidney beans and pinto beans.
- Continue to simmer, uncovered or partially covered, for another 20-30 minutes, allowing the beans to heat through and absorb the chili flavors.
- Taste and Adjust:
- Remove the bay leaves (if used). Taste the chili and adjust seasonings as needed. You might want to add more salt, chili powder, or a pinch more cayenne for extra heat.
- Rest (Optional but Recommended):
- If you have the time, turn off the heat and let the chili rest for 20-30 minutes before serving. This allows the flavors to meld even further. Chili often tastes even better the next day!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550