Turbo-Charged Chilli
A robust and speedy chili designed to fuel your inner champion. This hearty bowl boasts a deep, complex flavor with a subtle kick, perfect for a cool evening or a power-packed lunch. The secret is layering the spices to achieve maximum impact in record time.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- 2
Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain off any excess fat.
- 3
Stir in the diced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Add chili powder, ground cumin, smoked paprika, and cayenne pepper. Stir well and cook for 1-2 minutes until aromatic, coating the beef and onions.
- 5
Pour in the crushed tomatoes, kidney beans, black beans, and beef broth, stirring to combine all ingredients thoroughly.
- 6
Bring the chili to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to 60 minutes, stirring occasionally, allowing flavors to meld.
- 7
Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- 8
Ladle hot chili into bowls and serve with your favorite toppings like a dollop of sour cream, a sprinkle of cheddar cheese, and fresh cilantro, if desired.