# What you'll need:
→ Meats
01 - 1½ lbs ground beef (80/20 or lean)
→ Vegetables
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, seeded and finely chopped (optional, for heat)
→ Canned & Pantry
07 - 1 (28 oz) can diced tomatoes
08 - 2 (15 oz) cans kidney beans, drained and rinsed
09 - 2 tbsp tomato paste
10 - 1 cup beef broth
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - ½ tsp cayenne pepper (adjust to taste)
15 - 1 tsp dried oregano
16 - 1½ tsp salt (plus more to taste)
17 - ½ tsp black pepper
# How to make it:
01 - Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if needed.
02 - Add diced onion, garlic, red and green bell peppers, and jalapeño (if using). Sauté for 5–6 minutes until vegetables are softened.
03 - Stir in chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook for another minute, stirring well to distribute evenly.
05 - Pour in diced tomatoes, kidney beans, and beef broth. Stir to combine thoroughly.
06 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
07 - Taste and adjust seasoning if needed. For a thicker chili, simmer uncovered for an additional 10–15 minutes.
08 - Serve hot with your choice of toppings such as sour cream, shredded cheddar cheese, chopped cilantro, sliced green onions, or diced avocado.
