Ingredients:

  • 2 lbs lean ground beef (90/10)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the lean ground beef, breaking it apart with a spoon, and cook until deeply browned and no longer pink.
  3. Remove the meat with a slotted spoon, leaving the rendered fat in the pot.
  4. Add the diced onion and bell pepper to the pot and sauté for 5–7 minutes until onions are translucent and peppers have softened.
  5. Add the minced garlic and cook for 60 seconds until fragrant.
  6. Stir in the tomato paste and the homemade chili seasoning blend (chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper).
  7. Cook for 2–3 minutes, stirring constantly, until the spices are toasted and the tomato paste has darkened.
  8. Stir in the crushed tomatoes, beef broth, and Worcestershire sauce, scraping the bottom of the pot to release any browned bits.
  9. Return the browned beef to the pot and stir in the drained kidney beans and black beans.
  10. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours and 10 minutes to allow the flavors to concentrate and the beef to tenderize.