Hearty, thick chili with perfectly balanced spices and tender beef. This recipe develops deep, complex flavors through slow simmering and proper spice layering.
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Heat olive_oil in a large pot. Brown the ground_beef_chuck in batches, being careful not to overcrowd the pan. Drain excess fat and set beef aside.
In the same pot, sauté the onions, peppers, and jalapeos until softened.
Stir in the garlic, tomato_paste, chili_powder, cumin, smoked_paprika, oregano, and cayenne. Cook for 1-2 minutes until fragrant.
Return the browned beef to the pot. Add the canned_crushed_tomatoes, drained kidney_beans, black_beans, and beef_stock. Stir well to combine.
Bring to a gentle . heat to low and cook uncovered for 30 minutes, stirring occasionally, until thickened. Season with salt and pepper.
