Rich, slow-simmered beef chili with bold tomato depth, warming spices, and a thick, spoon-coating texture.

Ingredients

Protein

• 2 lb lean ground beef (90/10 recommended)

Tomato Base

• 2 cans (28 oz each) crushed tomatoes

• 1 can (15 oz) diced tomatoes

• 3 tbsp tomato paste

Vegetables & Aromatics

• 1 large yellow onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 4 cloves garlic, minced

Beans (optional)

• 1 can kidney beans, drained and rinsed

• 1 can black beans, drained and rinsed

Liquids

• 1½ cups low-sodium beef broth

• 1 tbsp Worcestershire sauce

Spices

• 2½ tbsp chili powder

• 2 tsp ground cumin

• 1½ tsp smoked paprika

• 1 tsp oregano

• ½ tsp cayenne (optional)

• 1¼ tsp salt (adjust to taste)

• ½ tsp black pepper

Directions

1. Brown the Beef
   Heat a large pot or Dutch oven over medium-high. Add beef and cook until browned, breaking it up well. Drain excess fat if needed.

2. Build the Base
   Add onion and bell peppers. Cook 5–6 minutes until softened. Stir in garlic and tomato paste; cook 1 minute to deepen flavor.

3. Spice It Up
   Add chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir to coat everything evenly.

4. Add Tomatoes & Simmer
   Pour in crushed tomatoes, diced tomatoes, broth, and Worcestershire. Bring to a gentle boil, then reduce to a simmer.

5. Beans (Optional)
   Stir in beans if using. Cover partially and simmer 45–60 minutes, stirring occasionally, until thick and rich.

6. Taste & Finish
   Adjust salt and heat. For extra depth, let it rest 10 minutes before serving.