Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (US: about 1 cup; metric: about 150g)
  • 1 green bell pepper, chopped (US: about 1 cup; metric: about 150g)
  • 1 pound ground beef (US: about 450g; metric: 450g)
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes (US: 794g; metric: 794g)
  • 1 (15-ounce) can kidney beans, rinsed and drained (US: 425g; metric: 425g)
  • 1 (15-ounce) can black beans, rinsed and drained (US: 425g; metric: 425g)
  • 1 (15-ounce) can tomato sauce (US: 425g; metric: 425g)
  • 1 packet chili seasoning (US: about 1.25oz; metric: about 35g)
  • 1 teaspoon ground cumin (US: about 5 ml; metric: about 5g)
  • 1/2 teaspoon smoked paprika (US: about 2.5 ml; metric: about 2.5g)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (US: about 1.25 ml; metric: about 1.25g)
  • 1 cup beef broth (US: about 240ml; metric: 240ml)
  • Salt and pepper to taste
  • Optional Toppings: shredded cheese, sour cream, chopped green onions, avocado slices

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
  2. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in minced garlic, chili seasoning, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  4. Add crushed tomatoes, kidney beans, black beans, tomato sauce, and beef broth to the pot. Stir to combine.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the better the flavors will meld.
  6. Season with salt and pepper to taste. Serve hot, topped with your favorite chili toppings.