Chili

Ingredients

• 1 pound ground beef (or turkey for a leaner option)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper (adjust for spice level)
• Salt and black pepper to taste
• 1 cup beef broth (or vegetable broth for vegetarian options)
• Shredded cheese (cheddar or Monterey Jack)
• Sour cream or Greek yogurt
• Chopped green onions
• Fresh cilantro
• Avocado slices

Instructions

1. In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Drain excess fat if necessary to avoid greasiness.
2. Add the diced onion, bell pepper, and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Stir in the diced tomatoes, tomato sauce, kidney beans, and black beans. Mix well to combine all ingredients.
4. Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir until everything is evenly coated with the spices.
5. Add the beef broth to the pot. Bring the mixture to a gentle boil.
6. Reduce the heat to low and cover the pot. Let the chili simmer for at least 30 minutes, stirring occasionally.
7. After simmering, taste the chili and adjust seasonings if necessary.
8. Ladle the chili into bowls and add your favorite toppings.