Beef Chili

Instructions

1. Brown the beef
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook until browned, about 8-10 minutes, breaking it up with a wooden spoon as it cooks. Season with salt and pepper.
2. Sauté the aromatics
   Add the diced onions and bell pepper to the pot with the beef. Cook until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the spices
   Stir in the chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper. Cook for 1-2 minutes to toast the spices and release their flavors, stirring constantly to prevent burning.
4. Incorporate liquids and tomatoes
   Pour in the beef broth and add the crushed tomatoes. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Add beans and season
   Add the drained and rinsed kidney beans and brown sugar. Stir to combine, then season with salt and pepper to taste. Reduce heat to maintain a gentle simmer.
6. Simmer
   Partially cover the pot and simmer the chili for 60-75 minutes, stirring occasionally, until the flavors meld and the chili thickens to your desired consistency. Add more beef broth if it becomes too thick.
7. Adjust seasoning
   Taste and adjust the seasoning as needed, adding more salt, pepper, or spices according to your preference. If the chili is too acidic, add a bit more brown sugar to balance the flavors.
8. Serve
   Let the chili rest for 10 minutes before serving. Ladle into bowls and serve with optional toppings such as shredded cheddar cheese, sour cream, chopped cilantro, diced avocado, or sliced jalapeños.