Sunday Night Chili

Step 1 · Brown the Beef

Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until well browned, 6-8 minutes. Season with salt and pepper and drain excess fat if needed.

• 1 tbspOlive Oil
• 700 gGround Beef
• Salt, to taste

Step 2 · Soften the Vegetables

Add the onion and bell peppers and cook until softened, 5-6 minutes. Stir in the garlic and cook 1 minute more.

• 3 clovesGarlic, minced

Step 3 · Bloom the Spices

Stir in the chili powder, cumin, smoked paprika, oregano, and tomato paste. Cook, stirring, for 1-2 minutes until fragrant and brick-red.

• 2 tbspChili Powder
• 1 tspSmoked Paprika
• 2 tbspTomato Paste

Step 4 · Simmer

Add the crushed tomatoes, kidney beans, black beans, and beef stock. Bring to a simmer, then reduce the heat to low, partially cover, and cook, stirring occasionally, until thick and rich, 30-45 minutes. Season with salt and pepper.

• 1 canCrushed Tomatoes, 28 oz
• 1 canKidney Beans, drained and rinsed
• 1 canBlack Beans, drained and rinsed
• 1 cupBeef Stock
• Salt, to taste

Step 5 · Serve

Ladle into bowls and top with shredded cheddar, sour cream, and green onions, if you like. Even better the next day.

• Sour Cream, for serving
• ×2Green Onions, sliced, for serving
• ×1Onions, diced