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1. In a large pot, heat the olive oil over medium-high heat. Add the onions and cook until they become translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Add the ground beef to the pot. Cook, breaking the meat apart with a spoon, until it’s browned and fully cooked. Drain any excess fat if necessary.
3. Stir in the tomato paste, crushed tomatoes, and beef broth, making sure to mix well so that the tomato paste is fully incorporated. Bring the mixture to a simmer.
4. Add the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, and season with salt and pepper. Stir well to combine all the spices with the meat mixture.
5. Reduce heat to low and let the chili simmer uncovered for about an hour, stirring occasionally. If it becomes too thick, you can add a little more beef broth to reach your desired consistency.
6. Stir in the kidney beans and pinto beans and continue to simmer for another 30 minutes, allowing the flavors to meld together.
7. Taste and adjust the seasoning if necessary. Serve hot with your chosen sides and garnishes.
Variations & Tips
– For a chunkier chili, consider using beef chuck that you’ve cut into cubes instead of ground beef; just brown the pieces prior to adding the tomatoes and broth.
– Turn up the heat by adding diced jalapeños or use chipotle chili powder instead of regular chili powder for a smoky kick.
– Don’t hesitate to throw in other beans you may have on hand, such as black beans or navy beans, for varied texture and flavor.
– Make this dish vegetarian by substituting the beef with a meat alternative, such as textured vegetable protein (TVP) or more beans, and using vegetable broth.
– Remember, chili tastes even better the next day as the flavors continue to develop, so feel free to make this dish in advance. It also freezes exceptionally well, making it a perfect meal to have on hand for busy days.
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