Ingredients:

  • 1 pound (450g) ground beef (80/20 blend recommended)
  • ½ pound (225g) ground Italian sausage (optional, for extra flavour depth)
  • 1 medium yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 2 (14.5 ounce/411g) cans diced tomatoes, undrained
  • 1 (15 ounce/425g) can tomato sauce
  • 1 (6 ounce/170g) can tomato paste
  • 1 (15 ounce/425g) can dark red kidney beans, drained and rinsed
  • 1 (15 ounce/425g) can pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (or more, to taste)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups (475ml) beef broth (low sodium preferred)
  • 1 tablespoon apple cider vinegar
  • 1/4 cup dehydrated onion flakes (optional)

Instructions:

  1. Brown ground beef and Italian sausage (if using) in a Dutch oven over medium-high heat. Drain off any excess grease.
  2. Add chopped onion and bell peppers to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in diced tomatoes, tomato sauce, tomato paste, kidney beans, pinto beans, chili powder, cumin, oregano, cayenne pepper, salt, pepper, beef broth, apple cider vinegar, and dehydrated onion flakes.
  4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or longer for even deeper flavour. Stir occasionally to prevent sticking.
  5. Taste and adjust seasoning as needed (salt, pepper, cayenne pepper).
  6. Ladle into bowls and serve with your favourite toppings.