Ingredients:

  • 1 lb (450g) ground beef (80% lean)
  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), diced (about 1 cup)
  • 2 cans (15 oz or 425g each) kidney beans, drained and rinsed
  • 1 can (14.5 oz or 410g) diced tomatoes (with juice)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • 2 cups beef broth (500ml)
  • 1 tablespoon olive oil
  • Optional toppings: shredded cheese, sour cream, chopped green onions, chopped cilantro

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and bell pepper; sauté until softened, about 5 minutes.
  3. Stir in minced garlic; sauté until fragrant, about 1 minute.
  4. Add ground beef to the pot; cook until browned, breaking it up with a spoon, about 5-7 minutes.
  5. Drain excess fat if necessary.
  6. Stir in chili powder, cumin, smoked paprika, salt, and black pepper.
  7. Add cayenne according to desired spice level; mix thoroughly.
  8. Add kidney beans, diced tomatoes (with juice), and beef broth to the pot.
  9. Bring to a simmer; cover and reduce heat to low.
  10. Simmer for 45-60 minutes, stirring occasionally.
  11. Taste chili for seasoning; adjust salt, pepper, and spices as desired.
  12. If its too thick, add additional broth or water.
  13. Ladle chili into bowls and add desired toppings.