📖 Instructions

1. Get Started: First, dice the onions, bell pepper, and garlic. Set them aside. This will save you time later when you're in the midst of cooking.
2. Brown the Beef: In a large, heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease. Nobody wants greasy chili, ew!.
3. Sauté the Aromatics: Add the diced onions and bell pepper to the pot with the browned beef. Cook until they soften, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic is the WORST.
4. Add Spices: Stir in the chili powder, cumin, smoked paprika, oregano, and cocoa powder (if using). Cook for about 1-2 minutes, stirring constantly, to bloom the spices and release their flavors. This step is crucial for developing the depth of flavor in your chili. Trust me!.
5. Add Remaining Ingredients: Pour in the crushed tomatoes, tomato sauce, beef broth, kidney beans, and black beans (drained and rinsed). Stir to combine everything. I actually once added the beans without draining, rookie move I know.
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. The longer it simmers, the more the flavors will meld together and the more tender the beef will become. Stir occasionally to prevent sticking. Make sure the lid is on!.
7. Season to Taste: After simmering, taste the chili and adjust the seasonings as needed. You may want to add more chili powder for heat, salt and pepper for flavor, or a touch of sugar to balance the acidity of the tomatoes. This is your chance to make it *your* chili!.
8. Serve: Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, chopped green onions, avocado, or a dollop of Greek yogurt. A side of cornbread is always a great addition! I, personally, am a big fan of sour cream and cheese.