Homestyle Slow-Simmered Beef Chili

Ingredients

• 2 pounds ground beef chuck (80/20 or 85/15)
• 1 large yellow onion, diced
• 1 large red bell pepper, diced
• 4 cloves garlic, minced
• 3 tablespoons chili powder (preferably ancho)
• 1.5 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano (preferably Mexican)
• 1 teaspoon unsweetened Dutch-process cocoa powder
• 1.5 teaspoons kosher salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed fire-roasted tomatoes
• 1.5 cups low-sodium beef broth
• 1 can (15 ounces) dark red kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 tablespoon apple cider vinegar or lime juice
• Toppings: shredded sharp cheddar, sour cream, sliced scallions, pickled jalapeños

• 900g minced beef chuck
• 1 large brown onion, diced
• 1 red capsicum (bell pepper), diced
• 4 garlic cloves, minced
• 25g chili powder
• 10g ground cumin
• 8g smoked paprika
• 2g dried oregano
• 3g unsweetened cocoa powder
• 9g kosher salt
• 2g black pepper
• 30g tomato paste
• 800g canned crushed fire-roasted tomatoes
• 360ml beef broth
• 400g canned red kidney beans, drained
• 400g canned black beans, drained
• 15ml apple cider vinegar or fresh lime juice
• Toppings: sharp cheddar, sour cream, green onions

Instructions

1. Brown the Beef

   Heat a large 6-quart heavy pot or Dutch oven over medium-high heat. Add the ground beef and cook for 7 to 8 minutes, breaking it apart with a wooden spoon, until browned throughout. Drain all but 1 tablespoon of fat from the pot.

   Visual Cue Deeply browned beef with savory aroma.

2. Sauté Aromatics & Spices

   Add the diced onion and bell pepper to the beef. Cook for 5 minutes until vegetables begin to soften. Add minced garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, cocoa powder, salt, and black pepper. Stir continuously for 2 minutes to toast spices.

   Texture Cue Spices form a fragrant, thick paste coating the beef.

3. Simmer the Chili

   Pour in the crushed fire-roasted tomatoes, beef broth, drained kidney beans, and black beans. Stir well, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 40 to 45 minutes, stirring occasionally.

   Visual Cue Chili thickens and darkens into a deep mahogany color.

4. Finish and Season

   Stir in the apple cider vinegar or lime juice. Taste and adjust salt or add a pinch of cayenne for heat if desired. Simmer uncovered for an additional 5 minutes until thickened to your preferred consistency.

   Texture Cue Hearty, spoonable consistency with tender beans.

5. Garnish and Serve

   Ladle into warm bowls. Top generously with shredded sharp cheddar, a dollop of sour cream, sliced scallions, and pickled jalapeños. Serve with warm cornbread or tortilla chips.

   Visual Cue Melted cheddar ribboning over steaming dark chili.