Ingredients:
- 2 lbs ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1½ cups beef broth
- 3 tbsp chili powder
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp cayenne pepper, optional
- 1 tbsp brown sugar, optional
Method:
- Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease.
- Add the diced onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
- Add the diced tomatoes, tomato sauce, kidney beans, and beef broth.
- Stir in the chili powder, cumin, smoked paprika, salt, black pepper, oregano, and cayenne pepper.
- Bring the chili to a gentle boil, then reduce the heat to low.
- Cover and simmer for 45–60 minutes, stirring occasionally, until thick and rich. Add a little broth if it becomes too thick.
- Taste and adjust the seasoning. Serve hot with shredded cheddar cheese, sour cream, green onions, or warm cornbread.