Instructions

1. Begin by gathering all your ingredients. Ensure the ground beef is thawed if it was previously frozen. Chop the large onion and mince the garlic cloves for easy incorporation into the chili.
2. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
3. Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
4. Increase the heat to medium-high and add the ground beef to the pot. Break it apart with a wooden spoon and cook until it is browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.
5. Once the beef is browned, stir in the chili powder and cumin, mixing well to coat the meat and onion mixture evenly with the spices. Cook for another minute to allow the spices to become fragrant.
6. Add the two cans of diced tomatoes (with their juices) to the pot, followed by the drained kidney beans and black beans. Stir everything together until well combined.
7. Season the chili with salt and pepper to taste. Start with a teaspoon of salt and a few cracks of black pepper, then adjust according to your preference.
8. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the chili simmer for about 1 hour, stirring occasionally to prevent sticking.
9. After 1 hour, taste the chili and adjust the seasoning if necessary. If you prefer a thicker chili, you can let it simmer uncovered for an additional 15-30 minutes.
10. Once the chili has reached your desired consistency and flavor, remove it from the heat. Let it sit for a few minutes before serving.
11. Serve Chef Ron's Rodeo Ron's Chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro. Enjoy!