📖 Instructions

1. Prep the veggies: Dice the onion, bell pepper, and mince the garlic. Set aside. Don't worry about perfect cuts; it all cooks down in the end! Pro-tip: I sometimes buy pre-diced onions to save time – no shame in that!
2. Brown the ground beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Be sure to break it up with a spoon as it cooks. Once browned, drain off any excess grease. Nobody wants greasy chili.
3. Sauté the aromatics: Add the diced onion and bell pepper to the pot with the browned beef. Cook until the onions are translucent and the bell pepper is slightly softened, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. I love this part—the kitchen starts smelling incredible.
4. Add spices: Stir in the chili powder, cumin, smoked paprika, oregano, and salt. Cook for another minute, stirring constantly, to toast the spices. This really brings out their flavor! Don't skip this step.
5. Add remaining ingredients: Pour in the diced tomatoes (undrained), tomato sauce, beef broth, kidney beans, and black beans (drained and rinsed). Stir well to combine.
6. Simmer: Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together. I usually let it go for at least two hours. And sometime more when I get caught up with the kids!
7. Taste and adjust: After simmering, taste the chili and adjust the seasoning as needed. You might want to add more salt, chili powder, or a pinch of sugar to balance the acidity of the tomatoes. This is your chance to customize it!
8. Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, chopped green onions, or a dollop of Greek yogurt. If you have some tortilla chips, those would also be a great addition!
9. Enjoy! This chili is even better the next day, after the flavors have had a chance to meld even further. So, don't be afraid to make a big batch!