This is everyone's standard ground beef and bean chili with a flexible spice blend.
Heat a large pot or Dutch oven over medium-high heat. Add the beef, breaking it into small pieces with a spoon, and cook until no longer pink, about 6-8 minutes. Drain off excess fat.
| 450 g (1 lb) | ground beef |
Reduce heat to medium. Add the chili powder, cumin, garlic powder, cayenne, and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute.
| 4 tbsp | ancho chili powder |
| 2 tbsp | ground cumin |
| 1 tbsp | garlic powder |
| 1 tsp | cayenne pepper |
| 1.5 tsp | smoked paprika |
Stir in the diced tomatoes, kidney beans, and salt. Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, until thickened, 30-45 minutes.
| 2 | (28 oz) cans diced tomatoes |
| 2 | (28 oz) cans kidney beans, drained and rinsed |
| 1 tsp | salt |
Taste and adjust with more salt, a splash of acid, a spoonful of Better Than Bouillon, or crushed red pepper flakes. Serve topped with cheese, green onions, and sour cream.