Smoky Beef & Bean Chili

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 pound lean ground beef
• 3 garlic cloves, minced
• 1 tablespoon mild chili powder blend
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup low-sodium beef broth
• 3/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 1 tablespoon apple cider vinegar
• Optional serving toppings: shredded cheddar and sliced scallions

Method

1. 01

   Heat the oil in a large heavy pot over medium heat. Add the onion and bell pepper; cook for 6–7 minutes until softened.

2. 02

   Add the beef and cook for 6–8 minutes, breaking it into small pieces, until browned and no pink remains. Ground beef should reach 160°F (71°C). Spoon off excess fat if needed.

3. 03

   Stir in the garlic, chili powder blend, cumin, smoked paprika, and tomato paste. Cook for 1 minute, stirring so the spices do not scorch.

4. 04

   Add the crushed tomatoes, both drained beans, broth, salt, and pepper. Scrape the bottom of the pot, bring to a gentle boil, then reduce to a low simmer.

5. 05

   Simmer uncovered for 25 minutes, stirring every few minutes, until thickened. Add a splash of water if it becomes too thick, or simmer a few minutes longer if too loose.

6. 06

   Stir in the vinegar, taste, and adjust seasoning. Divide among six bowls and add cheddar or scallions if desired. Cool leftovers promptly in shallow containers and refrigerate within 2 hours for up to 3–4 days; reheat to 165°F (74°C).