Ingredients:

  • 2 lbs ground beef (80/20 blend preferred)
  • 1 large yellow onion, finely diced
  • 2 bell peppers (1 green, 1 red), seeded and diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper (or more, to taste)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add diced onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, cinnamon, and cloves. Cook for 1 minute, stirring constantly, to bloom the spices.
  4. Pour in crushed tomatoes, tomato sauce, beef broth, kidney beans, and black beans. Stir to combine.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
  6. Stir in brown sugar and apple cider vinegar. Season with salt and pepper to taste. Simmer for another 15-30 minutes, uncovered, to allow the flavors to meld even further.
  7. Ladle chili into bowls and garnish with your favorite toppings.