Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (US: ~1 cup; Metric: ~150g)
  • 1 green bell pepper, chopped (US: ~1 cup; Metric: ~150g)
  • 1 pound ground beef (80/20 blend recommended) (US: 450g; Metric: 450g)
  • 2 cloves garlic, minced (US: ~2 teaspoons; Metric: ~10g)
  • 1 tablespoon chili powder (US: ~15ml; Metric: ~7g)
  • 1 teaspoon smoked paprika (US: ~5ml; Metric: ~3g)
  • ½ teaspoon ground cumin (US: ~2.5ml; Metric: ~1.5g)
  • ½ teaspoon dried oregano (US: ~2.5ml; Metric: ~1g)
  • ½ teaspoon salt (US: ~2.5ml; Metric: ~3g)
  • ¼ teaspoon black pepper (US: ~1.25ml; Metric: ~1g)
  • 1 (28 ounce) can crushed tomatoes (US: 794g; Metric: 794g)
  • 1 (15 ounce) can kidney beans, drained and rinsed (US: 425g; Metric: 425g)
  • 1 (15 ounce) can black beans, drained and rinsed (US: 425g; Metric: 425g)
  • 1 cup beef broth (US: 240ml; Metric: 240ml)

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add chopped onion and green bell pepper and sauté until softened, about 5-7 minutes.
  2. Add ground beef to the pot and break it up with a wooden spoon. Cook until browned, about 5-7 minutes, draining off any excess grease.
  3. Stir in minced garlic, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Cook for 1 minute, until fragrant.
  4. Add crushed tomatoes, kidney beans, black beans, and beef broth to the pot. Stir to combine. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, stirring occasionally, or up to 1 hour for even deeper flavour.
  5. Ladle chili into bowls and garnish with shredded cheddar cheese, sour cream, chopped green onions, and/or fresh cilantro, if desired.