Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 1 red bell pepper, chopped (approx. 150g)
  • 1 lb (450g) ground beef (or ground turkey, for a leaner option)
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (adjust to taste)
  • 1/4 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • 1 (28 oz) can crushed tomatoes (800g)
  • 1 (15 oz) can tomato sauce (425g)
  • 1 (15 oz) can kidney beans, drained and rinsed (425g)
  • 1 (15 oz) can black beans, drained and rinsed (425g)
  • 1 cup (240 ml) beef broth (or water)
  • Salt and freshly ground black pepper, to taste
  • Optional Garnishes: shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add onion and garlic and sauté until softened and translucent, about 5-7 minutes.
  2. Add ground beef to the pot and break it up with a wooden spoon. Cook until browned all over. Drain off any excess grease.
  3. Stir in oregano, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  4. Add crushed tomatoes and tomato sauce. Stir to combine.
  5. Add kidney beans, black beans, and beef broth (or water). Bring to a simmer.
  6. Reduce heat to low, cover, and simmer for at least 1 hour 30 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the better the flavor will develop.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle into bowls and garnish with your favourite toppings.