Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 1 medium green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup beef broth
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp brown sugar

Instructions:

  1. Heat a Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the ground beef and cook until it reaches a deep mahogany-colored sear. Drain the excess grease, leaving about 1 tablespoon in the pot.
  2. Add the diced onion, celery, and green bell pepper to the pot. Sauté for 5–7 minutes until the onions are translucent and the vegetables have softened.
  3. Stir in the minced garlic and the seasoning blend (chili powder, cumin, garlic powder, salt, pepper, and brown sugar). Stir constantly for 30 seconds to bloom the spices.
  4. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the kidney and pinto beans.
  5. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover partially and simmer for at least 2 hours, stirring every 30 minutes to prevent scorching.
  6. The chili is done when the liquid has reduced and the sauce is thick and glossy. If too watery, remove the lid entirely for the final 30 minutes of cooking.