Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup beef broth

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Add the ground beef and cook, breaking it apart with a spoon, until the meat is deeply browned and no longer pink.
  3. Stir in the diced onion and cook for 5 minutes until translucent and soft.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Push the meat mixture to the side and add the tomato paste to the center of the pot. Stir for 2 minutes until the paste turns a darker brick-red.
  6. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Toast the spices with the meat for 60 seconds.
  7. Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir well to scrape up any browned bits from the bottom of the pot.
  8. Fold in the kidney, black, and pinto beans and simmer.