Instructions

• Prepare ingredients: drain the 28 ounces canned kidney beans and 14 ounces canned black beans; dice the 2 large yellow onions and 1 green pepper; finely chop 1–2 jalapeño peppers (with seeds, if using); chop or mince 8 cloves garlic (or measure 2 tablespoons minced garlic); chop the 1 tablespoon green onions and 1 tablespoon fresh cilantro; grate 1 handful cheddar cheese.
• Heat 1 tablespoon olive oil in a large heavy-based pot over medium-high heat.
• Add the diced onions and sauté, stirring occasionally, until translucent, about 5–7 minutes.
• Add the diced green pepper, chopped jalapeño(s), and chopped garlic. Sauté for about 1 minute, until the garlic is fragrant.
• Add 2 pounds ground beef to the pot. Cook, breaking up large pieces with your spoon, until the beef is fully browned, about 6–8 minutes. If a lot of fat accumulates, you may spoon off excess.
• Stir in 2 tablespoons ground cumin, 1–2 tablespoons chili powder (use the amount you prefer), 2 teaspoons smoked paprika (or sweet paprika), 1 teaspoon salt, and 1/2 teaspoon cayenne. Mix thoroughly so the beef is evenly coated with the seasonings.
• Pour in 14 ounces crushed tomatoes (with their juices), 15 ounces tomato sauce, and 2 cups beef or chicken broth. Add the drained kidney beans and drained black beans. Stir to combine.
• Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer uncovered, stirring occasionally, until the chili thickens, about 30 minutes.
• Ladle the chili into bowls and top each serving with 1 tablespoon sour cream, 1 handful grated cheddar cheese, 1 tablespoon sliced jalapeños, 1 tablespoon chopped green onions, and 1 tablespoon chopped fresh cilantro.