📖 Instructions

1. Prep the Veggies: Dice one large onion and mince 2-3 cloves of garlic. This foundational step releases aromatic compounds that build the base flavor of the chili.
2. Brown the Meat: In a large, heavy-bottomed pot or Dutch oven, brown 1.5 pounds of ground beef over medium-high heat. Break it up with a spoon as it cooks. Aim for a deep, even browning, which will impart a rich, savory flavor to the chili. Drain any excess grease.
3. Sauté Aromatics: Add the diced onion and minced garlic to the pot with the browned beef. Sauté for about 5-7 minutes, or until the onions are softened and translucent. This step sweetens the onions and mellows the garlic, preventing a harsh flavor in the final dish.
4. Incorporate Spices: Stir in 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of oregano, 1/4 teaspoon of cayenne pepper (or more, to taste), and a pinch of salt and pepper. Cook for 1-2 minutes, stirring constantly, until fragrant. Toasting the spices in the hot pot intensifies their flavors, adding depth and complexity to the chili.
5. Add Wet Ingredients: Pour in one 28-ounce can of crushed tomatoes, one 15-ounce can of tomato sauce, and 1 cup of beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. These bits, known as fond, are packed with flavor.
6. Incorporate Beans: Add one 15-ounce can of kidney beans and one 15-ounce can of black beans, both rinsed and drained. Rinsing removes excess starch, preventing the chili from becoming too thick or gummy.
7. Simmer for Flavors: Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together, resulting in a richer, more complex chili. Don’t rush this step!
8. Adjust Seasoning: After simmering, taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to achieve your desired flavor profile.
9. Serve with Toppings: Ladle the chili into bowls and serve with your favorite toppings. I love shredded cheddar cheese, sour cream, chopped green onions, and a dollop of guacamole. A side of cornbread or tortilla chips is also a great addition. A typo here maybe?
10. Store Leftovers: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. This chili actually tastes even better the next day, as the flavors continue to develop.