Ingredients:

  • 2 lbs lean ground beef
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 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
  • 28 oz crushed tomatoes
  • 14.5 oz diced tomatoes
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 cup beef broth
  • 1 tbsp brown sugar

Instructions:

  1. Heat olive oil over medium-high heat. Add ground beef and cook until browned and caramelized. Drain excess fat if necessary, then stir in diced onion and garlic, sautéing until the onion is translucent.
  2. Reduce heat to medium. Stir in chili powder, cumin, smoked paprika, salt, pepper, and cayenne. Stir constantly for 60–90 seconds until fragrant.
  3. Pour in crushed tomatoes, diced tomatoes, beef broth, and brown sugar. Stir well to scrape up browned bits. Bring to a gentle boil, then reduce heat to low.
  4. Cover and simmer for 20 minutes. Stir in the kidney beans and cook for another 10 minutes until the chili is thick.