Ingredients:

  • 2 Tbsp Olive Oil or Avocado Oil
  • 5 lb Ground Beef (80/20 or 85/15)
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, diced (optional)
  • 4 cloves Garlic, minced
  • 3 Tbsp Chili Powder (high quality)
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Cayenne Pepper (adjust to heat preference)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (4 oz) can Green Chilies, mild or hot
  • 4 cups Beef Broth (low sodium)
  • 1 Tbsp Apple Cider Vinegar

Instructions:

  1. Heat oil in the Dutch oven over medium-high heat. Add ground beef, breaking it up as it cooks. Cook until deeply browned, approximately 8-10 minutes. Drain off all but 2 tablespoons of rendered fat; reserve the excess fat.
  2. Reduce heat to medium. Add the diced onion and bell pepper (if using) to the pot. Sauté until the onion is translucent and the peppers are softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper directly to the sautéed vegetables and beef. Stir continuously and cook for 1 minute to toast the spices.
  4. Pour in the beef broth, diced tomatoes (undrained), and green chilies. Bring the mixture to a full boil, then immediately reduce the heat to low.
  5. Cover the pot partially, leaving a small vent for steam. Simmer slowly for at least 60 minutes, stirring every 15 minutes. The chili will thicken naturally as the liquid reduces.
  6. Stir in the apple cider vinegar. Taste the chili and adjust salt and cayenne as needed. If the chili is too thin, continue simmering uncovered until the desired consistency is reached.
  7. Serve hot, topped generously with shredded sharp cheddar cheese, full-fat sour cream, sliced jalapeños, and fresh diced avocado.