Ingredients:

  • 2 lbs lean ground beef (80/20 or 85/15 blend)
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 28 oz crushed tomatoes
  • 15 oz diced tomatoes
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it reaches a deep mahogany brown color. Drain excess fat, leaving about 1 tablespoon in the pot.
  2. Stir in the diced onion and red bell pepper. Cook for 5 minutes until the onion is translucent.
  3. Add the minced garlic, tomato paste, and the spice blend (chili powder, cumin, paprika, salt, pepper, and cayenne). Stir constantly for 2 minutes until the spices are toasted and fragrant.
  4. Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir well, scraping the bottom of the pot to release the caramelized bits. Bring to a boil, then reduce heat to low.
  5. Cover and simmer for 30 minutes.
  6. Stir in the drained kidney beans and simmer uncovered for another 15 minutes until the chili reaches a thick, velvety consistency.