Heat a large pot or Dutch oven over medium heat. Add a tablespoon of oil (optional if the beef is lean).
Sauté the diced onion, bell peppers, and celery for 4-5 minutes, or until softened.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Step 2: Cook the Ground Beef
Push the vegetables to one side of the pot and add the ground beef to the other side.
Break the beef into small pieces with a spatula and cook until browned, about 6-8 minutes.
Mix the beef with the sautéed vegetables and drain excess fat if necessary.
Step 3: Add Tomatoes and Beans
Stir in the diced tomatoes, tomato sauce, and tomato paste.
Add the drained and rinsed kidney and pinto beans.
Pour in the beef broth or water, stirring to combine.
Step 4: Season the Chili
Sprinkle in the chili powder, cumin, smoked paprika, cayenne (if using), oregano, salt, and black pepper.
Add the optional sugar if you prefer a slightly sweeter chili.
Stir well to distribute the spices evenly.
Step 5: Simmer to Perfection
Bring the mixture to a gentle boil over medium heat.
Reduce the heat to low, cover the pot, and let it simmer for 30-45 minutes. Stir occasionally to prevent sticking.
Taste and adjust seasoning as needed.
Step 6: Serve and Garnish
Ladle the chili into bowls.
Top with your favorite garnishes, such as shredded cheese, sour cream, or chopped green onions.
Serve with cornbread, crackers, or a side of crusty bread for a complete meal.
Tips for Success
Batch Cooking: Chili tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Customizations: Add jalapeños for more heat, or swap the beef for ground turkey for a leaner version.
Thicker Chili: If you prefer a thicker consistency, simmer uncovered for the last 10 minutes.
