Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 15 oz pumpkin puree
  • 28 oz crushed tomatoes
  • 15 oz kidney beans, drained and rinsed
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef and cook without stirring for 3 minutes to develop a deep brown crust, then break it apart and cook until no longer pink. Drain excess fat if necessary.
  2. Lower the heat to medium. Add the diced onion and red bell pepper. Stir frequently for 5 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Sprinkle the chili powder, cumin, smoked paprika, cayenne, salt, and pepper over the meat and vegetables. Stir constantly for 2 minutes to bloom the spices.
  4. Stir in the tomato paste, pumpkin puree, crushed tomatoes, kidney beans, and beef broth. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Cover and simmer for 20–25 minutes, stirring occasionally, until the chili reaches a thick, velvety consistency.
  6. Stir in the apple cider vinegar just before serving to balance the flavors.