step 1 In a large pot or Dutch oven, heat olive oil over medium-high heat. Add diced onions and green bell pepper. Sauté for 4-5 minutes until softened.
step 2 Stir in minced garlic and cook for 1 minute until fragrant.
step 3 Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
step 4 Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well to coat the meat and vegetables in the spices.
step 5 Add tomato paste and cook for 1-2 minutes. Then pour in crushed tomatoes and beef broth. Stir to combine.
step 6 Add kidney beans and pinto beans. Bring the chili to a simmer.
step 7 Reduce heat to low and simmer uncovered for 30-45 minutes, stirring occasionally, until thickened.
step 8 Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Storage and Reheating Tips.
Let the chili cool completely before storing. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave until warmed through, adding a splash of broth if needed to loosen the texture.
Continue on the next page