Hearty Beef Chili

Ingredients

• •1 tbsp olive oil
• •1 1/2 lbs ground beef(80/20 preferred)
• •1 large yellow onion(diced)
• •1 large bell pepper(diced)
• •4 garlic cloves(minced)
• •2 tbsp chili powder
• •1 tbsp ground cumin
• •1 tsp smoked paprika
• •2 tbsp tomato paste
• •1 cup beef broth
• •1 can (28 oz) diced tomatoes(undrained)
• •1 can (15 oz) kidney beans(drained and rinsed)
• •1 to taste salt and black pepper

1. 1

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, pressing it down into an even layer to ensure a good sear. Cook for 8-10 minutes, breaking the meat apart as it browns, until fully cooked with a nice crust. Use a slotted spoon to transfer the meat to a bowl, leaving the delicious rendered fat in the pot.

   8-10 minutes

2. 2

   Lower the heat to medium. Add the diced yellow onion and bell pepper to the rendered beef fat. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.

   5-7 minutes

3. 3

   Stir in the minced garlic cloves, chili powder, ground cumin, smoked paprika, and tomato paste. Cook for 2 minutes, stirring constantly. This allows the spices to bloom in the fat and the tomato paste to caramelize slightly, building a deep flavor base.

   2 minutes

4. 4

   Return the set-aside ground beef to the pot. Pour in the beef broth and use a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pot. Let this mixture bubble for 2-3 minutes to fully deglaze.

   2-3 minutes

5. 5

   Add the diced tomatoes (with their juices), drained kidney beans, and salt and black pepper to taste. Stir well to combine all the ingredients and bring the mixture to a gentle boil.

6. 6

   Once boiling, immediately reduce the heat to low. Cover the pot and let the chili simmer gently for 45 minutes, stirring occasionally. This long simmer allows the meat to become tender and the flavors to beautifully marry together.

   45 minutes