Ingredients:

  • 2 lbs lean ground beef (85% or 90% lean)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup beef broth

Instructions:

  1. Heat the olive oil over medium-high heat in a large heavy-bottomed pot or Dutch oven. Add the ground beef in a single layer and let it sit for 3-4 minutes until a dark brown crust forms. Break the meat apart and cook until no longer pink.
  2. Reduce heat to medium. Stir in the diced onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir constantly for 1 minute until fragrant.
  4. Stir in the tomato paste and cook for another 2 minutes until it turns a deep brick red.
  5. Pour in the crushed tomatoes, beef broth, kidney beans, and black beans. Stir well to combine.
  6. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.