Chili Con Carne

Instructions

1. Brown the meat
   Heat the vegetable oil in a large pot or Dutch oven 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. Add aromatics
   Add the diced onions to the pot with the browned beef and cook until they become translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Incorporate spices
   Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Cook for 1-2 minutes to toast the spices and release their flavors.
4. Add tomatoes and liquids
   Add the diced tomatoes with their juice, tomato paste, and beef broth to the pot. Stir well to combine all ingredients and dissolve the tomato paste. Bring the mixture to a simmer.
5. Simmer the chili
   Reduce heat to low, cover partially, and simmer for 45 minutes, stirring occasionally to prevent sticking. The chili should slowly thicken as it cooks.
6. Add beans and final seasoning
   Stir in the drained and rinsed kidney beans and brown sugar. Continue to simmer, uncovered, for another 30 minutes until the chili reaches your desired thickness. Taste and adjust seasonings, adding more salt, pepper, or cayenne if needed.
7. Rest and serve
   Remove from heat and let the chili rest for 10 minutes before serving. This allows the flavors to meld together. Serve in bowls with your favorite toppings such as shredded cheese, sour cream, diced avocado, chopped cilantro, or sliced jalapeños.