Step 1: Brown the Meats

In a large pot over medium heat, cook 1 lb of ground beef and 9 ounces of Mexican chorizo until browned, breaking them apart as they cook. Once browned, drain any excess fat and set the meat aside.

Step 2: Sauté the Vegetables

Add 1 diced large onion, 1 chopped red bell pepper, 1 minced jalapeño, and 4 minced cloves of garlic to the pot. Sauté the mixture until the vegetables are soft and fragrant.

Step 3: Add Spices

Stir in 2 tablespoons of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of black pepper, and 1/2 teaspoon of sea salt. Cook for 1-2 minutes until the spices are well combined with the vegetables.

Step 4: Combine Ingredients

Return the browned beef and chorizo to the pot. Add 1 (15 oz) can of drained and rinsed black beans, 1 (15 oz) can of drained and rinsed kidney beans, 1 (28 oz) can of crushed tomatoes, 1 (14 oz) can of fire-roasted diced tomatoes, 1.5 cups of beef broth, 2 tablespoons of tomato paste, and 2 tablespoons of apple cider vinegar. Stir everything together until evenly mixed.

Step 5: Simmer the Chili

Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30-45 minutes, stirring occasionally to ensure even cooking.

Step 6: Serve the Chili

Ladle the mouth-watering chili into bowls and top with your favorite garnishes such as sliced avocado, chopped cilantro, shredded cheese, or sour cream.