Ingredients:

  • 2 lbs lean ground beef (80/20 blend)
  • 1 large yellow onion, diced
  • 1 large red bell pepper, diced
  • 4 cloves garlic, minced
  • 3 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed

Instructions:

  1. Heat a 6-quart Dutch oven over medium-high heat. Add the ground beef in a single layer and sear for 3-4 minutes without stirring until a dark brown crust forms. Break the meat apart and cook until fully browned; drain excess fat, leaving approximately 1 tablespoon in the pot.
  2. Lower the heat to medium. Add the diced onion and red bell pepper, sautéing for 5-7 minutes until onions are translucent and peppers have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the tomato paste, chili powder, cumin, smoked paprika, salt, pepper, and cayenne. Stir constantly for 2 minutes to bloom the spices and darken the tomato paste.
  4. Stir in the crushed tomatoes, diced tomatoes, and beef broth. Bring the mixture to a gentle boil.
  5. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally to prevent sticking.
  6. Stir in the drained kidney beans and black beans. Simmer uncovered for an additional 30 minutes to achieve a velvety consistency.