Ingredients

• 1 lb lean ground beef (90% lean or higher)
• 1 tablespoon olive or avocado oil
• 1 small onion, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 2 cloves garlic, minced (about 2 teaspoons jarred minced garlic)
• 1 small jalapeño, seeded and finely diced, optional
• 1 tablespoon tomato paste
• 1 (10 oz) can diced tomatoes with green chiles
• 1 (15 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup low-sodium beef broth
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, optional
• 2 teaspoons Worcestershire sauce
• 1 lime, cut into wedges
• Fresh cilantro or sliced green onions for serving

Instructions

1. Heat the olive or avocado oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the ground beef and cook for 5 to 7 minutes, breaking it into bite-sized pieces, until well browned. Drain excess fat if necessary.
3. Add the onion, red bell pepper, green bell pepper, and jalapeño if using. Cook for 4 to 5 minutes until the vegetables begin to soften.
4. Add the garlic and tomato paste. Cook for 1 to 2 minutes, stirring frequently, until the tomato paste darkens slightly.
5. Add the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and cayenne if using. Stir for about 30 seconds until fragrant.
6. Add the diced tomatoes with green chiles, crushed tomatoes, kidney beans, black beans, beef broth, and Worcestershire sauce.
7. Stir well and bring the chili to a gentle boil.
8. Reduce the heat to low and simmer uncovered for 35 to 45 minutes, stirring occasionally, until the chili has thickened and the flavors have developed.
9. If the chili becomes thicker than desired, add a small amount of additional beef broth. If it is too thin, continue simmering uncovered.
10. Taste and adjust the salt, pepper, chili powder, or cayenne as desired.
11. Remove from heat and allow the chili to rest for 5 to 10 minutes before serving.
12. Serve with lime wedges and fresh cilantro or sliced green onions.