Ingredients:

  • 2 lbs (900g) ground beef (80/20 blend preferred)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 bell peppers (1 red, 1 green), chopped (about 2 cups)
  • 3 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional, for extra heat)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can kidney beans, drained and rinsed
  • 1 (15 ounce/425g) can black beans, drained and rinsed
  • 1 cup beef broth (or stock)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • Shredded cheddar cheese
  • Sour cream
  • Chopped green onions
  • Tortilla chips

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Add garlic and jalapeño (if using) and cook for another minute until fragrant.
  3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to bloom the spices.
  4. Pour in crushed tomatoes, tomato sauce, and diced tomatoes. Stir in kidney beans and black beans.
  5. Add beef broth and bay leaf. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. Check seasoning and adjust if needed.
  6. Remove bay leaf before serving. Ladle chili into bowls and top with shredded cheddar cheese, sour cream, and chopped green onions. Serve with tortilla chips.