Ingredients:

  • 2 lbs lean ground beef (85/15)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tbsp olive oil
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until the meat is deeply browned and fragrant. Add the onions and bell peppers, sautéing until the onions are translucent.
  2. Clear a small space in the center of the pot and add the minced garlic, chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir constantly for 60–90 seconds to bloom the spices.
  3. Stir in the crushed tomatoes, beef broth, Worcestershire sauce, and brown sugar. Bring to a boil, then reduce heat to low. Stir in the kidney and pinto beans. Simmer uncovered for 40 minutes, stirring occasionally, until the chili is thick and glossy.