I created this recipe over the years from my sister's recipe and America's Test Kitchen's techniques.
Ingredients
2 tablespoons vegetable oil
2 onions, chopped
3 bell peppers, variety of colors makes it prettier, chopped
½ cup chili powder
1 tbsp cumin
0-1/2 tsp cayenne or chipotle cayenne
1 teaspoon salt
6 garlic cloves, minced
2 pounds beef
4 (15.5 ounce) cans of beans, variety of kidney dark, light and white, black beans, pinto beans, rinsed
4 (14.5 ounce) cans of diced tomatoes
1 (14 ounce) can of tomato puree
Instructions
Heat oil in a large dutch oven or pot over medium heat. Add onions, peppers, chili powder, cumin, cayenne and ½ teaspoon salt. Cook until vegetables are softened, about 7 minutes. Then add garlic and cook for about 30 secs.
Add beef and increase heat to medium-high. Break up meat and cook until it's no longer pink, about 10 minutes. Stir in tomatoes with their juices, tomato puree, beans and a ½ teaspoon salt. Bring pot to a simmer, cover and cook for 45 minutes.
Remove lid and continue to cook simmering for another 45 minutes. Season with more salt and cayenne to taste before serving.
Recipe by Culinary Mamas at https://culinarymamas.com/chili/