Ingredients:

  • 2 tablespoons vegetable oil
  • 1 pound ground beef
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 cans kidney beans, drained and rinsed
  • 1 can diced tomatoes, with juices
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (optional)
  • Sour cream (optional)
  • Shredded cheese (optional)
  • Sliced jalapeños (optional)

Instructions:

  1. Gather and measure out all ingredients. Dice onion, bell pepper, and mince the garlic.
  2. In a large pot, heat vegetable oil over medium heat. Add diced onion and bell pepper; cook until softened (about 5 minutes). Stir in garlic and cook until fragrant (1-2 minutes).
  3. Increase heat to medium-high; add ground beef. Break apart with a spoon and cook until browned (5-7 minutes). Drain excess fat if needed.
  4. Stir in kidney beans, diced tomatoes, and tomato paste. Pour in beef broth and mix well.
  5. Sprinkle chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir to combine; bring to a simmer.
  6. Reduce heat to low; cover and simmer for 30 minutes, stirring occasionally. Taste and adjust seasonings as necessary.
  7. Ladle chili into bowls and garnish with desired toppings. Enjoy!