Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, very finely diced (approx. 150g)
  • 1 red bell pepper, finely diced or grated (approx. 120g)
  • 2 cloves garlic, minced
  • 1.5 lbs lean ground beef (90/10 lean ratio)
  • 15 oz tomato sauce
  • 14.5 oz petite diced tomatoes
  • 1 cup low-sodium beef broth
  • 30 oz kidney beans or pinto beans, rinsed and drained
  • 1 tbsp mild chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp brown sugar
  • 0.5 tsp sea salt

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Sauté the finely diced onion and red bell pepper for approximately 5 minutes until soft and translucent.
  2. Add the lean ground beef to the pot. Increase heat to medium-high and cook until browned, using a spoon or masher to break the meat into very small, fine crumbles. Drain any excess fat.
  3. Stir in the minced garlic, mild chili powder, ground cumin, smoked paprika, and sea salt. Toast the spices for 1 minute until fragrant.
  4. Add the tomato sauce, diced tomatoes, beef broth, brown sugar, and beans. Stir well and bring the mixture to a gentle boil.
  5. Reduce heat to low, cover, and simmer for 20-25 minutes until the chili has thickened and flavors have melded.
  6. Taste and adjust sweetness or salt if necessary before serving.