Ingredients
- 1 1/2 lbs ground beef
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
You will also need a large pot or Dutch oven with a lid, and a wooden spoon.
Instructions
Follow these steps for a thick, flavorful pot of chili.
Heat the olive oil in a large pot over medium heat. Add the diced onion and red bell pepper. Cook for 4 to 5 minutes until softened. Stir in the garlic and jalapeño and cook for another minute, until fragrant. Stir often so the garlic doesn’t scorch.
Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles until browned. Use a wooden spoon or a potato masher to break up the meat as it cooks. Drain excess grease if necessary. If you use a leaner beef, you may not need to drain anything. If you use a fattier beef, spooning off some of the grease keeps the chili from tasting greasy.
Stir in the chili powder, cumin, smoked paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Cook for 30 to 60 seconds until fragrant. Toasting the spices briefly in the hot pot wakes up their flavors, but don’t let them burn.
Add the tomato paste and stir well. Pour in the crushed tomatoes and beef broth, then add the kidney beans and black beans. Mix everything together. Scrape up any browned bits from the bottom of the pot, since they add flavor.
Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and simmer for 45 to 60 minutes, stirring occasionally, until thick and flavorful. Keeping the lid partly ajar lets some steam escape, which helps the chili thicken. Stir every 10 to 15 minutes to prevent sticking on the bottom.
Taste and adjust the seasonings as needed. If it tastes flat, add a pinch of salt. If it needs more heat, add a little more cayenne. Simmer uncovered for a few additional minutes if you prefer a thicker consistency.
Ladle the hot chili into bowls and garnish with shredded cheese, sour cream, fresh cilantro, sliced avocado, or diced red onion. Serve with warm tortillas or cornbread for the ultimate comfort-food dinner.