Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1.5 lbs (680g) ground beef (80/20 blend recommended for flavor)
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 bell peppers (1 red, 1 green), chopped (approx. 2 cups total)
  • 3 cloves garlic, minced (approx. 1 tbsp)
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1 (15 oz / 425g) can tomato sauce
  • 1 (15 oz / 425g) can black beans, rinsed and drained
  • 1 cup (240 ml) beef broth
  • 1/4 cup (60 ml) chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tbsp brown sugar (optional, to balance acidity)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add onion, bell peppers, garlic, and jalapeño (if using) to the pot. Cook, stirring occasionally, until softened (about 5-7 minutes).
  3. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  4. Add crushed tomatoes, tomato sauce, black beans, and beef broth to the pot. Stir to combine.
  5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more developed the flavor will be.
  6. Stir in apple cider vinegar and brown sugar (if using). Season with salt and pepper to taste. Simmer for another 10 minutes to allow the flavors to meld. Black bean and beef chili is now ready.