Ingredients:

  • 1 tbsp Neutral Oil (e.g., Rapeseed/Canola)
  • 1 large Yellow Onion, diced
  • 1 medium Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 2 lbs Lean Ground Beef (85/15 suggested)
  • 4 tbsp Dark Chili Powder (McCormick or similar)
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Smoked Paprika
  • 5 tsp Kosher Salt
  • 5 tsp Freshly Ground Black Pepper
  • 1 (28 oz) can Canned Crushed Tomatoes
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 2 cups Beef Stock (low sodium)
  • 2 tbsp Tomato Paste
  • 2 (15 oz) cans Kidney Beans, rinsed and drained
  • 1 tsp Brown Sugar or Caster Sugar
  • Fresh Coriander (Cilantro), for serving (optional)
  • Sour Cream or Greek Yoghurt, for serving (optional)
  • Grated Mature Cheddar, for serving (optional)

Instructions:

  1. Preparation: Dice the onion and bell pepper; mince the garlic. Open, rinse, and drain the kidney beans thoroughly. Combine all dry spices (chili powder, cumin, oregano, paprika, salt, pepper) in a small bowl.
  2. Sauté Aromatics: Heat the oil in a large Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté gently for 5–7 minutes until softened and translucent, but not browned.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not burn.
  4. Brown Meat: Increase heat to medium-high. Add the ground beef to the pot. Break up the meat with a wooden spoon and cook until fully browned.
  5. Drain Fat: Carefully tilt the pot and spoon or pour off any excess rendered fat. This prevents the chili from being greasy.
  6. Bloom Spices: Reduce the heat slightly. Sprinkle the combined dry spices and the tomato paste over the meat mixture. Cook, stirring constantly, for 2–3 minutes to toast and intensify their flavor.
  7. Add Liquids: Pour in the crushed tomatoes, diced tomatoes (including juices), and the beef stock. Stir well, scraping up any browned bits (fond) from the bottom of the pot.
  8. Season and Sweeten: Stir in the brown sugar (to balance the acidity) and check the seasoning. Add a pinch more salt if necessary.
  9. Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot loosely and simmer for at least 45–60 minutes, stirring every 15 minutes to prevent sticking.
  10. Add Beans: During the last 15 minutes of simmering, stir in the rinsed and drained kidney beans.
  11. Rest: Remove the chili from the heat. Allow it to rest, covered, for 10–15 minutes before serving. This crucial step allows the flavors to deepen further.