Ingredients :

• Ground beef — Choose at least 15% fat. Beef that’s too lean gets dry and lacks flavor. An 80/20 if you can find it, otherwise the supermarket classic works just fine.
• Canned kidney beans — Rinse them well under cold water — this removes the canning liquid that can make the chili look cloudy. No need for dried beans soaked overnight, let’s be honest.
• Crushed tomatoes + paste — One large can of crushed tomatoes and one small can of tomato paste. The paste is what gives it that deep red color and that rich flavor. Don’t skip it.
• Cumin and chili powder — These are the two spices that make all the difference. Cumin gives it that warm, slightly smoky side, while chili powder brings the progressive heat. Start with the suggested doses, taste, and adjust.