Ingredients:

  • 2 Tablespoons Olive Oil
  • 3 lbs Ground Beef (80/20)
  • 2 large Yellow Onions, diced
  • 1 large Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1/4 cup Chili Powder (medium heat)
  • 2 Tablespoons Ground Cumin
  • 1 Tablespoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Cayenne Pepper (adjust to taste)
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (15 oz) can Tomato Sauce
  • 2 cups Beef Broth (low sodium)
  • 1 Tablespoon Brown Sugar (packed)
  • 1 Tablespoon Worcestershire Sauce
  • 2 (15 oz) cans Kidney Beans, rinsed and drained
  • 1 (15 oz) can Black Beans, rinsed and drained

Instructions:

  1. Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the ground beef in batches, breaking it up well. Drain off excess grease thoroughly and return all beef to the pot.
  2. Reduce heat to medium. Add diced onions and bell pepper to the beef. Sauté until softened, about 7-10 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Create a clear space in the centre of the pot. Add all dry spices (Chili Powder through Black Pepper) directly to the heat and toast them for 60 seconds, stirring constantly, until very fragrant. Stir the spices thoroughly through the beef and vegetables.
  4. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the brown sugar and Worcestershire sauce. Bring the entire mixture to a gentle simmer.
  5. Once simmering, reduce heat to low, cover the pot partially (leaving a slight gap for steam), and let it bubble gently for at least 2 hours, stirring every 30 minutes to prevent sticking. This slow simmer develops deep flavour.
  6. After 2 hours, stir in the rinsed and drained kidney and black beans. Continue to simmer, uncovered, for another 30 minutes to allow the beans to heat through and the chili to thicken slightly.
  7. Taste the chili and adjust seasoning as necessary, adding more salt, pepper, or cayenne to achieve desired flavour balance.
  8. Remove the chili from the heat and let it rest, uncovered, for 15 minutes before serving to allow the flavours to fully meld.