Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 pound ground beef (or ground turkey) (450g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (425g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 cup beef broth (240 ml)
  • 1 tablespoon brown sugar (or molasses for a deeper flavor)
  • 1 tablespoon apple cider vinegar (15 ml)
  • shredded cheddar cheese
  • Sour cream
  • Green onions, sliced

Instructions:

  1. Heat olive oil in the pot. Add onion and garlic; sauté until softened. Then add bell peppers and sauté until slightly tender.
  2. Add ground beef (or turkey) to the pot. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Stir in salt, pepper, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute to bloom the spices.
  4. Add crushed tomatoes, kidney beans, pinto beans, and tomato sauce. Stir well to combine.
  5. Pour in beef broth, brown sugar, and apple cider vinegar. Bring to a simmer, then reduce heat to low.
  6. Cover and simmer for at least 1 hour, or up to 1.5 hours, stirring occasionally to prevent sticking. The longer it simmers, the richer the flavor.
  7. Taste the chili and adjust seasoning as needed. Add more salt, pepper, chili powder, or cayenne pepper to your liking.
  8. Ladle chili into bowls. Garnish with shredded cheddar cheese, sour cream, and sliced green onions.