Ingredients:

  • 2 lbs lean ground beef
  • 1 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 1 bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 2 cans (14.5 oz each) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 cup beef broth
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt

Instructions:

  1. Heat your 6 quart Dutch oven over medium high heat. Add the 1 tbsp olive oil and then the 2 lbs lean ground beef. Note: Don't stir it immediately.
  2. Cook the beef undisturbed for 3-4 minutes until a dark brown crust forms on the bottom. Now, stir and break it apart with your spoon, cooking until no longer pink.
  3. Carefully drain the excess fat. I usually leave about 1-2 tablespoons in the pot because we need that fat to cook the vegetables and bloom the spices for our Homemade Chili.
  4. Turn the heat down to medium. Toss in the diced yellow onion, bell pepper, and jalapeño. Sauté for 5 minutes until the onions are translucent and smelling sweet.
  5. Sprinkle in the 3 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp smoked paprika. Stir constantly for 60 seconds. Note: The spices should smell toasted and fragrant, not burnt.
  6. Pour in the two cans of diced tomatoes, the tomato sauce, 1 cup beef broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp brown sugar. Stir well to scrape up all those brown beef bits from the bottom.
  7. Fold in the drained kidney beans and pinto beans. Ensure everything is submerged in the liquid.
  8. Bring it to a gentle bubble, then lower the heat. Simmer the Homemade Chili for 45 minutes, stirring occasionally, until the sauce is thick, velvety, and clings to the meat.