Ground Beef Chili with Beans

Method

1. Heat the oil in a Dutch oven over medium-high and brown the ground beef in two batches, 6 to 7 minutes each, pressing it flat and leaving it undisturbed for the first few minutes so it crusts rather than steams. Drain off all but about 2 tablespoons of fat.
2. Cook the onion and bell pepper in that fat for 6 minutes, until softened and beginning to color at the edges, then add the garlic for 1 minute.
3. Add the chili powder, cumin, smoked paprika, oregano, cayenne, and tomato paste and stir constantly for 2 minutes, until the paste darkens to brick red and the spices smell toasted. This step is where most of the flavor comes from.
4. Return the beef to the pot with the crushed tomatoes, beef broth, brown sugar, salt, and black pepper, and bring to a simmer.
5. Cook partly covered for 45 minutes, stirring occasionally and scraping the bottom.
6. Add the drained kidney beans and simmer 20 minutes more, uncovered, until a spoon dragged across the bottom leaves a track that fills in slowly. Stir in the cider vinegar off the heat.