– 2 lbs (900g) ground beef – 2 tbsp vegetable oil – 1 large onion, diced – 4 cloves garlic, minced – 2 bell peppers, diced (any color) – 2 cans (14 oz each) diced tomatoes – 1 can (15 oz) tomato sauce – 1 can (15 oz) kidney beans, drained and rinsed – 1 can (15 oz) black beans, drained and rinsed – 2 tbsp chili powder – 1 tbsp cumin – 1 tsp paprika – 1/2 tsp cayenne pepper (adjust to taste) – Salt and pepper to taste – Optional toppings: shredded cheese, sour cream, sliced green onions, chopped cilantro, diced avocado
Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if needed.
Sauté Aromatics: Add the diced onion and minced garlic to the pot with the cooked beef. Sauté for 2-3 minutes until the onion is softened and the garlic is fragrant.
Add Bell Peppers and Spices: Stir in the diced bell peppers and cook for another 2-3 minutes until they begin to soften. Add the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to coat the meat and vegetables with the spices.
Combine Tomatoes and Beans: Add the diced tomatoes (with their juices), tomato sauce, kidney beans, and black beans to the pot. Stir to combine all the ingredients.
Simmer: Bring the chili to a simmer over medium heat. Reduce the heat to low and let it simmer gently, uncovered, for at least 30 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.
Adjust Seasoning: Taste the chili and adjust the seasoning as needed. Add more salt, pepper, or spices according to your preference. If you prefer a thicker chili, you can let it simmer for longer.
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