Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, chopped (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 1 pound ground beef (80/20 blend recommended) (450g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 tablespoon chili powder (7g)
  • 1 teaspoon ground cumin (3g)
  • 1/2 teaspoon smoked paprika (2g)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can kidney beans, drained and rinsed (425g)
  • 1 (15 ounce) can black beans, drained and rinsed (425g)
  • 1 cup beef broth (240ml)
  • Optional garnishes: shredded cheddar cheese, sour cream, chopped green onions, tortilla chips

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper and cook for another 2 minutes, until fragrant.
  2. Add ground beef to the pot and break it up with a spoon. Cook until browned, draining off any excess grease. Season with salt and pepper.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  4. Add crushed tomatoes, kidney beans, black beans, and beef broth to the pot. Bring to a simmer, then reduce heat and cover. Simmer for at least 30 minutes, or up to an hour, stirring occasionally, to allow the flavours to meld. The longer it simmers, the better it gets!
  5. Ladle chili into bowls and garnish with your favourite toppings.