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## 📝 Ingredients
* 2 pounds lean ground beef (85–90% lean for optimal flavor)
* 1 large yellow onion, finely diced
* 4–5 cloves garlic, minced
* 1 jalapeño or poblano pepper, seeded and finely diced (optional for heat)
* 2½ tablespoons chili powder (adjust to taste)
* 1 tablespoon ground cumin
* 1 teaspoon smoked paprika
* 1 teaspoon dried oregano
* 1 tablespoon unsweetened cocoa powder (for depth; optional)
* 2 (15-ounce) cans kidney beans, drained and rinsed (substitute pinto or black beans)
* 1 (28-ounce) can crushed tomatoes
* 1 (14.5-ounce) can diced tomatoes with juices
* 1 (8-ounce) can tomato sauce
* 1½ cups low-sodium beef broth (or substitute beer for richer flavor)
* 2 tablespoons tomato paste
* 1 tablespoon brown sugar or coconut sugar (optional, to balance acidity)
* 2 tablespoons avocado oil or canola oil
* Salt and black pepper to taste
* 1 teaspoon apple cider vinegar (added at the end for brightness)
### 🔥 Toppings (optional):
* Shredded cheddar cheese, sour cream, sliced green onions, diced avocado, cilantro, jalapeños, or tortilla chips
## 🍳 Instructions
### Step 1: Sauté Aromatics
1. Heat 2 tablespoons of oil in a large Dutch oven or pot over medium heat.
2. Add the diced onion and cook for 3–5 minutes until softened.
3. Add the garlic and jalapeño/poblano pepper (if using) and cook for another minute until fragrant .
### Step 2: Brown the Beef
1. Add the ground beef to the pot, breaking it up with a wooden spoon.
2. Season with salt and black pepper.
3. Cook until the beef is browned and no longer pink (about 6–8 minutes). Drain excess fat if necessary, but leave about 2 tablespoons for flavor .
### Step 3: Bloom Spices and Add Tomato Paste
1. Add the chili powder, cumin, smoked paprika, oregano, and cocoa powder (if using) to the meat mixture. Stir to coat and cook for 1–2 minutes until fragrant .
2. Stir in the tomato paste and cook for another 2–3 minutes until it deepens in color .
### Step 4: Simmer the Chili
1. Pour in the crushed tomatoes, diced tomatoes with juices, tomato sauce, beef broth (or beer), and brown sugar (if using). Stir to combine.
2. Bring the mixture to a boil, then reduce the heat to low.
3. Simmer uncovered for 45–60 minutes, stirring occasionally, until the chili thickens to your desired consistency .
### Step 5: Add Beans and Finish1. Stir in the drained kidney beans and simmer for an additional 15 minutes .
2. Remove from heat and stir in the apple cider vinegar. Adjust seasoning with salt and pepper to taste .
### Step 6: Serve
1. Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, or green onions .
## 💡 Tips for Success
- **Enhance Flavor**: Use a higher-fat ground beef (80–85% lean) for richer flavor . Blooming the spices and tomato paste deepens the taste .
- **Thickening**: Simmer uncovered to thicken naturally. For a quicker option, add a cornstarch slurry or sprinkle cornmeal .
- **Spice Level**: Adjust heat by adding cayenne pepper, hot sauce, or chipotles in adobo .
- **Make Ahead**: Chili tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months .
## ♨️ Alternative Cooking Methods
- **Slow Cooker**: After browning the beef and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours .
- **Dutch Oven/Smoker**: For a smoky flavor, cook in a Dutch oven at 225–250°F (107–121°C) for 2–3 hours .
## 🍽️ Serving Suggestions
- Serve with cornbread, biscuits, or rice .
- Use leftovers for chili dogs, nachos, or baked potato toppings .
## 🌶️ Variations
- **Meat Options**: Substitute ground turkey, chicken, or venison for beef .
- **Beans**: Use pinto, black, or white beans instead of kidney beans .
- **Vegetables**: Add bell peppers or corn for extra texture .
This recipe is highly adaptable to your preferences. Enjoy your hearty, homemade chili with beans!
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