Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 1 red bell pepper, chopped (approx. 1 cup / 150g)
  • 1.5 pounds (680g) ground beef (20% fat or less recommended)
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) chili powder
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for heat)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can pinto beans, rinsed and drained
  • 1 cup (240 ml) beef broth or water
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30g) all-purpose flour
  • 3 tablespoons (45 ml) chili powder
  • 1 teaspoon (5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/4 teaspoon (1.25 ml) onion powder
  • 1/4 teaspoon (1.25 ml) dried oregano
  • 1/4 teaspoon (1.25 ml) salt
  • 1/8 teaspoon (0.6 ml) cayenne pepper (optional, for heat)
  • 2 cups (475 ml) beef broth
  • 1 tablespoon (15 ml) apple cider vinegar
  • Shredded cheddar cheese or Monterey Jack cheese (Optional)
  • Sour cream or Greek yogurt (Optional)
  • Chopped fresh cilantro (Optional)
  • Diced red onion (Optional)
  • Sliced avocado (Optional)

Instructions:

  1. Chop onion, bell peppers, and mince garlic.
  2. Brown ground beef in a Dutch oven or large pot over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  3. Add chopped onion and bell peppers to the pot with the beef. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  4. Stir in cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, allowing the spices to bloom.
  5. Add crushed tomatoes, kidney beans, black beans, and pinto beans to the pot. Stir well to combine.
  6. Pour in beef broth or water. Bring the chili to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. This allows the flavors to meld together beautifully.
  7. While the chili simmers, heat oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until smooth.
  8. Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, and cayenne pepper. Cook for 30 seconds, stirring constantly. Slowly whisk in beef broth and apple cider vinegar until smooth. Bring to a simmer and cook until thickened, about 5-7 minutes, stirring occasionally.
  9. Stir the enchilada sauce into the chili. Taste and adjust seasonings as needed. Ladle into bowls and top with your choice of shredded cheese, sour cream, cilantro, red onion, or avocado.