This chili recipe is hearty, comforting, and oh-so-mouthwatering. This one's a classic and perfect to cozy up with on a cold winter's day.
Heat oil in large pot over medium heat. Add onions and jalapeno peppers; sauté until softened (about 3-5 mins.). Add garlic; sauté for another 30 secs, until fragrant.
Add ground beef and cook until browned, breaking beef into smaller pieces. This will take about 7-10 mins. Drain excess grease if needed.
Add tomato paste and all the spices -- salt, black pepper, ground cumin, red chili powder, cayenne powder, garlic powder, onion powder, and dried oregano. Stir well and cook for another 2 mins., until spices are fragrant.
Add the beef stock (or bouillon cube + water), diced tomato, tomato sauce, kidney beans, black beans, and brown sugar. Stir well, increase heat to high, and bring to a boil.
Once chili is brought to a boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours; stir occasionally. The longer it simmers, the deeper the flavours.
Stir chili, taste, and adjust for salt. If chili is too sour, add more brown sugar, 1 tsp at a time, until it is to your taste.
Suggested toppings: sour cream, cilantro, shredded cheese, diced avocado, sliced jalapeno peppers, lime wedges. Enjoy!