A rich and flavorful chili recipe perfect for warming up on a chilly day.
Heat a large pot over medium heat and add the ground beef.
Ensure the pot is hot before adding the beef to achieve a good sear.
Add the chopped onion and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the chili powder, paprika, cumin, oregano, black pepper, cayenne pepper, allspice, and bay leaf, cooking for 1 minute to release the spices' aroma.
Toasting the spices enhances their flavors.
Mix in the tomato paste, molasses, brown sugar, Worcestershire sauce, and Tabasco sauce until well combined.
Stir continuously to prevent sticking.
Add the tomato sauce, diced tomatoes, kidney beans, black olives, and water. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally.
Simmering uncovered allows the chili to thicken naturally.
Stir in the balsamic vinegar and adjust seasoning to taste.
Adding vinegar at the end brightens the flavors.
Serve the chili hot, garnished with shredded cheese, sour cream, and chopped green onions.
Serve with a side of crusty bread or cornbread for a complete meal.
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