Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 2 pounds (900g) beef chuck, cut into 1-inch cubes
  • 1 large yellow onion, chopped
  • 2 bell peppers (any colour), chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional, for extra kick)
  • 2 tablespoons (30 ml) chili powder
  • 1 tablespoon (15 ml) ground cumin
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) dried oregano
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for extra heat)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can kidney beans, drained and rinsed
  • 1 (15 ounce/425g) can pinto beans, drained and rinsed
  • 1 cup (240 ml) beef broth
  • 1 tablespoon (15 ml) apple cider vinegar
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Season with salt and pepper. Remove beef and set aside.
  2. Add onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Add garlic and jalapeño (if using) and cook for another minute until fragrant.
  3. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  4. Add crushed tomatoes, kidney beans, pinto beans, beef broth, and apple cider vinegar to the pot. Stir to combine.
  5. Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or up to 3 hours, stirring occasionally, until the beef is tender.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle into bowls and serve with your favorite toppings. Enjoy your chili con carne!