Marlon's Miraculous Chili

Ingredients

• 2 lbs fresh ground beef (80/20 or 85/15 for best flavor)
• 1 quart (29 oz) tomato juice
• 1 can (15 oz) tomato purée
• 1 can (14.5 oz) diced tomatoes
• 2 cans (15 oz each) red kidney beans, drained & rinsed
• 1 can (15 oz) pinto beans, drained & rinsed
• 1 can (15 oz) black beans, drained & rinsed
• 1 can (15 oz) sweet corn
• 1 medium-large onion, chopped (~1½ cups)
• ½ cup diced celery
• ¼ cup diced green bell pepper
• 3 cloves fresh garlic, minced
• ¼ cup chili powder (use a mix of regular + ancho chili powder if available)
• 2 tsp ground cumin
• 1½ tsp garlic powder
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp dried oregano
• ½ tsp sugar
• ⅛–¼ tsp cayenne pepper (bump to ¼ for more kick)
• 1 tbsp butter (optional, for finishing)

Instructions

1. 1

   Brown the beef right: In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it into small crumbles. About halfway through, add the onion, celery, bell pepper, and fresh garlic. Cook until the veggies soften and the beef is fully browned, about 8–10 minutes. Drain the fat.

2. 2

   Build the base: Add the tomato juice, tomato purée, diced tomatoes, kidney beans, pinto beans, black beans, and corn. Stir in all the spices — chili powder, cumin, garlic powder, salt, pepper, oregano, sugar, and cayenne. Add more tomato juice if it's too thick.

3. 3

   Low and slow: Bring everything to a boil, then reduce heat to low. Simmer uncovered for 2–3 hours, stirring every 15–20 minutes. This is the key — that long simmer concentrates the flavors and thickens the chili. The longer the better.

4. 4

   Taste and adjust: Check seasoning toward the end. A pinch more salt, a touch of sugar to balance acidity, or extra cayenne if you want heat. Optionally, add a tablespoon of butter at the end to round out the flavor.

5. 5

   Serve with shredded sharp cheddar, sour cream, diced onion, and crackers. Over a baked potato is next level!