Ingredients:

  • 2 lbs lean ground beef (90/10 blend)
  • 1 large yellow onion, finely diced (approx. 200g)
  • 1 green bell pepper, diced (approx. 150g)
  • 3 cloves garlic, minced
  • 30 oz kidney beans or pinto beans (2 cans), drained and rinsed
  • 28 oz crushed tomatoes
  • 8 oz tomato sauce
  • 2 tbsp tomato paste
  • 1 cup low sodium beef broth
  • 3 tbsp mild chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Set a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the ground beef and cook until deeply browned, breaking it into small crumbles. Drain all but 1 tablespoon of the rendered fat.
  2. Lower the heat to medium. Add the diced onion and bell pepper to the pot. Sauté for 4-5 minutes until the onions are translucent.
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, and tomato paste. Cook for 2 minutes, stirring constantly, to bloom the spices and caramelize the paste.
  4. Pour in the drained beans, crushed tomatoes, tomato sauce, and beef broth. Season with salt, black pepper, and garlic powder.
  5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavors to meld and the texture to thicken.