Hearty Stovetop Beef Chili with Beans

Instructions:

1. Heat a large Dutch oven over medium high heat. Add the ground beef, breaking it apart with a spoon, and cook for 6-8 mins until mahogany brown and no longer pink.
2. Add the diced onion and red bell pepper to the pot. Sauté for 5 minutes until onions are translucent and peppers have softened.
3. Stir in the minced garlic for the final 60 seconds. Note: Garlic burns quickly, so keep it moving.
4. Clear a small space in the center of the pan. Add the tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, pepper, and cinnamon.
5. Stir the spice mixture constantly for 2 minutes until the paste darkens and smells fragrant.
6. Pour in the crushed tomatoes and beef broth. Use your spoon to scrape up the browned bits from the bottom of the pot.
7. Stir in the kidney and black beans.
8. Reduce heat to low. Simmer uncovered for 20 minutes until the liquid reduces and the chili thickens.