Homemade Fall Chili

Steps

1. 1

   In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat.

2. 2

   Add the ground beef and cook until browned, about 5-7 minutes.

   Start 5-minute timer
3. 3

   Add the spices (chili powder, garlic powder, onion powder, chipotle powder, cumin, oregano, coriander, and sugar) and mix until well combined. Remove the meat from the pot and set aside.

4. 4

   Add the diced onion, jalapeños, and bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.

   Start 5-minute timer
5. 5

   Stir in the minced garlic and cook for another minute until fragrant.

6. 6

   Add the cooked meat back into the pot and stir until combined.

7. 7

   Add the tomato paste, stir until evenly combined, and cook for 3-5 minutes.

   Start 3-minute timer
8. 8

   Add the fire-roasted diced tomatoes and crushed tomatoes, then stir.

9. 9

   Add the drained kidney beans and black beans, mix until combined, and add more of the same spices to taste.

10. 10

    Pour in the beef broth and bring the mixture to a simmer.

11. 11

    Once simmering, reduce the heat to low.

12. 12

    Cover the pot and let the chili simmer for 45-120 minutes, stirring occasionally. The author recommends 2 hours for best flavor.

    Start 45-minute timer
13. 13

    Remove the lid and allow to simmer uncovered for 10-15 minutes to thicken.

    Start 10-minute timer
14. 14

    After simmering, taste the chili and adjust seasoning with more salt, pepper, or spices if desired.