Ingredients:

  • 1 lb (450 g) ground beef (80/20 or lean)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (red, green, or yellow), diced
  • 1 can (15 oz / 425 g) diced tomatoes (with juices)
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 2 cups (500 ml) beef broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil (for sautéing)
  • Optional toppings: Shredded cheese (cheddar or Monterey Jack), sour cream, chopped green onions, fresh cilantro

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent.
  3. Stir in minced garlic and diced bell pepper; cook until softened.
  4. Add the ground beef to the pot, breaking it apart with a spoon.
  5. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
  6. Stir in chili powder, cumin, smoked paprika, salt, and pepper, cooking for an additional minute.
  7. Pour in the diced tomatoes (with juices), beans, and beef broth. Stir well to combine.
  8. Bring to a boil, then reduce heat to low. Let simmer for 15 minutes, stirring occasionally.
  9. Taste and adjust seasoning as needed. Serve hot, garnished with desired toppings.