Ingredients:

  • 2 lbs (900g) lean ground beef (or ground turkey for lighter option)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 15-oz can (425g) crushed tomatoes
  • 2 tbsp tomato paste
  • 2 cups (475ml) beef broth (or vegetable broth for vegetarian variation)
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 ½ tsp chili powder
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • Optional garnish: chopped fresh cilantro, shredded cheddar cheese, sliced jalapeños, sour cream

Instructions:

  1. Chop onions, peppers, and mince garlic.
  2. Heat olive oil over medium heat in pot. Add onions and cook until translucent, about 5 minutes. Add garlic and cook 1 minute.
  3. Increase heat to medium-high. Add ground beef; break up and cook until browned and no pink remains, about 7 to 10 minutes. Drain excess fat if needed.
  4. Stir in diced bell peppers, cumin, smoked paprika, chili powder, oregano, cayenne, salt, and pepper. Cook for 3 to 4 minutes to bloom spices and slightly soften peppers.
  5. Add tomato paste, crushed tomatoes, and beef broth. Stir well to combine.
  6. Bring to a boil, then reduce heat to low. Cover partially and simmer for 30 to 40 minutes, stirring occasionally until chili thickens and flavors meld.
  7. Taste and adjust salt, pepper, or heat level. Serve hot with desired toppings.