Classic Chili

Ingredients:

• 1 Tbsp. extra-virgin olive oil
• 1/2 large white onion (165g), chopped
• 3 cloves garlic, finely chopped
• 2 Tbsp. tomato paste
• 1 1/2 lb. (680g) ground beef
• 1 1/2 Tbsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper (optional)
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 can (794g) crushed tomatoes
• 2 cups (473 ml) of water
• 2 cups (425g) of kidney beans, drained
• 2 cups (425g) of chickpeas, drained and rinsed

Directions:

• Step 1 (The Night Before)

  Place dried kidney beans and chickpeas in separate large bowls. Cover each with plenty of water (beans will expand, so ensure at least 2 inches of water above them). Let soak overnight, about 8-12 hours.

• Step 2 (Cooking the Beans)

  Place the kidney beans in one large pot and the chickpeas in another. Cover each with fresh water. Bring both pots to a boil, then reduce the heat to low and simmer until the beans are tender, about 1 hour for kidney beans and 1-1.5 hours for chickpeas. Drain and set aside.

• Step 3

  In a large pot over medium heat, heat oil. Add onion and cook, stirring occasionally, until slightly softened and translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste, stirring to coat vegetables. Add ground beef and cook, breaking up meat with a spoon, until no longer pink, about 7 minutes. Drain any excess fat.

• Step 4

  Add chili powder, oregano, cumin, paprika, and cayenne (if using); generously season with salt and black pepper. Pour in tomatoes, water, kidney beans, and chickpeas. Bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until liquid is slightly reduced, about 30 minutes; season with salt and black pepper, if needed. The longer you allow it to simmer, the better the flavour.

• Step 5

  Ladle chili into bowls and enjoy!