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Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.

Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

Stir in the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices.

Pour in the diced tomatoes (undrained), tomato sauce, and beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

Add the rinsed and drained kidney beans and pinto beans to the pot. Season with salt and black pepper.

Reduce heat to low, cover, and simmer for at least 45 minutes, stirring occasionally, to allow the flavors to meld. For a richer flavor, you can simmer for up to 2 hours.

Taste and adjust seasonings as needed. If the chili is too thick, add a splash more beef broth. If it's too thin, simmer uncovered for a few more minutes.

Ladle the hot chili into bowls. Serve with optional toppings such as shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Cornbread makes an excellent accompaniment.


Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.

Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

Stir in the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices.

Pour in the diced tomatoes (undrained), tomato sauce, and beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.

Add the rinsed and drained kidney beans and pinto beans to the pot. Season with salt and black pepper.

Reduce heat to low, cover, and simmer for at least 45 minutes, stirring occasionally, to allow the flavors to meld. For a richer flavor, you can simmer for up to 2 hours.

Taste and adjust seasonings as needed. If the chili is too thick, add a splash more beef broth. If it's too thin, simmer uncovered for a few more minutes.

Ladle the hot chili into bowls. Serve with optional toppings such as shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Cornbread makes an excellent accompaniment.
