Ingredients:

  • 1 lb (450 g) ground beef (preferably lean)
  • 1 medium onion, diced
  • 1 bell pepper (red or green), diced
  • 3 cloves garlic, minced
  • 2 (15 oz/425 g) cans of kidney beans, drained and rinsed
  • 1 (15 oz/425 g) can of diced tomatoes
  • 2 tbsp (30 g) tomato paste
  • 2 cups (480 ml) beef broth
  • 2 tbsp (30 ml) chili powder
  • 1 tsp (5 g) ground cumin
  • 1 tsp (5 g) smoked paprika
  • ½ tsp (3 g) dried oregano
  • Salt and pepper to taste
  • Optional: 1 tbsp (15 ml) Worcestershire sauce or hot sauce for added depth
  • Chopped fresh cilantro for garnish
  • Shredded cheese (cheddar or Mexican blend) for garnish
  • Sour cream for garnish

Instructions:

  1. Heat a large pot over medium heat. Add ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
  2. Stir in diced onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
  3. Add kidney beans, diced tomatoes, and tomato paste. Stir to combine.
  4. Pour in beef broth, then mix in chili powder, cumin, paprika, oregano, salt, and pepper.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, stirring occasionally.
  6. Taste and adjust salt, pepper, or spices as needed.
  7. Ladle into bowls and top with cilantro, cheese, and sour cream if desired.