Step 1

Start by heating up the olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the diced onion. Cook it for 3-4 minutes until it becomes soft and translucent. This step builds a solid flavor base for the chili.

Step 2

Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn it—garlic can turn bitter if overcooked.

Step 3

Next, add the ground beef to the pot, breaking it up with a wooden spoon as it cooks. Cook for about 5-7 minutes until the beef is browned and no longer pink. Drain off any excess fat if needed. At this point, your kitchen will start to smell absolutely amazing!

Step 4

Now, it’s time to add the spices. Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir everything well so the beef and onions are coated with the spices. Let the spices cook for 1-2 minutes to bloom their flavors.

Step 5

Stir in the tomato paste, making sure to mix it well with the beef and spices. This will thicken the chili and deepen the tomato flavor. Cook for another 2-3 minutes.

Step 6

Pour in the diced tomatoes, beef broth, and salt and pepper to taste. Stir everything to combine. Bring the mixture to a simmer, then lower the heat and let it cook for 20-25 minutes. The flavors will meld together, and the chili will thicken as it simmers.

Step 7

After the chili has simmered and thickened, add the kidney beans and black beans to the pot. Stir to combine. Let the chili simmer for another 10-15 minutes, allowing the beans to heat through and absorb the flavors.

Step 8

Taste the chili and adjust the seasoning as needed. Add more salt, pepper, or chili powder if you like it spicier. If it’s too thick, add a little more beef broth to reach your desired consistency.

Step 9

Once the chili is cooked and perfectly seasoned, it’s time to serve! Ladle it into bowls and top with your favorite chili toppings.