# What You'll Need:
→ Meats
01 - 1 lb ground beef (or ground turkey for a lighter option)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Canned Goods
05 - 1 (15 oz) can diced tomatoes
06 - 1 (15 oz) can kidney beans, drained and rinsed
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1 (6 oz) can tomato paste
→ Liquids
09 - 1 cup low-sodium beef broth (or vegetable broth)
→ Spices & Seasonings
10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/4 tsp cayenne pepper (optional)
15 - 1 tsp salt, or to taste
16 - 1/2 tsp black pepper
→ Optional Toppings
17 - Shredded cheddar cheese
18 - Sour cream
19 - Sliced green onions
20 - Fresh cilantro
21 - Sliced jalapeños
# How to Make It:
01 - Heat a splash of oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking into crumbles, until fully browned, about 5 to 7 minutes. Drain excess fat if necessary.
02 - Add diced onion and red bell pepper to the pot. Cook for 4 to 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper to the pot. Stir thoroughly to coat the meat and vegetables with the spices.
04 - Stir in the tomato paste and cook for 1 minute to deepen the flavor.
05 - Add diced tomatoes, kidney beans, black beans, and beef broth to the pot. Bring the mixture to a simmer over medium heat.
06 - Reduce the heat to low, cover, and simmer gently for 25 to 30 minutes, stirring occasionally to prevent sticking.
07 - Taste the chili and adjust salt, pepper, or spices as desired.
08 - Ladle the chili into bowls and top with preferred optional toppings such as shredded cheddar cheese, sour cream, sliced green onions, fresh cilantro, or jalapeños.
