Ingredients:

  • 2 tablespoons (30 ml) vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 pound (450 g) ground beef
  • 1 can (14.5 oz or 410 g) diced tomatoes
  • 1 can (15 oz or 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz or 425 g) black beans, drained and rinsed
  • 1 tablespoon (15 g) chili powder
  • 1 tablespoon (15 g) cumin
  • 1 teaspoon (5 g) smoked paprika
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2 g) black pepper
  • 1-2 jalapeños, chopped
  • 1 cup (240 ml) beef broth or vegetable broth
  • Fresh cilantro, chopped
  • Shredded cheese (cheddar or Mexican blend)
  • Sour cream or Greek yogurt
  • Diced green onions

Instructions:

  1. Heat vegetable oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
  3. Add ground beef to the pot, breaking it apart with a spoon. Cook until browned throughout.
  4. Stir in diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, pepper, jalapeños, and broth.
  5. Bring the mixture to a boil, then reduce to low heat and simmer uncovered for 1 hour, stirring occasionally.
  6. After 1 hour, taste the chili and adjust seasoning if necessary. If too thick, add a bit more broth.
  7. Remove from heat and let rest for a few minutes. Serve in bowls with garnishes.