📖 Instructions

1. Get Started: First, in a large pot or Dutch oven, brown 2 pounds of ground beef over medium-high heat. Make sure you break it up into smaller pieces as it cooks. You want it to be nice and crumbly.
2. Drain the Fat: Once the beef is browned, drain off any excess grease. Nobody wants greasy chili!
3. Add Aromatics: Add 1 large chopped onion and 2 cloves of minced garlic to the pot. Cook until the onions are softened and translucent, usually about 5 minutes. Your kitchen should be smelling amazing right about now.
4. Spice It Up: 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, if you like it spicy!), and a pinch of salt and pepper. Cook for another minute, stirring constantly, to really wake up those spices.
5. Add the Good Stuff: Pour in one 28-ounce can of crushed tomatoes, one 15-ounce can of tomato sauce, and one 15-ounce can of diced tomatoes (undrained). Stir well to combine.
6. Beans, Beans, the Magical Fruit: Add one 15-ounce can of kidney beans (drained and rinsed) and one 15-ounce can of pinto beans (drained and rinsed) to the pot. Give it all a good stir.
7. Simmer Time: Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or even longer if you have the time. The longer it simmers, the more the flavors will meld together. I usually let mine go for 2-3 hours, stirring occasionally.
8. Taste and Adjust: After simmering, give the chili a taste and adjust the seasoning as needed. Maybe it needs a little more salt, a pinch more cayenne, or a touch of sweetness. It's your chili, so make it how you like it!
9. Serve and Enjoy: Ladle the chili into bowls and top with your favorite toppings. Some suggestions: shredded cheddar cheese, sour cream, chopped green onions, a dollop of Greek yogurt, or a sprinkle of cilantro. And of course, a side of cornbread is always a good idea.
10. Clean up: Clean up as you go to make it easier later.