Directions 5 steps | 55 Minutes
Measure and prep all ingredients.
In a large stockpot over medium-high heat, sauté the ground beef, onions and garlic until the beef is browned and onions become soft.
Sitr in the unsalted beef stock, tomato paste, diced tomatoes, undrained red beans, undrained pinto beans, Spanish paprika, chili powder, cayenne pepper, ground cumin, onion powder and brown sugar.
Bring the mixture to a boil and then lower to a simmer. Simmer, uncovered, on medium-high heat for 30-45 minutes or until thickened. Taste and season with salt and pepper. (See notes 5.)
Ladle the chili into bowls and top with creme fraiche and shredded cheddar cheese. Serve and enjoy!
- Use lean ground beef to avoid having to drain anything from the pot, as this will result in flavor loss.
- Diced fresh tomatoes can be substituted for canned tomatoes.
- Do not drain the beans, as the starchy liquid will thicken the chili, rather than adding additional thickener.
- Omit cayenne pepper if your family prefers milder chili, or substitute black pepper.
- Chili may also be simmered on low heat with the lid on for up to 2 hours.
- Leftovers may be frozen in freezer zip-top plastic bags and stored for up to 4 months.